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dc.contributor.authorRussell, Scott M.en_US
dc.date.accessioned2010-12-13T20:53:21Z
dc.date.available2010-12-13T20:53:21Z
dc.date.issued2009-02-09en_US
dc.identifier.urihttp://hdl.handle.net/10724/12473
dc.description.abstractReducing Salmonella prevalence requires a multi-hurdle approach at all stages of breeding, hatching, growout, transportation and processing. No "silver bullets" can be added at a single point in production or processing that will completely eliminate Salmonella on chickens. This publication contains intervention strategies for reducing salmonella prevalence on ready-to-cook chicken.en_US
dc.publisherUniversity of Georgiaen_US
dc.relation.ispartofseriesBulletin;1222en_US
dc.titleIntervention strategies for reducing salmonella prevalence on ready-to-cook chickenen_US
dc.contributor.corporatenameUniversity of Georgia. College of Agricultural and Environmental Sciencesen_US
dc.contributor.corporatenameUniversity of Georgia. Dept. of Poultry Scienceen_US


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