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Survie de Campylobacter jejuni sur des parures de boeuf lors de la congélation et de l'entreposage à l'état congelé.

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

Auteurs : MOORHEAD S. M., DYKES G. A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage.
  • Identifiant de la fiche : 2002-2019
  • Langues : Anglais
  • Source : Lett. appl. Microbiol. - vol. 34 - n. 1
  • Date d'édition : 2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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