Status quo: Levels of Campylobacter spp. and hygiene indicators in German slaughterhouses for broiler and turkey

This study highlights trends during the slaughtering process in reducing the levels of Campylobacter, E. coli, and total colony counts for broiler and turkey carcasses, from the initial step to after chilling. These results contribute to our understanding of microbial dynamics during meat processing.PMID:38330527 | DOI:10.1016/j.ijfoodmicro.2024.110610

Source: International Journal of Food Microbiology - February 8, 2024 Category: Food Science Authors: A Beterams C P üning B Wyink J Grosse-Kleimann G G ölz A Sch önknecht T Alter F Reich Source Type: research