Impact of different storage factors on the survivability of Campylobacter jejuni in turkey meat

FEMS Immunology and Medical Microbiology

Volumn 49, Issue 1, 2007, Pages 146-148

  Hänel, Christoph M ^a   Atanassova, Viktoria ^b  

^a Division I Health Services   (Germany)

^b UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

Campylobacter jejuni; German armed forces; Storage; Turkey meat

Indexed keywords

ARTICLE; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; BACTERIUM DETECTION; CAMPYLOBACTER JEJUNI; COLONY FORMING UNIT; FOOD CONTAMINATION; FOOD PACKAGING; FOOD STORAGE; FREEZING; INOCULATION; NONHUMAN; PRIORITY JOURNAL; STORAGE TEMPERATURE; VACUUM;

ANIMALS; CAMPYLOBACTER JEJUNI; FOOD HANDLING; FOOD MICROBIOLOGY; MEAT; REFRIGERATION; TURKEYS;

EID: 33846491253     PISSN: 09288244     EISSN: 1574695X     Source Type: Journal    
DOI: 10.1111/j.1574-695X.2006.00179.x     Document Type: Article

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