ShareIsolation of Campylobacter spp from inoculated hamburger.
[In Italian. / En italien.]
Author(s) : FINALI F., MAROSSI L., VALLONE L., CANTONI C.
Type of article: Article
Summary
The survival rate of Campylobacter spp inoculated in raw hamburger was estimated. It was possible to isolate this microorganism after 21 days from inoculated and refrigerated hamburger packed under modified atmosphere (50% O2, 20% CO2, 30% N2).
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1997-2223
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 351
- Publication date: 1996/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Campylobacter; Microbiology; Psychrotroph; Survival; Meat product
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- Formats : PDF
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- Date : 1996
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 29 - n. 2-3
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