<i>Campylobacter, Salmonella</i> and <i>Escherichia coli</i> Food Contamination Risk in Free-Range Poultry Production System

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ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.org/journal/aim
E-mail: aim@scirp.org

"Campylobacter, Salmonella and Escherichia coli Food Contamination Risk in Free-Range Poultry Production System"
written by Oluwaseyi Adeniy Adeboye, Mabel Kyei Kwofie, Nafisatu Bukari,
published by Advances in Microbiology, Vol.10 No.10, 2020

has been cited by the following article(s):

[1]	Comparison of conventional far‐infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica …
	Journal of Food …, 2022

[2]	Occurrence of antimicrobial resistance in foodborne bacteria (Campylobacter and E. coli): A food safety issue and public health hazard
	2021

[3]	THE EFFECT OF DIFFERENT PLANT VEGETATION IN FREE-RANGE SYSTEM ON EGGSHELL MICROBIAL LOAD

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[1]	Comparison of Antimicrobial Resistance among Commensal Escherichia coli Isolated from Retail Table Eggs Produced by Laying Hens from the Cage and Non-Cage Housing Systems in Western Australia Antibiotics, 2023 DOI:10.3390/antibiotics12030588

[2]	Comparison of conventional far‐infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16168