Publications by authors named "Carly Long"
Article Synopsis
- Chicken products can harbor dangerous pathogens like Salmonella and E. coli, posing risks to food safety, particularly in West Virginia's poultry industry.
- A study evaluated the microbial safety of broilers processed in a mobile poultry processing unit, highlighting the need for effective control measures during processing steps, especially after evisceration.
- Results indicated that while chilling carcasses with chlorine was more effective for reducing bacteria, Salmonella levels spiked after evisceration, suggesting that rigorous washing and improved chilling strategies are crucial for enhancing food safety in poultry processing.
