Chapter 34. Microbiology of Ready-to-Eat Poultry Products

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Carol W. Turner

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch34

Book Title

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

Additional Information

How to Cite

Turner, C. W. (2010) Microbiology of Ready-to-Eat Poultry Products, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch34

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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CHAPTER TOOLS

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Keywords:

  • microbiology of ready-to-eat poultry products;
  • foodborne disease caused by pathogenic bacteria - increasing consumer concerns and interest in meat safety;
  • Salmonella - commonly diagnosed bacterial agent causing foodborne illness in the United States

Summary

This chapter contains sections titled:

  • Introduction

  • Microorganisms associated with poultry products

  • Conclusions

  • References

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