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热水和冷空气的应用,以减少肉尸体上的细菌污染

Anja Beterams1, Alina Kirse2, Lothar Kreienbrock2

  • 1Department of Biological Safety, German Federal Institute for Risk Assessment, Berlin, Germany.

Frontiers in microbiology
|October 8, 2024
PubMed
概括

热水浸泡和冷空气处理有效地减少了 brojiler尸体上的动物传染病原体. 热水更有效,显著降低了沙门氏菌和坎皮洛巴克特菌的负载,而冷空气对坎皮洛巴克特菌和大肠杆菌的温和降低.

关键词:
坎比洛巴克特 spp. 的种类.在PMA qPCRR中.沙门氏菌 spp. 沙门氏菌brojler 屠宰过程 肉屠宰过程卫生指标 卫生指标感官分析是一种感官分析.热净化方法热净化方法

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