ShareEffect 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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Indexing
- Themes: Poultry
- Keywords: Poultry; Campylobacter; Meat; Treatment; Reduction; Aqueous solution; Survival; Chicken
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- Date : 2006/11
- Languages : English
- Source: Journal of Food Protection - vol. 69 - n. 11
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- Date : 2001/04
- Languages : English
- Source: Journal of Food Protection - vol. 64 - n. 4
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Incidence of Salmonella, Campylobacter jejuni, ...
- Author(s) : UYTTENDAELE M., TROY P. de, DEBEVERE J.
- Date : 1999/07
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 7
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Survival and growth of Campylobacter jejuni aft...
- Author(s) : LEE A., SMITH S. C., COLOE P. J.
- Date : 1998/12
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 12
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Reduction of Campylobacter jejuni counts on chi...
- Author(s) : GONZÁLEZ M., HÄNNINEN M. L.
- Date : 2011/11
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 11
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