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

Author(s) : BIRK T., GRØNLUND A. C., CHRISTENSEN B. B., et al.

Type of article: Article

Summary

The authors successfully reduced Campylobacter jejuni counts by marinating chicken meat in marinades containing organic acids.

Details

  • Original title: Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat.
  • Record ID : 2010-0523
  • Languages: English
  • Source: Journal of Food Protection - vol. 73 - n. 2
  • Publication date: 2010/02
  • Document available for consultation in the library of the IIR headquarters only.

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