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Survival of Campylobacter jejuni inoculated in fresh and frozen beef hamburgers stored under various temperatures and atmospheres.

Author(s) : GRIGORIADIS S. G., KOIDIS P. A., VARELTZIS K. P., BATZIOS C. A.

Type of article: Article

Summary

Hamburgers were stored in the following conditions: 100% air at 4 deg C for 15 days, 100% CO2 and 100% N2 atmospheres at 4 deg C for 60 days and -18 deg C for 90 days. The data showed that 100% air was the most toxic atmosphere to C. jejuni strains. Fresh or frozen beef hamburgers contaminated by C. jejuni could always be a principle source of human campylobacteriosis.

Details

  • Original title: Survival of Campylobacter jejuni inoculated in fresh and frozen beef hamburgers stored under various temperatures and atmospheres.
  • Record ID : 1998-2362
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 8
  • Publication date: 1997/08
  • Document available for consultation in the library of the IIR headquarters only.

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