With the constant increase in poultry meat consumption worldwide and the large variety of
poultry meat products and consumer demand, ensuring the microbial safety of poultry …

Poultry is one of the largest sources of animal-based protein in the United States. Poultry
processing has grown from a small local network of plants to nearly 500 plants nationwide …

This chapter talks about antimicrobial compounds that are divided into two classes:
traditional and naturally occurring. Antimicrobials are classified as traditional when they (i) …

The antimicrobial and antioxidant effects of two spice extracts and their combination on raw
chicken meat during storage for 15 days at 4° C were studied. Raw chicken meat was …

Consumer perception of chicken meat spoilage is linked to sensory changes of raw chicken
during storage. The objective of this study was to characterise the sensory attributes of raw …

The fundamental principle of controlling microbial contamination during slaughter is based
on sanitary and hygienic processes. Both choosing abattoir technologies and conducting …

The maintenance of bacterial membrane fluidity plays an important role in a variety of cell
physiological functions such as nutrient transport, protection from external adverse …

Cold plasma assay was potentially useful persuade surface modification. In this study,
antimicrobial properties of chitosan and low density polyethylene bilayer film with method …

The objectives of this study were to screen activity of citrus essential oil fractions (EOs) alone
and in combination with organic acids against 2 species of Listeria. Five citrus EOs were …

In the present study the combined effect of an O2 absorber and a citrus extract (0.1 and 0.2
ml/100 g), on shelf life extension of fresh ground chicken stored at 4° C was investigated …