Investigating the effects of Functional Ice (FICE) on Salmonella-food safety, microbial spoilage and quality of raw poultry thigh meat during refrigerated storage
Published: July 12, 2021
Summary
Introduction Salmonella is a major foodborne pathogen commonly associated with raw poultry and poultry products causing 1.2 million illnesses, 23,000 hospitalizations and 450 deaths, annually in the United States [1]. Between 2009 and 2015, 15% of the top 5 pathogen-food category pair out-breaks were attributed to Salmonellosis associated with chicken consumption [2]. To reduce the prevalen...
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Auburn University
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