Share

Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage.

Author(s) : MOORHEAD S. M., DYKES G. A.

Type of article: Article

Summary

Meat packs inoculated with 1000 or 1,000,000 cfu/g of either strain of C. jejuni were frozen to -18 °C, and sampled at regular intervals over 112 d storage to determine Campylobacter numbers and sub-lethal injury. Despite an initially significant decrease in number, these pathogens were able to survive standard freezing conditions in meat, but did not exhibit sub-lethal injury. Strict hygiene and/or the implementation of decontamination technologies are recommended as a means to assure the safety of meat with respect to this pathogen.

Details

  • Original title: Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage.
  • Record ID : 2002-2019
  • Languages: English
  • Source: Lett. appl. Microbiol. - vol. 34 - n. 1
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing