Effect of evaporated ethyl pyruvate on reducing salmonella enteritidis in raw chicken meat

We studied the action of high pressure processing on the inactivation of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and Salmonella enteritidis ATCC 13076, suspended

The presence of SE PT4 in the bacteriophage- treated cuts indicates that the conditions used in this study did not allow bacteriophages to eliminate Salmonella from poultry

The presence of Salmonella panama (14.3%) in fresh broiler carcasses and the high rate of Salmonella enteritidis and Salmonella newport in refrigerated broiler carcasses indicates

The main infections that affect commercial poultry production are salmonellosis (Salmonella pullorum, Salmonella gallinarum, Salmonella typhimurium, Salmonella enteritidis)

The effect of microwave heating on Salmonella Enteritidis inoculated on fresh chicken was investigated using a microwave oven (800 w) to determine the destruction of

The behavior of Salmonella Enteritidis (SE) and Escherichia coli in albumen and yolk of chicken eggs.. submitted to two different temperatures, 8 o C and 30 o C, when

Establishment of a pathogenicity index in Salmonella Enteritidis and Salmonella Typhimurium strains inoculated in one-day-old broiler chicks.. [ Estabelecimento de um índice

Salmonella Enteritidis which was isolated from chicken products is able to form biofilm on aluminum, polyethylene and glass surfaces, commonly used materials in