M.E. Berrang
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View article: REDUCTION OF CAMPYLOBACTER ON POULTRY THIGHS USING SEQUENTIAL TREATMENTS OF ANTIMICROBIALS
REDUCTION OF CAMPYLOBACTER ON POULTRY THIGHS USING SEQUENTIAL TREATMENTS OF ANTIMICROBIALS Open
Campylobacter is a major concern for poultry processors, as USDA performance standards have become stricter. This study evaluated CMS PoultrypHresh™, a low pH processing aid, and peracetic acid using consecutive and sequential dip treatmen…
View article: REDUCTION OF CAMPYLOBACTER IN CHICKEN LIVERS USING A LOW ACID PROCESSING AID
REDUCTION OF CAMPYLOBACTER IN CHICKEN LIVERS USING A LOW ACID PROCESSING AID Open
Liver has become a prime source for Campylobacter outbreaks and products are needed to allow processors a more efficient way of controlling foodborne pathogens. Campylobacter reductions in livers treated with a low pH processing aid (CMS P…
View article: Water rinse and flowing steam to kill Campylobacter on broiler transport coop flooring
Water rinse and flowing steam to kill Campylobacter on broiler transport coop flooring Open
View article: Mild heat and freezing to lessen bacterial numbers on chicken liver
Mild heat and freezing to lessen bacterial numbers on chicken liver Open
Summary: Foodborne campylobacteriosis has been traced to undercooked chicken liver. We have detected Campylobacter in raw chicken livers from retail and processing plant samples. In the current study, we tested a 1 or 5 min 60°C heat treat…
View article: Shredded sponge or paper as a cloacal plug to limit broiler carcass Campylobacter contamination during automated defeathering
Shredded sponge or paper as a cloacal plug to limit broiler carcass Campylobacter contamination during automated defeathering Open
Campylobacter is a human food-borne pathogen frequently associated with poultry and poultry products and can be found in high numbers within the gut contents of colonized broilers. The number of Campylobacter on broiler carcasses increases…
View article: Persistence of Campylobacter and Salmonella in the Ceca, Spleen and Liver/gallbladder of Inoculated Broilers
Persistence of Campylobacter and Salmonella in the Ceca, Spleen and Liver/gallbladder of Inoculated Broilers Open
Background and Objective: Poultry is a major source of Salmonella and Campylobacter involving human illness.Several body openings of the young chick are exposed to bacteria.The objective of this study was to determine how long artificially…
View article: 879 Reduction of Campylobacter on chicken livers using a low-acid processing aid
879 Reduction of Campylobacter on chicken livers using a low-acid processing aid Open
The objective of this study was to evaluate the reduction of Campylobacter in livers treated with a low-pH processing aid, CMS PoultrypHresh, with and without a surfactant (PoultrypHresh Plus). Chicken livers (n = 36) were obtained from a …
View article: Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat
Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat Open
Pre-cooked chicken meat products provide convenience to consumers and are growing in popularity globally. Poultry meat destined for pre-cooked meat products typically undergoes chilling on the carcass skeletal frame and deboning before coo…
View article: Carcass orientation and drip time affect potential surface water carryover for broiler carcasses subjected to a post-chill water dip or spray
Carcass orientation and drip time affect potential surface water carryover for broiler carcasses subjected to a post-chill water dip or spray Open
To estimate the potential for residual antimicrobial solution carryover, surface water accumulation and loss was measured on post-chill carcasses that were either dipped or sprayed with water. For all experiments, broilers were slaughtered…