Publications (Clicking on the reprint icon will take you to the publication reprint.)

A chemical additive to limit potential bacterial contamination in chill tanks - (Abstract Only)

Schambach, B.T., Berrang, M.E., Harrison, M. 2012. A chemical additive to limit potential bacterial contamination in chill tanks [abstract]. International Poultry Scientific Forum. p. 3.

Chill water additive controls transfer of Salmonella and Campylobacter by improved chlorine efficacy - (Abstract Only) - (17-Oct-12)

Germicidal ultra-violet light to eliminate low numbers of Listeria monocytogenes on raw chicken meat - (Abstract Only) - (17-Oct-12)

A chemical additive to limit transfer of salmonella and campylobacter during immersion chill - (Abstract Only)

Schambach, B.T., Berrang, M.E., Harrison, M.A. 2012. A chemical additive to limit transfer of salmonella and campylobacter during immersion chill [abstract]. Poultry Science. 91(Suppl 1):78.