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Reduction of Campylobacter jejuni on poultry by low-temperature treatment.

Author(s) : ZHAO T., EZEIKE G. O. I., DOYLE M. P., et al.

Type of article: Article

Summary

Campylobacter jejuni is a leading cause of acute bacterial gastroenteritis in the US, with epidemiologic studies identifying poultry as a leading vehicle in human infection. Studies were conducted to determine rates of C. jejuni inactivation on poultry exposed to different cooling and freezing temperatures. The results of this study indicate that freezing conditions, including temperature and holding time, greatly influence the rate of inactivation of C. jejuni on poultry. The conditions used in the poultry industry to superchill poultry to a nonfrozen-state internal temperature are not likely to substantially reduce Campylobacter populations on fresh products.

Details

  • Original title: Reduction of Campylobacter jejuni on poultry by low-temperature treatment.
  • Record ID : 2003-2890
  • Languages: English
  • Source: Journal of Food Protection - vol. 66 - n. 4
  • Publication date: 2003/04
  • Document available for consultation in the library of the IIR headquarters only.

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