Effect of temperature and contact time on campylobacter jejuni attachment to, and probability of detachment from, stainless steel

Journal of Food Protection

Volumn 73, Issue 5, 2010, Pages 832-838

  Nguyen, Vu Tuan ^a,b   Turner, Mark S ^b   Dykes, Gary A ^a,c  

^a CSIRO   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c MONASH UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; CAMPYLOBACTER JEJUNI;

STAINLESS STEEL;

ARTICLE; BACTERIAL COUNT; BACTERIUM ADHERENCE; CAMPYLOBACTER JEJUNI; EQUIPMENT; FOOD CONTAMINATION; FOOD CONTROL; FOOD INDUSTRY; INSTRUMENTATION; PHYSIOLOGY; TEMPERATURE; TIME;

BACTERIAL ADHESION; CAMPYLOBACTER JEJUNI; COLONY COUNT, MICROBIAL; EQUIPMENT CONTAMINATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; STAINLESS STEEL; TEMPERATURE; TIME FACTORS;

EID: 77954054262     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.5.832     Document Type: Article

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