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机译:使用联合超声波和蒸汽减少肉豆蔻盒上的Campylobacter jejuni,Enterobacteriaceae,大肠杆菌和肉鸡胴体的总需氧细菌
Department of Biomedical Sciences and Veterinary Public Health Swedish University of Agricultural Sciences Ulls vaeg 26 750 07 Uppsala Sweden;
Department of Biomedical Sciences and Veterinary Public Health Swedish University of Agricultural Sciences Ulls vaeg 26 750 07 Uppsala Sweden;
Department of Biomedical Sciences and Veterinary Public Health Swedish University of Agricultural Sciences Ulls vaeg 26 750 07 Uppsala Sweden;
Department of Energy and Technology Swedish University of Agricultural Sciences Lennart Hjelms vaeg 9 750 07 Uppsala Sweden;
Department of Biomedical Sciences and Veterinary Public Health Swedish University of Agricultural Sciences Ulls vaeg 26 750 07 Uppsala Sweden;
Broiler carcass; Campylobacter; Enterobacteriaceae; Escherichia coli; Total aerobic bacteria; Ultrasound-steam;
机译:屠宰肉鸡的蒸汽和超声波联合处理:一种有希望的干预措施,可以显着减少car体上自然存在的弯曲杆菌数量。
机译:屠宰肉鸡的蒸汽和超声波联合处理:一种有希望的干预措施,可以显着减少car体上自然存在的弯曲杆菌数量。
机译:从有和没有皮肤的肉鸡部位中检出弯曲杆菌,大肠菌,大肠杆菌和总需氧细菌的含量和水平
机译:检测滋阴毒素生产大肠杆菌,李斯特菌单核细胞元,竹节杆菌和沙门氏菌SPP。来自乳制品农场环境样本
机译:表征肉鸡的免疫应答,以济津脉弯曲杆菌,评价益生菌和有机酸降低弯曲杆菌定子的疗效
机译:在地面冷藏和地面冷冻牛肉肝脏和冷冻肉鸡胴体中的Campylobacter Jejuni / Coli的生存
机译:使用热水代替乳酸处理会降低好氧细菌和肠杆菌科的水平,并降低大肠杆菌O157:H7对去除预防性牛肉胴体的流行率