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SURVIVAL OF CAMPYLOBACTER JEJUNI AT DIFFERENT TEMPERATURES IN BROTH, BEEF, CHICKEN AND COD SUPPLEMENTED WITH SODIUM CHLORIDE.

Author(s) : ABRAM D. D., POTTER N. N.

Type of article: Article

Summary

GROWTH AND SURVIVAL OF CAMPYLOBACTER JEJUNI STRAINS WITH SODIUM CHLORIDE LEVELS RANGING FROM 0 TO 35% WERE STUDIED IN BRUCELLA BROTH AT TEMPERATURES OF 255, 279, 283 AND 315 K (-18, 6, 10 AND 42 DEG C). SURVIVAL OF C. JEJUNI IN GROUND CHICKEN, BEEF AND COD FLESH WITH THE ADDITION OF SODIUM CHLORIDE WAS DETERMINED AT 255, 279 AND 283 K OVER A 5-DAY STORAGE PERIOD. AT 255 K STORAGE, SURVIVAL OF C. JEJUNI WAS SIMILAR IN ALL THREE KINDS OF FLESH AND COUNTS DURING FROZEN STORAGE WERE NOT AFFECTED BY THE LEVEL OF SODIUM CHLORIDE, THE COUNTS IN FROZEN RAW COD BEING HIGH, BUT LESS IN COOKED PORTIONS.

Details

  • Original title: SURVIVAL OF CAMPYLOBACTER JEJUNI AT DIFFERENT TEMPERATURES IN BROTH, BEEF, CHICKEN AND COD SUPPLEMENTED WITH SODIUM CHLORIDE.
  • Record ID : 1985-1461
  • Languages: English
  • Source: Journal of Food Protection - vol. 47 - n. 10
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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