Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment.

Sampers, Imca

Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment. [electronic resource] - International journal of food microbiology Feb 2010 - 147-53 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1879-3460

10.1016/j.ijfoodmicro.2009.11.013 doi


Animals
Campylobacter--isolation & purification
Chickens
Cold Temperature
Colony Count, Microbial
Food Handling--methods
Freezing
Hot Temperature
Humans
Meat--microbiology
Meat Products--microbiology
Microbial Viability
Refrigeration
Salts
Skin--microbiology