Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination

D. J. Bolton; R. Pearce; J. J. Sheridan; D. A. McDowell; I. S. Blair

doi:10.1046/j.1365-2672.2003.01938.x

Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination

D. J. Bolton^*
, R. Pearce
, J. J. Sheridan
, D. A. McDowell
, I. S. Blair

^*Corresponding author for this work

Teagasc - Irish Agriculture and Food Development Authority
Food Safety Authority of Ireland
Ulster University

Research output: Contribution to journal › Article › peer-review

36 Citations (SciVal)

Original language	English
Pages (from-to)	1036-1042
Number of pages	7
Journal	Journal of Applied Microbiology
Volume	94
Issue number	6
DOIs	https://doi.org/10.1046/j.1365-2672.2003.01938.x
Publication status	Published (VoR) - 2003

Keywords

Critical scalding temperatures
D-values
Pork slaughter
Preventing cross-contamination
Salmonella

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10.1046/j.1365-2672.2003.01938.x

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title = "Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination",

keywords = "Critical scalding temperatures, D-values, Pork slaughter, Preventing cross-contamination, Salmonella",

author = "Bolton, \{D. J.\} and R. Pearce and Sheridan, \{J. J.\} and McDowell, \{D. A.\} and Blair, \{I. S.\}",

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language = "English",

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T1 - Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination

AU - Bolton, D. J.

AU - Pearce, R.

AU - Sheridan, J. J.

AU - McDowell, D. A.

AU - Blair, I. S.

PY - 2003

Y1 - 2003

KW - Critical scalding temperatures

KW - D-values

KW - Pork slaughter

KW - Preventing cross-contamination

KW - Salmonella

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UR - https://www.scopus.com/pages/publications/0037682076#tab=citedBy

U2 - 10.1046/j.1365-2672.2003.01938.x

DO - 10.1046/j.1365-2672.2003.01938.x

M3 - Article

C2 - 12752812

AN - SCOPUS:0037682076

SN - 1364-5072

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EP - 1042

JO - Journal of Applied Microbiology

JF - Journal of Applied Microbiology

IS - 6

ER -

Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination

Keywords

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