Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages

Food Microbiology

Volumn 23, Issue 7, 2006, Pages 701-707

  Alter, Thomas ^a   Bori, Anouchka ^a   Hamedi, Ahmad ^a   Ellerbroek, Lüppo ^b   Fehlhaber, Karsten ^a  

^a UNIVERSITY OF LEIPZIG   (Germany)

^b FEDERAL INSTITUTE FOR RISK ASSESSMENT   (Germany)

Author keywords

Campylobacter jejuni; Fermented sausages; Turkey meat

Indexed keywords

WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; CAMPYLOBACTER JEJUNI; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; SAFETY; TIME; TURKEY (BIRD);

ANIMALS; CAMPYLOBACTER JEJUNI; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; TIME FACTORS; TURKEYS; WATER;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; CAMPYLOBACTER JEJUNI;

EID: 33646114274     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2005.11.001     Document Type: Article

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