Abstract
Useful testing for the microbiological safety and quality of poultry products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers primary production, fresh chilled and frozen poultry products, cooked poultry products, fully retorted shelf stable poultry products and dried poultry products. Specific recommendations and sampling plans are provided, where appropriate.
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International Commission on Microbiological Specifications for Foods (ICMSF)., Swanson, K.M. (2011). Poultry Products. In: Microorganisms in Foods 8. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9374-8_9
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DOI: https://doi.org/10.1007/978-1-4419-9374-8_9
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