Processing practices contributing to Campylobacter contamination in Belgian chicken meat preparations

International Journal of Food Microbiology

Volumn 128, Issue 2, 2008, Pages 297-303

  Sampers, Imca ^a,b   Habib, Ihab ^a,d   Berkvens, Dirk ^c   Dumoulin, Ann ^a,b   Zutter, Lieven De ^a   Uyttendaele, Mieke ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Hogeschool West Vlaanderen   (Belgium)

^c INSTITUTE OF TROPICAL MEDICINE   (Belgium)

^d High Institute of Public Health Egypt   (Egypt)

Author keywords

Campylobacter; Chicken meat preparations; Food; Freezing; Processing practices; Skin

Indexed keywords

ARTICLE; BACTERIUM CONTAMINATION; BELGIUM; CAMPYLOBACTER; CHICKEN MEAT; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD FREEZING; FOOD INDUSTRY; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; GEOGRAPHIC DISTRIBUTION; NONHUMAN; POULTRY; PREVALENCE;

ANIMALS; BELGIUM; CAMPYLOBACTER; CHICKENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; FREEZING; HUMANS; HYGIENE; MEAT; PREVALENCE; RISK ASSESSMENT; SENSITIVITY AND SPECIFICITY; SKIN;

CAMPYLOBACTER;

EID: 55649103454     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.08.024     Document Type: Article

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