title: Decontamination techniques of pathogen bacteria in meat and poultry.
abstract: Means of controlling or even improving the safety of food products is to decontaminate the carcasses or products during or at the end of the production line. The decontamination of meat and poultry can help to reduce human foodborne infections. However, process hygiene to prevent contamination should never be neglected. Some techniques of decontaminating raw meat and poultry meat products are discussed in this review.
authors.affiliation: Department of Food Engineering, Faculty of Engineering, University of Ege, Izmir, Turkey.
authors.forename: A Handan
authors.initials: AH
authors.lastname: Dinçer
authors.forename: Taner
authors.initials: T
authors.lastname: Baysal
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects / Q000528:radiation effects; D003666:Decontamination; D005516:Food Microbiology; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D008460:Meat / Q000382:microbiology*; D011200:Poultry / Q000382:microbiology*
chemical_list: D000900:Anti-Bacterial Agents