Factor | Sanchez2002 (20020)

10.4315/0362-028x-65.6.948

Meat chilling type

Chicken | Broilers

1

Description

Whole-carcass broilers processed in immersion-chilling vs air-chilling

Resistance Outcomes

Resistance Microbe Outcome
Nalidixic Acid
/
Salmonella spp.
See: Figure 3 AMR+ (%) AMR- (%) Total (n)
air-chilling 33.30 150
immersion-chilling 60.00 150