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SURVIVAL OF CAMPYLOBACTER JEJUNI DURING POULTRY PROCESSING AND PIG SLAUGHTERING.

Author(s) : OOSTEROM J.

Type of article: Article

Summary

NATURAL SOURCES OF CAMPYLOBACTER CONTAMINATION, IE, SPINCHILLER WATER, CHICKEN INTESTINAL CONTENTS AND PIG FECES, WERE USED. EXPERIMENTS WITH SURFACES OF PIG CARCASSES CONTAMINATED WITH PIG FECES AND HELD IN THE COOLING ROOM SHOWED AN OVERNIGHT REDUCTION OF CAMPYLOBACTER UNTIL BELOW THE DETECTION LEVEL. THIS REDUCTION WAS DUE TO DRYING OF THE SKIN SURFACE. FREEZING AFFECTED C. JEJUNI ONLY DURING THE FIRST FEW HOURS ; AFTER AN INITIAL DROP OF NUMBER, CAMPYLOBACTER COULD SURVIVE ON CHICKEN CARCASSES AND CHICKEN LIVERS AT -20 DEG C FOR MORE THAN 64 AND 84 D, RESPECTIVELY.

Details

  • Original title: SURVIVAL OF CAMPYLOBACTER JEJUNI DURING POULTRY PROCESSING AND PIG SLAUGHTERING.
  • Record ID : 1984-0636
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 8
  • Publication date: 1983/08
  • Document available for consultation in the library of the IIR headquarters only.

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