Evaluation of chemical treatment combined with vacuum and ultrasonication with a water resonance system for reducing Campylobacter on naturally contaminated chicken carcasses
Torrung Vetchapitak, Taisuke Shinki, Satomi Sasaki, Takako Taniguchi, Taradon Luangtongkum, Naoaki Misawa
Topics & Concepts
Sodium hypochloriteSonicationCampylobacterContaminationDisinfectantBroilerTap waterFood scienceCetylpyridinium chlorideChemistryVeterinary medicineMicrobiologyChromatographyBiologyMedicinePulmonary surfactantEnvironmental engineeringBacteriaEnvironmental scienceEcologyBiochemistryGeneticsOrganic chemistrySalmonella and Campylobacter epidemiologyListeria monocytogenes in Food SafetyViral gastroenteritis research and epidemiology