Survival of campylobacter jejuni and campylobacter coli on retail broiler meat stored at-20, 4, or 12°C and development of weibull models for survival

Journal of Food Protection

Volumn 73, Issue 8, 2010, Pages 1438-1446

  Oyarzabal, Omar A ^a   Oscar, Thomas P ^b   Speegle, Leslie ^c   Nyati, Hilda ^d  

^a ALABAMA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MARYLAND EASTERN SHORE   (United States)

^c AUBURN UNIVERSITY   (United States)

^d NATIONAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Zimbabwe)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYSIS; ANIMAL; BACTERIAL COUNT; BIOLOGICAL MODEL; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; FOOD CONTAMINATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; KINETICS; MEAT; MICROBIAL VIABILITY; MICROBIOLOGY; PREVENTION AND CONTROL; PROCEDURES; PRODUCT SAFETY; TEMPERATURE;

ANIMALS; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD PRESERVATION; HUMANS; KINETICS; MEAT; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; TEMPERATURE;

EID: 77955978472     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.8.1438     Document Type: Article

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