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Survival of Campylobacter jejuni and Salmonella enterica Typhimurium in vacuum-packed, moisture-enhanced pork.

Author(s) : WEN X., DICKSON J. S.

Type of article: Article

Summary

In this study, the ability of Campylobacter jejuni and Salmonella enterica Typhimurium to survive in vacuum-packaged, moisture-enhanced pork stored at 4 or 10°C was investigated. Following inoculation, pork loins were stored at 4 and 10°C. The study indicated that vacuum packaging and chilled conditions do not greatly enhance safety: strict hygiene is also needed .

Details

  • Original title: Survival of Campylobacter jejuni and Salmonella enterica Typhimurium in vacuum-packed, moisture-enhanced pork.
  • Record ID : 30006680
  • Languages: English
  • Source: Journal of Food Protection - vol. 75 - n. 3
  • Publication date: 2012/03
  • DOI: http://dx.doi.org/10.4315/0362-028X.JFP-11-343

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