Found: 6
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Reduction of Bacterial Load on Broiler Carcasses Using Low-Volume Fluidic Nozzles in Combination with 60 °C Water at 450 Psi Pressure.
- Published in:
- Poultry, 2024, v. 3, n. 1, p. 15, doi. 10.3390/poultry3010002
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- Article
Evaluation of a Triple Buffered Peptone Broth for Detection of Salmonella in Broiler Feed.
- Published in:
- Poultry, 2023, v. 2, n. 1, p. 46, doi. 10.3390/poultry2010006
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- Article
Characterizing the immune response of chickens to Campylobacter jejuni (Strain A74C).
- Published in:
- PLoS ONE, 2021, p. 1, doi. 10.1371/journal.pone.0247080
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- Article
Comparison of two commercially available rapid detection methods and a conventional culture method to detect naturally occurring salmonellae on broiler carcasses.
- Published in:
- Journal of Food Safety, 2019, v. 39, n. 6, p. N.PAG, doi. 10.1111/jfs.12702
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- Article
Neutral pH sodium chlorite decreases recovery of Campylobacter in neutralizing buffered peptone water from simulated broiler carcass rinses.
- Published in:
- Journal of Food Safety, 2019, v. 39, n. 4, p. N.PAG, doi. 10.1111/jfs.12656
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- Article
Filter sterilized carcass rinsate for recovery of Salmonella species with various concentrations of cetylpyridinium chloride.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 8, p. 4861, doi. 10.1002/fsn3.3463
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- Article