Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products
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چکیده
منابع مشابه
Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products
The objective of this study was to investigate survival kinetics of Campylobacter jejuni on various processed meat products (dry-cured ham, round ham with/without sodium nitrite, garlic seasoned ham with/without sodium nitrite, and sausage without sodium nitrite). Additionally, a semi-quantitative risk assessment of C. jejuni on various processed meat products was conducted using FDA-iRISK 1.0....
متن کاملSurvival of Campylobacter jejuni on poultry skin and meat at varying temperatures.
Researchers have recently found a much higher prevalence of Campylobacter on skin-on poultry products vs. skinless products. These data suggest that contamination is associated primarily with poultry skin, and Campylobacter may not survive on skinless poultry meat. Therefore, the objective of this study was to quantify the survival of Campylobacter poultry skin vs. meat under differing storage ...
متن کاملComparison of genotypes and antibiotic resistances of Campylobacter jejuni and Campylobacter coli on chicken retail meat and at slaughter.
Multilocus sequence typing (MLST) and antibiotic resistance patterns of Campylobacter jejuni and Campylobacter coli from retail chicken meat showed high overlap with isolates collected at slaughterhouses, indicating little selection along the production chain. They also showed significant common sequence types with human clinical isolates, revealing chicken meat as a likely source for human inf...
متن کاملdetection of campylobacter jejuni in raw meat
background & objectives: campylobacter jejuni is a gram negative, microaerophilic, non-spore-forming and a small curved bacillus which is able to cause foodborne infection in human. in this study the occurrence of c. jejuni in poultry and beef meat was investigated. materials & methods: forty raw meat samples including 22 poultry samples and 18 beef samples were investigated for the presence of...
متن کاملSurvival of Campylobacter jejuni in chicken meat, chicken skin and chicken liver at low temperatures.
The aim of this study was to determine survival of Campylobacter jejuni (C. jejuni) in chicken meat, chicken skin medallions and chicken liver contaminated with this bacterium at +4 °C and -20 °C, after 24 hours of incubation. The survival of C. jejuni at +4 °C, -20 °C in chicken meat, chicken skin medallions and chicken liver were examined after 24 hours of incubation with C. jejuni. All sampl...
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ژورنال
عنوان ژورنال: International Journal of Environmental Research and Public Health
سال: 2016
ISSN: 1660-4601
DOI: 10.3390/ijerph13060580