Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials

Published 2015 View Full Article

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Title
Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials
Authors
Keywords
Salmonella, Bacteriophage, Lauric arginate, Chlorine, Peracetic acid, Chicken skin
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 207, Issue -, Pages 8-15
Publisher
Elsevier BV
Online
2015-04-26
DOI
10.1016/j.ijfoodmicro.2015.04.025

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