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Survie et croissance de Campylobacter jejuni suite à son inoculation artificielle sur la peau de poulet, en fonction des conditions de température et d'emballage.

Survival and growth of Campylobacter jejuni after artificial inoculation onto chicken skin as a function of temperature and packaging conditions.

Auteurs : LEE A., SMITH S. C., COLOE P. J.

Type d'article : Article

Résumé

Campylobacter jejuni is one of the major causes of food poisoning in humans. To determine the role of packing and storage conditions on the replication of C. jejuni on chicken, the virulent strain C. jejuni 81116 was artificially inoculated onto chicken skin pieces (1 cm2) and stored at different temperatures and under various packaging conditions. C. jejuni 81116 remained viable at -20 and -70 °C and was able to replicate at 4 °C and at ambient room temperature. Under all freezing conditions, C. jejuni 81116 retained a high level of viability and quickly replicated to levels which exceeded Australian food authorities' permitted bacteria level.

Détails

  • Titre original : Survival and growth of Campylobacter jejuni after artificial inoculation onto chicken skin as a function of temperature and packaging conditions.
  • Identifiant de la fiche : 2000-2003
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 12
  • Date d'édition : 12/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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