Campylobacter in chicken livers and their destruction by pan frying

Letters in Applied Microbiology

Volumn 43, Issue 6, 2006, Pages 591-595

  Whyte, R ^a   Hudson, J A ^a   Graham, C ^a  

^a ESR Christchurch Science Centre   (New Zealand)

Author keywords

Campylobacter coli; Campylobacter jejuni; Chicken livers; Inactivation

Indexed keywords

ANIMALS;

CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CAMPYLOBACTER SPP; CAMPYLOBACTERS; CHICKEN LIVER; CONDITION; EXTERNAL SURFACES; INACTIVATION; INTERNAL TEMPERATURE; INTERNAL TISSUES;

BACTERIA;

BACTERIA; BIODIVERSITY; CELLS; DISEASES; LIVING SYSTEMS STUDIES; TISSUE;

BACTERIUM; POULTRY; TEMPERATURE EFFECT;

ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CHICKEN; COOKING; FOOD PROCESSING; FOOD SAFETY; FRYING; GRAM NEGATIVE INFECTION; HEAT TREATMENT; HIGH TEMPERATURE; LIVER; LIVER PARENCHYMA; NONHUMAN;

CAMPYLOBACTER; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI;

EID: 33750710118     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2006.02020.x     Document Type: Article

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