Survival of Campylobacter jejuni on beef and pork under vacuum packaged and retail storage conditions: Examination of the role of natural meat microflora on C. jejuni survival

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 1003-1010

  Balamurugan, Sampathkumar ^a   Nattress, Frances M ^a   Baker, Lynda P ^a   Dilts, Bryan D ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Campylobacter jejuni; Natural meat microflora; Retail display; Survival; Vacuum packaging

Indexed keywords

ANIMAL; ARTICLE; CAMPYLOBACTER JEJUNI; CATTLE; EVALUATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; SWINE;

ANIMALS; CAMPYLOBACTER JEJUNI; CATTLE; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; MEAT; MICROBIAL VIABILITY; SWINE;

CAMPYLOBACTER JEJUNI;

EID: 79955827658     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.01.012     Document Type: Article

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