Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat.

Birk, Tina

Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat. [electronic resource] - Journal of food protection Feb 2010 - 258-65 p. digital

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

0362-028X

10.4315/0362-028x-73.2.258 doi


Acids--pharmacology
Animals
Anti-Infective Agents, Local--pharmacology
Campylobacter jejuni--drug effects
Chickens
Colony Count, Microbial
Consumer Product Safety
Dose-Response Relationship, Drug
Food Contamination--analysis
Food Microbiology
Food Preservation--methods
Humans
Hydrogen-Ion Concentration
Meat--microbiology
Microbial Sensitivity Tests
Refrigeration
Skin--microbiology
Time Factors