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Fate of Salmonella spp. on Broiler Carcasses Before and after Cutting and/or Deboning


The purpose of the project is to collect and report qualitative and semi-quantitative longitudinal, (i.e. tracking), data of salmonella spp. at slaughter after chilling and before and after cutting/deboning in broiler meat production in order to be able to gather information for determining the link between salmonella contamination on broiler carcasses at slaughter and on fresh broiler meat in the cutting plant.

More information

See the <a href="; target="_blank">Final Report</a>.

Campden BRI
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