Suggestions(5)
Exact(2)
Immersion in hot water is one of many potential methods for reducing levels of pathogenic bacteria on the surface of poultry meat.
There are a wide range of publications that show that, in general, the numbers of both types of microorganism, on the surface of poultry carcasses, is reduced during the chilling process.
Similar(58)
The objectives of this study were to determine the effects of subsoil compaction on corn yield and N availability in a sandy-textured soil and to evaluate the use of deep tillage and surface applications of poultry manure to remediate subsoil compaction.
This apparent discrepancy could be due to cross-contamination with cecal contents on the surface of broiler carcasses during poultry processing (4, 8 ).
The objectives of this study were (i) to determine the effects of surface compaction and poultry litter on soil bulk density, penetrometer resistance and soil water content in a claypan soil and (ii) to compare the use of several types of currently available soil cone penetrometers to detect and manage compaction.
During routine and enhanced surveillance, GZCDC collected environmental samples from poultry cages; the inner surface of defeathering machines; chopping boards; surfaces of processing tables; and barrels holding poultry meat, wastewater, and drinking water for chicken.
Campylobacter spp. are leading cause of bacterial diarrhoeal disease worldwide resulting mainly from contamination of poultry, or other meats, raw milk and milk products and surface or raw water [ 3].
They are also frequently detected in many different areas of poultry processing plants, from conveyor belts (39) and stainless steel surfaces (25) to floor sealant (40).
The people in the Jia Bharali river basin seldom use the surface water for drinking as well as for various household purposes including irrigation of crops, rearing of poultry and fish, etc.
He applied the analogy of poultry.
Surveillance of poultry is already in place.
More suggestions(1)
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com