Mild heat and freezing to lessen bacterial numbers on chicken liver1
Summary: Foodborne campylobacteriosis has been traced to undercooked chicken liver. We have detected Campylobacter in raw chicken livers from retail and processing plant samples. In the current study, we tested a 1 or 5 min 60°C heat treatment, a 48 h −25°C freeze treatment, and a combination of bot...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-03-01
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| Series: | Journal of Applied Poultry Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1056617119322354 |