ShareTHE SURVIVAL OF CAMPYLOBACTER JEJUNI IN RED MEATS STORED AT DIFFERENT TEMPERATURES.
Author(s) : BARRELL R. A. E.
Type of article: Article
Summary
GROUND BEEF AND SAUSAGE MEAT INOCULATED WITH FOUR STRAINS OF CAMPYLOBACTER WERE MAINTAINED EITHER 10 WEEKS AT 254 K (-19 DEG C) OR 6 DAYS AT A TEMPERATURE LOWER THAN 283 K (10 DEG C), OR 24 HRS AT 295 K (22 DEG C). STUDY OF THE SURVIVAL OF CAMPYLOBACTER IN BOTH TYPES OF MEAT. THE RESULTS SHOW THAT CAMPYLOBACTER DOES NOT MULTIPLY AT THE AMBIENT TEMPERATURE AND IT IS INACTIVATED BY COOLING TEMPERATURE. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-197285.
Details
- Original title: THE SURVIVAL OF CAMPYLOBACTER JEJUNI IN RED MEATS STORED AT DIFFERENT TEMPERATURES.
- Record ID : 1985-2471
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 1 - n. 4
- Publication date: 1984
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Indexing
- Themes: Meat and meat products
- Keywords: Mince; Microbiology; Meat; Chilling; Beef; Sausage; Freezing
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