Food of animal origin, especially meat products, represent the main vehicle of foodborne
pathogens and so are implicated in foodborne outbreaks. Poultry meat is a widely …

Scientific advances in pathogen decontamination offer great potential to reduce
Campylobacter spp. during primary processing. The aim of this study was to collate data …

This study evaluated the application of ultrasound alone or combined with chlorine dioxide
(ClO 2) for Salmonella Typhimurium and Escherichia coli inactivation in poultry processing …

The processing environment of broiler processing plants is a potential major source of
bacterial contamination of broiler carcasses. This study investigated the effect of processing …

The environment in poultry abattoirs is the primary potential source of bacterial
contamination and cross‐contamination of broiler carcasses. In this context, we explored the …

The purpose of this study was to investigate the prevalence, antimicrobial resistance,
virulence genes, and genetic diversity of Campylobacter spp. along the yellow-feathered …

Highlights•An updated overview of cross-contamination modelling approaches is provided.•
Compartmental and mechanistic models can explain cross-contamination dynamics.•Models …

An alkaline agent, namely food additive grade calcium hydroxide (FdCa (OH) 2) in solution
at 0.17%, was evaluated for its bactericidal efficacies in chiller water with sodium …

Bacterial dynamics occurring in shared water environments during food processing are
typically modeled assuming a homogeneous mixing profile. However, given the tank …

Campylobacter jejuni related outbreaks and prevalence on retail poultry products pose
threats to public health and cause financial burden worldwide. To resolve these problems, it …