Survival of Campylobacter jejuni in chicken at refrigeration and cooking temperatures
نویسندگان
چکیده
Abstract: The objective of this work was to evaluate the reduction Campylobacter jejuni in chicken meat at 6 and 70°C, after inoculation a Brazilian strain. kinetics C. survival showed 0.26 log (CFU g-1) decrease for each day exposure 6°C, 1.35 1 increase 70°C. Although reduced levels were found regular intervals both temperatures, its incomplete inactivation underlines need good hygiene practices consumers avoid campylobacteriosis.
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ژورنال
عنوان ژورنال: Pesquisa Agropecuaria Brasileira
سال: 2021
ISSN: ['1678-3921', '0100-204X']
DOI: https://doi.org/10.1590/s1678-3921.pab2021.v56.02405