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泥冰对减少野菌在自由养家禽尸体上的有效性

Cristina Calvo-Fernandez1, Brian Lassen2, Annette Nygaard Jensen3

  • 1DTU National Food Institute, Research Group for Foodborne Pathogens and Epidemiology, Henrik Dams Allé, 204, 2800, Kgs. Lyngby, Denmark; DTU National Food Institute, Research Group for Food Microbiology and Hygiene, Henrik Dams Allé, 204, 2800, Kgs. Lyngby, Denmark.

International journal of food microbiology
|September 25, 2025
PubMed
概括

泥冰技术显著减少了自由养肉的子皮肤上的坎皮洛巴克特菌,降低了0.44 log10 CFU/g. 这种食品安全干预措施加快了冷却速度,而不会影响在保质期内的产品质量.

关键词:
生物安全是生物安全.清除污染的方法在HACCP中,HACCP指标是指标.干预 干预 干预过程控制 过程控制屠宰场 屠宰场 是一个屠宰场.动物性疾病是动物性疾病.

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