“…Chicken is one of the most important sources of Campylobacterinduced disease in humans (Han, Jang, Choo, Heu, & Ryu, 2007), and mishandled or undercooked chicken with pathogens can cause fatal illnesses such as salmonellosis and listeriosis (Margaret et al, 2007;Trivedi, Reynolds, & Chen, 2008). Therefore, chicken processing procedures must consider means of decreasing contamination by foodborne pathogens (McCann, Sheridan, McDowell, & Blair, 2006).…”