Persistence of Salmonella and Campylobacter in Chicken Meat under the Different Chlorination Techniques in Poultry Processing Plants in Sri Lanka
Gayani Weerasooriya,
H.M.T Dulakshi,
P.S de Alwis
et al.
Abstract:The persistence of Salmonella and Campylobacter in chicken meat is a considerable public health risk and a future challenge. This study aimed to determine the prevalence of Salmonella and Campyl-obacter in poultry processing lines where different chlorination techniques were used. The sam-ples were collected from four types of processing plants considering the chlorine concentration used in the chill tank, which ranged from 2 ppm to 50 ppm. Salmonella and Campylobacter were isolated from carcass washings, neck… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.