Search Results - "Salsi, M.S."

Survival of Salmonella on refrigerated chicken carcasses and subsequent transfer to cutting board by Jiménez, S.M, Tiburzi, M.C, Salsi, M.S, Moguilevsky, M.A, Pirovani, M.E

“…To determine the effect of refrigeration time and temperature on Salmonella cell numbers on inoculated chicken carcasses and their transfer to a plastic…”
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Spoilage microflora in fresh chicken breast stored at 4 °C : influence of packaging methods by Jiménez, S.M., Salsi, M.S., Tiburzi, M.C., Rafaghelli, R.C., Tessi, M.A., Coutaz, V.R.

“…Chicken breasts with skin were packaged either in air, under vacuum or in modified atmospheres of (i) 30% CO2/70% N2 and (ii) 70% CO2/30% N2. After 3, 7, 14…”
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comparison between broiler chicken carcasses with and without visible faecal contamination during the slaughtering process on hazard identification of Salmonella spp by Jimenez, S.M, Salsi, M.S, Tiburzi, M.C, Pirovani, M.E

“…Aims: A comparison of the prevalence of Salmonella in chicken carcasses with and without visible faecal contamination during commercial slaughter practice was…”
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Predictive model for reduction of Escherichia coli during acetic acid decontamination of chicken skin by Jimenez, S.M, Destefanis, P, Salsi, M.S, Tiburzi, M.C, Pirovani, M.E

“…Aims:  The response surface methodology was used to evaluate the effect of operating variables (acetic acid concentration, spraying time and temperature) on…”
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Predictive models for reduction of Salmonella Hadar on chicken skin during single and double sequential spraying treatments with acetic acid by Jiménez, S.M., Caliusco, M.F., Tiburzi, M.C., Salsi, M.S., Pirovani, M.E.

“…Aims:  The response surface methodology was used to evaluate the effect of acetic acid concentration, spraying time and temperature on the reduction of…”
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The role of visible faecal material as a vehicle for generic Escherichia coli, coliform, and other enterobacteria contaminating poultry carcasses during slaughtering by Jiménez, S.M., Tiburzi, M.C., Salsi, M.S., Pirovani, M.E., Moguilevsky, M.A.

“…Aims: A comparison of Enterobacteriaceae, coliform and Escherichia coli counts in chicken carcasses with and without visible faecal contamination was conducted…”
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Spoilage microflora in fresh chicken breast stored at 4 degrees C: influence of packaging methods by Jimenez, S.M, Salsi, M.S, Tiburzi, M.C, Rafaghelli, R.C, Tessi, M.A, Coutaz, V.R

“…Chicken breasts with skin were packaged either in air, under vacuum or in modified atmospheres of (i) 30% CO2/70% N2 and (ii) 70% CO2/30% N2. After 3, 7, 14…”
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Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions by Jimenez, S.M, Salsi, M.S, Tiburzi, M.C, Rafaghelli, R.C, Pirovani, M.E

“…Samples of chicken breasts with skin were treated with a 1% acetic acid solution or untreated and packaged in a 70% CO(2)/30% N(2) modified atmosphere. Two…”
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