Library Catalogue

Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104674
Title Mechanisme van de bacteriele besmetting tijdens het slachten van pluimvee
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S.H.W. Notermans
Author(s) Notermans, S.H.W.
Publisher Wageningen : Pudoc
Publication year 1975
Description X, 32 p
Notes Proefschrift Wageningen
Ook verschenen als handelsuitgave
ISBN 902200564X
Tutors Kampelmacher, Prof. Dr. E.H.
Graduation date 1975-09-26
Dissertation no. 635
Author abstract show abstract

Literature is reviewed on bacteriological problems in poultry processing, especially the mechanism of bacterial contamination.

During processing, bacteria become attached to the carcases. The attachment rate of flagellate bacteria was greatly dependent on temperature and pH. Heat destruction of bacteria attached to the skin did not occur at a logarithmic rate provided the temperature is above 51°C. An analogous process is considered to take place during scalding of broilers. Bacteria that survived scalding and those that attached to the skin were difficult to remove from the carcases.

The attachment of bacteria to the skin of broilers was not influenced by freezing or thawing of the carcases. Through bacterial attachment, the level of contamination is not determined as accurately by the skin-dip method or the rinsing method of the whole carcass as by the skin-maceration method.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08200,635
FORUM ; STACKS ; NN08202,635
Keyword(s) (cab) poultry / poultry meat / meat products / meat / hygiene / abattoirs / animal products / bacteriology / bacterial count / processing / freezing / cooling
Categories Poultry
Publication type PhD thesis
Language Dutch; Flemish
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