Survival of Campylobacter jejuni on poultry skin and meat at varying temperatures

Poultry Science

Volumn 86, Issue 4, 2007, Pages 765-767

  Davis, M A ^a   Conner, D E ^b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b AUBURN UNIVERSITY   (United States)

Author keywords

Campylobacter jejuni; Poultry meat; Poultry skin

Indexed keywords

CAMPYLOBACTER; CAMPYLOBACTER JEJUNI;

ANIMAL; ARTICLE; BACTERIAL COUNT; CAMPYLOBACTER JEJUNI; CHICKEN; FOOD; FOOD FREEZING; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; POULTRY; SKIN; TIME;

ANIMALS; CAMPYLOBACTER JEJUNI; CHICKENS; COLONY COUNT, MICROBIAL; FOOD HANDLING; FROZEN FOODS; MEAT; POULTRY; POULTRY PRODUCTS; SKIN; TIME FACTORS;

EID: 34548561628     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/86.4.765     Document Type: Article

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