PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY

J

• Akil, L., Ahmad, H. A., & Reddy, R. S. (2014). Effects of climate change on Salmonella infections. Foodborne Pathogens and Disease, 11(12), 974-980. https://doi.org/10.1089/fpd.2014.1802

• Alfama, E. R. G., Hessel, C. T., de Oliveira Elias, S., Magalhães, C. R. P., Santiago, M. F. T., Anschau, M., & Tondo, E. C. (2019). Assessment of temperature distribution of cold and hot meals in food services and the prediction growth of Salmonella spp. and Listeria monocytogenes. Food Control, 106, 106725. https://doi.org/10.1016/j.foodcont.2019.106725

• Bailey, J. S., Cox, N. A., Craven, S. E., & Cosby, D. E. (2002). Serotype tracking of Salmonella through integrated broiler chicken operations. Journal of Food Protection, 65(5), 742-745. https://doi.org/10.4315/0362-028X-65.5.742

• Bansal, N. S., Gray, V., & McDonell, F. (2006). Validated PCR assay for the routine detection of Salmonella in food. Journal of Food Protection, 69(2), 282-287. https://doi.org/10.4315/0362-028X-69.2.282

• Barrow, P. A. (2007). Salmonella infections: Immune and non-immune protection with vaccines. Avian Pathology, 36(1), 1–13. https://doi.org/10.1080/03079450601113167

• Bauermeister, L. J., Bowers, J. W., Townsend, J. C., & McKee, S. R. (2008). Validating the efficacy of peracetic acid mixture as an antimicrobial in poultry chillers. Journal of Food Protection, 71(6), 1119-1122. https://doi.org/10.4315/0362-028X-71.6.1119

• Bedford, M. R. (1996). Interaction between ingested feed and the digestive system in poultry. Journal of Applied Poultry Research, 5(1), 86-95. https://doi.org/10.1093/japr/5.1.86

• Bennoune, O., Melizi, M., Khazal, K., & Bourouba, R. (2009). Avian cationic antimicrobial peptides in health and disease: A mini review. Journal of Animal and Veterinary Advances, 8(4), 755-759.

• Biswas, C., Leboveic, A., Burke, K., & Biswas, D. (2019). Post-harvest approaches to improve poultry meat safety. In Food safety in poultry meat production (pp. 123-138). Springer. https://doi.org/10.1007/978-3-030-05011-5_6

• Botteldoorn, N., Heyndrickx, M., Rijpens, N., Grijspeerdt, K., & Herman, L. (2003). Salmonella on pig carcasses: Positive pigs and cross contamination in the slaughterhouse. Journal of Applied Microbiology, 95(5), 891-903. https://doi.org/10.1046/j.1365-2672.2003.02042.x

• Bryan, F. L. (1980). Foodborne diseases in the United States associated with meat and poultry. Journal of Food Protection, 43(2), 140-150. https://doi.org/10.4315/0362-028X-43.2.140

• Byrd, J. A., Burnham, M. R., McReynolds, J. L., Anderson, R. C., Genovese, K. J., Callaway, T. R., Kubena, L. F., & Nisbet, D. J. (2008). Evaluation of an experimental chlorate product as a preslaughter feed supplement to reduce Salmonella in meat-producing birds. Poultry Science, 87(9), 1883-1888. https://doi.org/10.3382/ps.2007-00502

• Carramiñana, J. J., Yangüela, J., Blanco, D., Rota, C., Agustin, A. I., Ariño, A., & Herrera, A. (1997). Salmonella incidence and distribution of serotypes throughout processing in a Spanish poultry slaughterhouse. Journal of Food Protection, 60(11), 1312-1317. https://doi.org/10.4315/0362-028X-60.11.1312

• Chalghoumi, R., Beckers, Y., Portetelle, D., & Théwis, A. (2009). Hen egg yolk antibodies (IgY), production and use for passive immunization against bacterial enteric infections in chicken: A review. Biotechnology, Agronomy, and Society and Environment, 13(2), 295-308.

• Chambers, J. R., Spencer, J. L., & Modler, H. W. (1997). The influence of complex carbohydrates on Salmonella Typhimurium colonization, pH, and density of broiler ceca. Poultry Science, 76(3), 445-451. https://doi.org/10.1093/ps/76.3.445

• Chappell, L., Kaiser, P., Barrow, P., Jones, M. A., Johnston, C., & Wigley, P. (2009). The immunobiology of avian systemic salmonellosis. Veterinary Immunology and Immunopathology, 128(1-3), 53-59. https://doi.org/10.1016/j.vetimm.2008.10.295

• Chen, C. L., Aziz, S. A., Soe, W. S., & Nordin, F. (2011). Isolation of Campylobacter and Salmonella from houseflies (Musca domestica) in a university campus and a poultry farm in Selangor, Malaysia. Tropical Biomedicine, 28(1), 16-20.

• Cooper, G. L., Venables, L. M., Woodward, M. J., & Hormaeche, C. E. (1994). Invasiveness and persistence of Salmonella Enteritidis, Salmonella Typhimurium, and a genetically defined S. Enteritidis aroA strain in young chickens. Infection and Immunity, 62(11), 4739-4746.

• Corrier, D. E., Hinton Jr., A., Ziprin, R. L., Beier, R. C., & DeLoach, J. R. (1990). Effect of dietary lactose on cecal pH, bacteriostatic volatile fatty acids, and Salmonella Typhimurium colonization of broiler chicks. Avian Diseases, 34(3), 617-625. https://doi.org/10.2307/1591254

• Corry, J. E. L., Allen, V. M., Hudson, W. R., Breslin, M. F., & Davies, R. H. (2002). Sources of Salmonella on broiler carcasses during transportation and processing: Modes of contamination and methods of control. Journal of Applied Microbiology, 92(3), 424-432. https://doi.org/10.1046/j.1365-2672.2002.01543.x

• Cox, N. A., Berrang, M. E., & Cason, J. A. (2000). Salmonella penetration of egg shells and proliferation in broiler hatching eggs - A review. Poultry Science, 79(11), 1571-1574. https://doi.org/10.1093/ps/79.11.1571

• Cummings, P. L., Sorvillo, F., & Kuo, T. (2010). Salmonellosis-related mortality in the United States, 1990-2006. Foodborne Pathogens and Disease, 7(11), 1393-1399. https://doi.org/10.1089/fpd.2010.0588

• D’Aoust, J. Y., & Maurer, J. (2007). Salmonella species. In Food microbiology: Fundamentals and frontiers (3rd ed.) (pp. 187-236). American Society for Microbiology.

• Donado-Godoy, P., Clavijo, V., León, M., Tafur, M. A., Gonzales, S., Hume, M., & Doyle, M. P. (2012). Prevalence of Salmonella on retail broiler chicken meat carcasses in Colombia. Journal of Food Protection, 75(6), 1134-1138. https://doi.org/10.4315/0362-028X.JFP-11-513

• Donalson, L. M., McReynolds, J. L., Kim, W. K., Chalova, V. I., Woodward, C. L., Kubena, L. F., Nisbet, D. J., & Ricke, S. C. (2008). The influence of a fructooligosaccharide prebiotic combined with alfalfa molt diets on the gastrointestinal tract fermentation, Salmonella Enteritidis infection, and intestinal shedding in laying hens. Poultry Science, 87(7), 1253-1262. https://doi.org/10.3382/ps.2007-00166

• El-Aziz, D. M. A. (2013). Detection of Salmonella Typhimurium in retail chicken meat and chicken giblets. Asian Pacific Journal of Tropical Biomedicine, 3(9), 678-681. https://doi.org/10.1016/S2221-1691(13)60138-0

• Esaki, H., Shimura, K., Yamazaki, Y., Eguchi, M., & Nakamura, M. (2013). National surveillance of Salmonella Enteritidis in commercial eggs in Japan. Epidemiology and Infection, 141(5), 941-943. https://doi.org/10.1017/S0950268812001355

• Foley, S. L., Nayak, R., Hanning, I. B., Johnson, T. J., Han, J., & Ricke, S. C. (2011). Population dynamics of Salmonella enterica serotypes in commercial egg and poultry production. Applied and Environmental Microbiology, 77(13), 4273-4279. https://doi.org/10.1128/AEM.00598-11

• Frederick, A., & Huda, N. (2011). Salmonella, poultry house environments and feeds: A review. Journal of Animal and Veterinary Advances, 10(5), 679-685. https://doi.org/10.3923/javaa.2011.679.685

• Gaffga, N. H., Behravesh, C. B., Ettestad, P. J., Smelser, C. B., Rhorer, A. R., Cronquist, A. B., Comstock, N. A., Bidol, S. A., Patel, N. J., Gerner-Smidt, P., Keene, W. E., Gomez, T. M., Hopkins, B. A., Sotir, M. J., & Angulo, F. J. (2012). Outbreak of salmonellosis linked to live poultry from a mail-order hatchery. New England Journal of Medicine, 366(22), 2065-2073. https://doi.org/10.1056/nejmoa1111818

• Gal-Mor, O., Boyle, E. C., & Grassl, G. A. (2014). Same species, different diseases: How and why typhoidal and non-typhoidal Salmonella enterica serovars differ. Frontiers in Microbiology, 5, 391. https://doi.org/10.3389/fmicb.2014.00391

• Gast, R. K., & Porter Jr., R. E. (2020). Salmonella infections. https://onlinelibrary.wiley.com/doi/abs/10.1002/9781119371199.ch16

• Gebreyes, W. A., Thakur, S., Davies, P. R., Funk, J. A., & Altier, C. (2004). Trends in antimicrobial resistance, phage types and integrons among Salmonella serotypes from pigs, 1997–2000. Journal of Antimicrobial Chemotherapy, 53(6), 997-1003. https://doi.org/10.1093/jac/dkh247

• Gehring, K. B., & Kirkpatrick, R. (2020). Hazard analysis and critical control points (HACCP). In Food safety engineering (pp. 191-204). Springer.

• González-Miret, M. L., Escudero-Gilete, M. L., & Heredia, F. J. (2006). The establishment of critical control points at the washing and air chilling stages in poultry meat production using multivariate statistics. Food Control, 17(12), 935-941. https://doi.org/10.1016/j.foodcont.2005.06.012

• Graham, S. M. (2002). Salmonellosis in children in developing and developed countries and populations. Current Opinion in Infectious Diseases, 15(5), 507-512. https://doi.org/10.1097/00001432-200210000-00009

• Grimont, P. A., & Weill, F. X. (2007). Antigenic formulae of the Salmonella serovars. https://www.pasteur.fr/sites/default/files/veng_0.pdf

• Ha, J., Park, E., Kim, J. S., Lee, S., Kim, S., Lee, J., Choi, Y., Yoon, Y., Oh, H., Kim, Y., Lee, Y., Seo, Y., & Kang, J. (2020). Prevalence of Salmonella in cucumbers, antibiotic and acid resistances and description of the kinetic behavior with dynamic model during storage. Journal of Food Safety, 40(2), 12760. https://doi.org/10.1111/jfs.12760

• Heres, L., Engel, B., Van Knapen, F., De Jong, M. C., Wagenaar, J. A., & Urlings, H. A. (2003). Fermented liquid feed reduces susceptibility of broilers for Salmonella Enteritidis. Poultry Science, 82(4), 603-611. https://doi.org/10.1093/ps/82.4.603

• Hume, M. E., Nisbet, D. J., & DeLoach, J. R. (1997). In vitro 14C-amino acid fermentation by CF3™, a characterized continuous-flow competitive exclusion culture of caecal bacteria. Journal of Applied Microbiology, 83(2), 236-242. https://doi.org/10.1046/j.1365-2672.1997.00224.x

• Ishihara, K., Nakazawa, C., Nomura, S., Elahi, S., Yamashita, M., & Fujikawa, H. (2020). Effects of climatic elements on Salmonella contamination in broiler chicken meat in Japan. Journal of Veterinary Medical Science, 82(5), 646-652. https://doi.org/10.1292/jvms.19-0677

• James, C., Vincent, C., de Andrade Lima, T. I., & James, S. J. (2006). The primary chilling of poultry carcasses — A review. International Journal of Refrigeration, 29(6), 847-862. https://doi.org/10.1016/j.ijrefrig.2005.08.003

• Jin, L. Z., Ho, Y. W., Ali, M. A., Abdullah, N., & Jalaludin, S. (1996). Effect of adherent Lactobacillus spp. on in vitro adherence of salmonellae to the intestinal epithelial cells of chicken. Journal of Applied Bacteriology, 81(2), 201-206. https://doi.org/10.1111/j.1365-2672.1996.tb04501.x

• Joerger, R. D. (2003). Alternatives to antibiotics: Bacteriocins, antimicrobial peptides and bacteriophages. Poultry Science, 82(4), 640–647. https://doi.org/10.1093/ps/82.4.640

• Jones, F. T., Axtell, R. C., Rives, D. V., Scheideler, S. E., Tarver Jr., F. R., Walker, R. L., & Wineland, M. J. (1991). A survey of Salmonella contamination in modern broiler production. Journal of Food Protection, 54(7), 502-507. https://doi.org/10.4315/0362-028X-54.7.502

• Juneja, V. K., Melendres, M. V., Huang, L., Gumudavelli, V., Subbiah, J., & Thippareddi, H. (2007). Modeling the effect of temperature on growth of Salmonella in chicken. Food Microbiology, 24(4), 328-335. https://doi.org/10.1016/j.fm.2006.08.004

• Kim, K. T., Kim, J. H., Park, Y. M., Myung, K. S., & Park, T. W. (2017). Comparison of preservation in poultry carcasses processed by different chilling systems. Korean Journal of Veterinary Service, 40(4), 245-251. https://doi.org/10.7853/kjvs.2017.40.4.245

• Klasing, K. C. (1998). Nutritional modulation of resistance to infectious diseases. Poultry Science, 77(8), 1119–1125. https://doi.org/10.1093/ps/77.8.1119

• Lee, J. H. (2015). Protection against Salmonella Typhimurium, Salmonella Gallinarum, and Salmonella Enteritidis infection in layer chickens conferred by a live attenuated Salmonella Typhimurium strain. Immune Network, 15(1), 27-36. https://doi.org/10.4110/in.2015.15.1.27

• Li, E. K., Cohen, M. G., Ho, A. K., & Cheng, A. F. (1993). Salmonella bacteraemia occurring concurrently with the first presentation of systemic lupus erythematosus. Rheumatology, 32(1), 66-67. https://doi.org/10.1093/rheumatology/32.1.66

• Mamber, S. W., & Katz, S. E. (1985). Effects of antimicrobial agents fed to chickens on some Gram-negative enteric bacilli. Applied and Environmental Microbiology, 50(3), 638-648.

• Mani-Lopez, E., García, H. S., & López-Malo, A. (2012). Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International, 45(2), 713-721. https://doi.org/10.1016/j.foodres.2011.04.043

• Marin, C., & Lainez, M. (2009). Salmonella detection in faeces during broiler rearing and after live transport to the slaughterhouse. Poultry Science, 88(9), 1999-2005. https://doi.org/10.1016/j.foodres.2011.04.043

• Masoumbeigi, H., Tavakoli, H. R., Koohdar, V., Mashak, Z., & Qanizadeh, G. (2017). The environmental influences on the bacteriological quality of red and chicken meat stored in fridges. Asian Pacific Journal of Tropical Biomedicine, 7(4), 367-372. https://doi.org/10.1016/j.apjtb.2017.01.006

• Masson, M., Delarue, J., & Blumenthal, D. (2017). An observational study of refrigerator food storage by consumers in controlled conditions. Food Quality and Preference, 56(Part B), 294-300. https://doi.org/10.1016/j.foodqual.2016.06.010

• Mazengia, E., Fisk, C., Liao, G., Huang, H., & Meschke, J. (2015). Direct observational study of the risk of cross-contamination during raw poultry handling: Practices in private homes. Food Protection Trends, 35(1), 8-23.

• McDevitt, R. M., Brooker, J. D., Acamovic, T., & Sparks, N. H. C. (2006). Necrotic enteritis; A continuing challenge for the poultry industry. World’s Poultry Science Journal, 62(2), 221-247. https://doi.org/10.1079/WPS200593

• Mead, G. C. (Ed.). (2012). Processing of poultry. https://www.springer.com/gp/book/9781461358541

• Mead, G. G., & Thomas, N. L. (1973). Factors affecting the use of chlorine in the spin-chilling of eviscerated poultry. British Poultry Science, 14(1), 99-117. https://doi.org/10.1080/00071667308416000

• Micciche, A. C., Feye, K. M., Rubinelli, P. M., Wages, J. A., Knueven, C. J., & Ricke, S. C. (2018). The implementation and food safety issues associated with poultry processing reuse water for conventional poultry production systems in the United States. Frontiers in Sustainable Food Systems, 2, 70. https://doi.org/10.3389/fsufs.2018.00070

• Milona, P., Townes, C. L., Bevan, R. M., & Hall, J. (2007). The chicken host peptides, gallinacins 4, 7, and 9 have antimicrobial activity against Salmonella serovars. Biochemical and Biophysical Research Communications, 356(1), 169-174. https://doi.org/10.1016/j.bbrc.2007.02.098

• Mulder, R. W. A. W. (1995). Impact of transport and related stresses on the incidence and extent of human pathogens in pig meat and poultry. Journal of Food Safety, 15(3), 239-246. https://doi.org/10.1111/j.1745-4565.1995.tb00136.x

• Mulder, R. W. A. W., Dorresteijn, L. W. J., & Van Der Broek, J. (1978). Cross-contamination during the scalding and plucking of broilers. British Poultry Science, 19(1), 61-70. https://doi.org/10.1080/00071667808416443

• Nagel, G. M., Bauermeister, L. J., Bratcher, C. L., Singh, M., & McKee, S. R. (2013). Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank. International Journal of Food Microbiology, 165(3), 281-286. https://doi.org/10.1016/j.ijfoodmicro.2013.05.016

• Nde, C. W., McEvoy, J. M., Sherwood, J. S., & Logue, C. M. (2007). Cross contamination of turkey carcasses by Salmonella species during defeathering. Poultry Science, 86(1), 162-167. https://doi.org/10.1093/ps/86.1.162

• Northcutt, J. K., & Russell, S. M. (2010). General guidelines for implementation of HACCP in a poultry processing plant. https://athenaeum.libs.uga.edu/handle/10724/12487

• Painter, J. A., Hoekstra, R. M., Ayers, T., Tauxe, R. V., Braden C. R., Angulo, F. J., & Griffin, P. M. (2013). Attribution of foodborne illnesses, hospitalizations and deaths to food commodities by using outbreak data, United States, 1998-2008. Emerging Infectious Diseases, 19(3), 407. https://doi.org/10.3201%2Feid1903.111866

• Park, S. H., Aydin, M., Khatiwara, A., Dolan, M. C., Gilmore, D. F., Bouldin, J. L., Ahn, S., & Ricke, S. C. (2014). Current and emerging technologies for rapid detection and characterization of Salmonella in poultry and poultry products. Food Microbiology, 38, 250-262. https://doi.org/10.1016/j.fm.2013.10.002

• Public Health Notice. (2015). Public Health Notice - Outbreak of Salmonella infections linked to frozen raw breaded chicken products. https://www.canada.ca/en/public-health/services/public-health-notices/2018/outbreaks-salmonella-infections-linked-raw-chicken-including-frozen-raw-breaded-chicken-products.html

• Rahimi, S., Zahra Moghadam, S., Taghi Zahraei, S., Torshizi, M. A. K., & Grimes, J. L. (2007). Prevention of Salmonella infection in poultry by specific egg-derived antibody. International Journal of Poultry Science, 6(4), 230-235. https://doi.org/10.3923/ijps.2007.230.235

• Raji, A. O. (2018). Comparative evaluation of some properties of chicken and Japanese quail eggs subjected to different storage methods. Poultry Science Journal, 6(2), 155-164. https://doi.org/10.22069/psj.2018.14403.1308

• Rasschaert, G., Houf, K., Godard, C., Wildemauwe, C., Pastuszczak-Frak, M., & De Zutter, L. (2008). Contamination of carcasses with Salmonella during poultry slaughter. Journal of Food Protection, 71(1), 146-152. https://doi.org/10.4315/0362-028X-71.1.146

• Reed, K. A., Hobert, M. E., Kolenda, C. E., Sands, K. A., Rathman, M., O’Connor, M., & Madara, J. L. (2002). The Salmonella Typhimurium flagellar basal body protein FliE is required for flagellin production and to induce a proinflammatory response in epithelial cells. Journal of Biological Chemistry, 277(15), 13346-13353. https://doi.org/10.1074/jbc.M200149200

• Rodríguez, D. M., & Suárez, M. C. (2014). Salmonella spp. in the pork supply chain: A risk approach. Revista Colombiana de Ciencias Pecuarias, 27(2), 65-75.

• Rouger, A., Tresse, O., & Zagorec, M. (2017). Bacterial contaminants of poultry meat: Sources, species, and dynamics. Microorganisms, 5(3), 50. https://doi.org/10.3390/microorganisms5030050

• Rusmana, I., & Nedwell, D. B. (2004). Use of chlorate as a selective inhibitor to distinguish membrane-bound nitrate reductase (Nar) and periplasmic nitrate reductase (Nap) of dissimilative nitrate reducing bacteria in sediment. FEMS Microbiology Ecology, 48(3), 379-386. https://doi.org/10.1016/j.femsec.2004.02.010

• Salomonsson, A. C., Aspán, A., Johansson, S., Heino, A., & Häggblom, P. (2005). Salmonella detection by polymerase chain reaction after pre-enrichment of feed samples. Journal of Rapid Methods and Automation in Microbiology, 13(2), 96-110. https://doi.org/10.1111/j.1745-4581.2005.00012.x

• Santos, A. A. (2005). Poultry intestinal health through diet formulation and exogenous enzyme supplementation [Doctoral thesis, North Carolina State University]. NC State University Libraries. https://repository.lib.ncsu.edu/handle/1840.16/4359

• Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson, M. A., Roy, S. L., & Griffin, P. M. (2011). Foodborne illness acquired in the United States — Major pathogens. Emerging Infectious Diseases, 17(1), 7. https://doi.org/10.3201%2Feid1701.P11101

• Schikora, A., Virlogeux-Payant, I., Bueso, E., Garcia, A. V., Nilau, T., Charrier, A., Pelletier, S., Menanteau, P., Baccarini, M., Velge, P., & Hirt, H. (2011). Conservation of Salmonella infection mechanisms in plants and animals. PLOS One, 6(9), e24112. https://doi.org/10.1371%2Fjournal.pone.0024112

• Schraidt, O., & Marlovits, T. C. (2011). Three-dimensional model of Salmonella’s needle complex at subnanometer resolution. Science, 331(6021), 1192-1195. https://doi.org/10.1126/science.1199358

• Seo, S., & Lee, M. (2004). The serogroup and antimicrobial resistance of Salmonella spp. isolated from the clinical specimens during 6 years in a tertiary university hospital. Korean Journal of Clinical Microbiology, 7(1), 72-76.

• Shafini, A. B., R. Son, N. A., Mahyudin, N. A., Rukayadi, Y., & Tuan Zainazor, Y. C. (2017). Prevalence of Salmonella spp. in chicken and beef from retail outlets in Malaysia. International Food Research Journal, 24(1), 437-449.

• Shivaprasad, H. L., Timoney, J. F., Morales, S., Lcio, B., & Baker, R. C. (1990). Pathogenesis of Salmonella Enteritidis infection in laying chickens. I. Studies on egg transmission, clinical signs, fecal shedding and serological responses. Avian Diseases, 34(3), 548-557. https://doi.org/10.2307/1591243

• Silva, F., Domingues, F. C., & Nerín, C. (2018). Trends in microbial control techniques for poultry products. Critical Reviews in Food Science and Nutrition, 58(4), 591-609. https://doi.org/10.1080/10408398.2016.1206845

• Singh, B. R., Singh, P., Verma, A., Agrawal, S., Babu, N., Chandra, M., & Agarwal, R. K. (2006). A study on prevalence of multi-drug-resistant (MDR) Salmonella in water sprinkled on fresh vegetables in Bareilly, Moradabad, and Kanpur (northern Indian cities). Journal of Public Health, 14(3), 125. https://doi.org/10.1007/s10389-005-0015-3

• Slavik, M. F., Kim, J. W., & Walker, J. T. (1995). Reduction of Salmonella and Campylobacter on chicken carcasses by changing scalding temperature. Journal of Food Protection, 58(6), 689-691. https://doi.org/10.4315/0362-028X-58.6.689

• Stopforth, J. D., O’connor, R., Lopes, M., Kottapalli, B., Hill, W. E., & Samadpour, M. (2007). Validation of individual and multiple-sequential interventions for reduction of microbial populations during processing of poultry carcasses and parts. Journal of Food Protection, 70(6), 1393-1401. https://doi.org/10.4315/0362-028X-70.6.1393

• Tellez, G., Dean, C. E., Corrier, D. E., DeLoach, J. R., Jaeger, L., & Hargis, B. M. (1993). Effect of dietary lactose on cecal morphology, pH, organic acids and Salmonella Enteritidis organ invasion in Leghorn chicks. Poultry Science, 72(4), 636–642. https://doi.org/10.3382/ps.0720636

• Thomas, N. L. (1977). The continuous chilling of poultry in relation to EEC requirements. International Journal of Food Science and Technology, 12(2), 99-114. https://doi.org/10.1111/j.1365-2621.1977.tb00092.x

• Trinetta, V., McDaniel, A., Magossi, G., Yucel, U., & Jones, C. (2019). Effects of different moisture and temperature levels on Salmonella survival in poultry fat. Translational Animal Science, 3(4), 1369-1374. https://doi.org/10.1093/tas/txz090

• van Asten, F. J., Hendriks, H. G., Koninkx, J. F., & van Dijk, J. E. (2004). Flagella-mediated bacterial motility accelerates but is not required for Salmonella serotype Enteritidis invasion of differentiated Caco-2 cells. International Journal of Medical Microbiology, 294(6), 395-399. https://doi.org/10.1016/j.ijmm.2004.07.012

• Van der Vorst, J. G., Da Silva, C. A., & Trienekens, J. H. (2007). Agro-industrial supply chain management: Concepts and applications. http://www.fao.org/3/a-a1369e.pdf17.pdf

• van Dijk, A., Veldhuizen, E. J., Kalkhove, S. I., Tjeerdsma-van Bokhoven, J. L., Romijn, R. A., & Haagsman, H. P. (2007). The β-defensin gallinacin-6 is expressed in the chicken digestive tract and has antimicrobial activity against food-borne pathogens. Antimicrobial Agents and Chemotherapy, 51(3), 912-922. https://doi.org/10.1128/AAC.00568-06

• Van Immerseel, F., Russell, J. B., Flythe, M. D., Gantois, I., Timbermont, L., Pasmans, F., Haesebrouck, F., & Ducatelle, R. (2006). The use of organic acids to combat Salmonella in poultry: A mechanistic explanation of the efficacy. Avian Pathology, 35(3), 182–188. https://doi.org/10.1080/03079450600711045

• Vandeplas, S., Dauphin, R. D., Beckers, Y., Thonart, P., & Thewis, A. (2010). Salmonella in chicken: Current and developing strategies to reduce contamination at farm level. Journal of Food Protection, 73(4), 774-785. https://doi.org/10.4315/0362-028X-73.4.774

• Vicente, J. L., Higgins, S. E., Hargis, B. M., & Tellez, G. (2007). Effect of poultry guard litter amendment on horizontal transmission of Salmonella Enteritidis in broiler chicks. International Journal of Poultry Science, 6(5), 314–317. https://doi.org/10.3923/ijps.2007.314.317

• White, P. L., Baker, A. R., & James, W. O. (1997). Strategies to control Salmonella and Campylobacter in raw poultry products. Revue Scientifique et Technique-Office International des Epizooties, 16(2), 525-541. https://doi.org/10.1016/0168-1605(94)00090-S

• Wierup, M., Engström, B., Engvall, A., & Wahlström, H. (1995). Control of Salmonella Enteritidis in Sweden. International Journal of Food Microbiology, 25(3), 219-226. https://doi.org/10.1016/0168-1605(94)00090-S

• Wirsenius, S., Azar, C., & Berndes, G. (2010). How much land is needed for global food production under scenarios of dietary changes and livestock productivity increase in 2030?. Agricultural Systems, 103(9), 621-638. https://doi.org/10.1016/j.agsy.2010.07.005

• Yang, Z., Li, Y., & Slavik, M. (1998). Use of antimicrobial spray applied with an inside–outside birdwasher to reduce bacterial contamination on prechilled chicken carcasses. Journal of Food Protection, 61(7), 829-832. https://doi.org/10.4315/0362-028X-61.7.829

• Zanin, L. M., da Cunha, D. T., de Rosso, V. V., Capriles, V. D., & Stedefeldt, E. (2017). Knowledge, attitudes and practices of food handlers in food safety: An integrative review. Food Research International, 100, 53-62. https://doi.org/10.1016/j.foodres.2017.07.042

• Zhu Y., Lai H., Zou L., Yin S., Wang C., Han X., Xia X., Hu K., He L., Zhou K., Chen S., Ao, X., & Liu, S. (2017). Antimicrobial resistance and resistance genes in Salmonella strains isolated from broiler chickens along the slaughtering process in China. International Journal of Food Microbiology, 259, 43-51. https://doi.org/10.1016/j.ijfoodmicro.2017.07.023