Evaluation of effect of chilling steps during slaughtering on the Campylobacter sp. counts on broiler carcasses.

A decreasing trend was observed in samples without skin ( P = 0.046) as long as the samples were stored at chilling temperature ( Figure 1 ), suggesting an impact of continuous chilling and storage on the Campylobacter survival rate, rather than a drop in the counts due to a single chilling phase.

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