James, Christian <br/><br/>
Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces.  [electronic resource] 

 -  International journal of food microbiology  Mar 2007 
 - 195-203 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2006.09.019  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Atmospheric Pressure<br/>Campylobacter jejuni--growth & development<br/>Chickens--microbiology<br/>Colony Count, Microbial<br/>Escherichia coli--growth & development<br/>Food Contamination--prevention & control<br/>Food Handling--methods<br/>Food-Processing Industry--methods<br/>Humans<br/>Pilot Projects<br/>Steam<br/>Temperature<br/>Time Factors