Survival at refrigeration and freezing temperatures of Campylobacter coli and Campylobacter jejuni on chicken skin applied as axenic and mixed inoculums

International Journal of Food Microbiology

Volumn 131, Issue 2-3, 2009, Pages 197-202

  El Shibiny, Ayman ^a,b   Connerton, Phillippa ^a   Connerton, Ian ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b SUEZ CANAL UNIVERSITY   (Egypt)

Author keywords

Antibiotic resistance; Campylobacter; Cryogenic cooling; Poultry; Survival

Indexed keywords

ANALYSIS OF VARIANCE; ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL SURVIVAL; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CHICKEN; COLONY FORMING UNIT; CONTROLLED STUDY; COOLING; FOOD STORAGE; FREEZING; GERMFREE ANIMAL; INDUCED HYPOTHERMIA; INOCULATION; NONHUMAN; SKIN; STATISTICAL SIGNIFICANCE; TEMPERATURE MEASUREMENT;

ANALYSIS OF VARIANCE; ANIMALS; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CHICKENS; COCULTURE TECHNIQUES; COLD TEMPERATURE; FOOD MICROBIOLOGY; FREEZING; MEAT; MICROBIAL VIABILITY; REFRIGERATION; TIME FACTORS;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI;

EID: 64549145796     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.02.024     Document Type: Article

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