Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere

International Journal of Food Microbiology

Volumn 141, Issue SUPPL., 2010, Pages

  Smigic, Nada ^a   Rajkovic, A ^a   Nielsen, Dennis Sandris ^b   Arneborg, Nils ^b   Siegumfeldt, Henrik ^b   Devlieghere, Frank ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Campylobacter jejuni; Chlorine dioxide; Intracellular pH; Lactic acid; Modified atmosphere

Indexed keywords

CARBON DIOXIDE; CHLORINE DIOXIDE; LACTIC ACID; NITROGEN; OXYGEN; WATER;

ARTICLE; BACTERIAL CELL; BACTERIAL SURVIVAL; CAMPYLOBACTER JEJUNI; CELL PH; CELL SUBPOPULATION; CELLULAR PARAMETERS; CONTROLLED ATMOSPHERE; CONTROLLED STUDY; FLUORESCENCE MICROSCOPY; FOOD CONTAMINATION; FOOD POISONING; FOOD PRESERVATION; FOOD STORAGE; INCUBATION TEMPERATURE; INOCULATION; INTRACELLULAR BACTERIUM; MICROBIAL ACTIVITY; NONHUMAN; STORAGE TEMPERATURE; WASTE MANAGEMENT;

AIR; CAMPYLOBACTER JEJUNI; CARBON DIOXIDE; CHLORINE COMPOUNDS; DECONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MICROBIAL VIABILITY; MICROSCOPY, FLUORESCENCE; OXIDES; OXYGEN; STRESS, PHYSIOLOGICAL; TEMPERATURE; WATER;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER JEJUNI;

EID: 77955844767     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.01.026     Document Type: Article

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