An Individual-Carcass Model for Quantifying Bacterial Cross-Contamination in an Industrial Three-Stage Poultry Scalding Tank

Zachary McCarthy; Ben Smith; Aamir Fazil; Shawn D. Ryan; Jianhong Wu; Daniel Munther

doi:10.1016/j.jfoodeng.2019.05.013

An Individual-Carcass Model for Quantifying Bacterial Cross-Contamination in an Industrial Three-Stage Poultry Scalding Tank

Zachary McCarthy
, Ben Smith
, Aamir Fazil
, Shawn D. Ryan
, Jianhong Wu
, Daniel Munther

Research output: Contribution to journal › Article › peer-review

Original language	American English
Journal	Journal of Food Engineering
Volume	262
DOIs	https://doi.org/10.1016/j.jfoodeng.2019.05.013
State	Published - Dec 1 2019

Keywords

Campylobacter jejuni
Thermal inactivation
Mathematical modeling
Poultry scalding; Cross-contamination
Risk analysis
HACCP

Disciplines

Mathematics

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10.1016/j.jfoodeng.2019.05.013License: CC BY

An Individual-Carcass Model for Quantifying Bacterial Cross-ContaFinal published version, 2.07 MBLicense: CC BY
An Individual-Carcass Model for Quantifying Bacterial Cross-ContaFinal published version, 2.07 MBLicense: CC BY

Cite this

@article{dc9ed721569e48d6a7151b7386ffcea7,

title = "An Individual-Carcass Model for Quantifying Bacterial Cross-Contamination in an Industrial Three-Stage Poultry Scalding Tank",

keywords = "Campylobacter jejuni, Thermal inactivation, Mathematical modeling, Poultry scalding; Cross-contamination, Risk analysis, HACCP",

author = "Zachary McCarthy and Ben Smith and Aamir Fazil and Ryan, \{Shawn D.\} and Jianhong Wu and Daniel Munther",

year = "2019",

month = dec,

day = "1",

doi = "10.1016/j.jfoodeng.2019.05.013",

language = "American English",

volume = "262",

journal = "Journal of Food Engineering",

}

TY - JOUR

T1 - An Individual-Carcass Model for Quantifying Bacterial Cross-Contamination in an Industrial Three-Stage Poultry Scalding Tank

AU - McCarthy, Zachary

AU - Smith, Ben

AU - Fazil, Aamir

AU - Ryan, Shawn D.

AU - Wu, Jianhong

AU - Munther, Daniel

PY - 2019/12/1

Y1 - 2019/12/1

KW - Campylobacter jejuni

KW - Thermal inactivation

KW - Mathematical modeling

KW - Poultry scalding; Cross-contamination

KW - Risk analysis

KW - HACCP

UR - https://engagedscholarship.csuohio.edu/scimath_facpub/295

U2 - 10.1016/j.jfoodeng.2019.05.013

DO - 10.1016/j.jfoodeng.2019.05.013

M3 - Article

VL - 262

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

An Individual-Carcass Model for Quantifying Bacterial Cross-Contamination in an Industrial Three-Stage Poultry Scalding Tank

Keywords

Disciplines

Access to Document

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