Poultry processors have incorporated numerous antimicrobial interventions in the slaughter process to reduce the prevalence and/or concentrations of foodborne pathogens Salmonella and Campylobacter. The conventional process is to evaluate the efficacy of the incorporated antimicrobial interventions in reducing either indicator microorganisms or the foodborne pathogens immediately after the intervention step. This publication provides information on the two distinct elements of validation.
Status and Revision History
Published on Jun 19, 2020
Published with Full Review on Feb 21, 2024
Faculty
Manpreet Singh
Department Head and Professor,
Food Science & Technology
Harshavardhan Thippareddi
Associate Dean for Research, John Bekkers Professor in Poultry Science,
Office of the Associate Dean for Research