The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter

International Journal of Food Microbiology

Volumn 127, Issue 1-2, 2008, Pages 116-120

  Reich, Felix ^a   Atanassova, Viktoria ^a   Haunhorst, Eberhard ^b   Klein, Günter ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

^b Niedersächsisches Landesamt für Verbraucherschutz und Lebensmittelsicherheit ^*  (Germany)

Author keywords

Poultry processing; Prevalence and quantification; Slaughterhouse; Thermophilic Campylobacter

Indexed keywords

ANIMAL TISSUE; ARTICLE; AUTUMN; BACTERIAL COUNT; BACTERIUM CONTAMINATION; BACTERIUM ISOLATION; CAMPYLOBACTER; CAMPYLOBACTER JEJUNI; CARCASS; CECUM; COLONY FORMING UNIT; CONTROLLED STUDY; CORRELATION ANALYSIS; HERD; NONHUMAN; POULTRY; PREVALENCE; SPRING; SUMMER; WINTER;

ABATTOIRS; ANIMALS; CAMPYLOBACTER; CECUM; CHICKENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYGIENE; MEAT; RISK ASSESSMENT; SEASONS;

CAMPYLOBACTER; CAMPYLOBACTER JEJUNI;

EID: 50649103963     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.06.018     Document Type: Article

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