Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer

International Journal of Food Microbiology

Volumn 140, Issue 2-3, 2010, Pages 201-206

  Rajkovic, Andreja ^a,b   Tomic, Nikola ^b   Smigic, Nada ^a,b   Uyttendaele, Mieke ^a   Ragaert, Peter ^a   Devlieghere, Frank ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Buffered lactic acid; Campylobacter jejuni; Decontamination; High oxygen; MAP; Sodium lactate

Indexed keywords

CARBON DIOXIDE; LACTATE SODIUM; LACTIC ACID; NITROGEN; OXYGEN; DISINFECTANT AGENT;

ARTICLE; ATMOSPHERIC PRESSURE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; BACTERIUM DETECTION; CAMPYLOBACTER JEJUNI; CHICKEN; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD STORAGE; INOCULATION; NONHUMAN; QUANTITATIVE STUDY; WASTE MANAGEMENT; ANALYSIS; ANIMAL; DEVICES; DRUG EFFECTS; EVALUATION STUDY; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; MEAT; MICROBIAL VIABILITY; MICROBIOLOGY; PREVENTION AND CONTROL; PROCEDURES;

ANIMALS; CAMPYLOBACTER JEJUNI; CARBON DIOXIDE; CHICKENS; DECONTAMINATION; DISINFECTANTS; FOOD CONTAMINATION; FOOD PACKAGING; LACTIC ACID; MEAT; MICROBIAL VIABILITY; OXYGEN; SODIUM LACTATE;

CAMPYLOBACTER JEJUNI;

EID: 77953122125     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.03.034     Document Type: Article

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