Transfer of Campylobacter jejuni from raw to cooked chicken via wood and plastic cutting boards

Letters in Applied Microbiology

Volumn 52, Issue 6, 2011, Pages 581-588

  Tang, J Y H ^a   Nishibuchi, M ^b   Nakaguchi, Y ^b   Ghazali, F M ^c   Saleha, A A ^c   Son, R ^c  

^a UNIVERSITI SULTAN ZAINAL ABIDIN   (Malaysia)

^b KYOTO UNIVERSITY   (Japan)

^c UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Campylobacter jejuni; Cooked chicken; Cross contamination; Cutting boards

Indexed keywords

ANIMALS; BACTERIA; CONTAMINATION;

CAMPYLOBACTER JEJUNI; CHICKEN BREAST FILLET; COOKED CHICKENS; CROSS CONTAMINATION; CUTTING BOARD; HIGHEST TEMPERATURE; MATERIAL CHANGE; MOST PROBABLE NUMBER; PCR METHOD; RUBBERWOOD;

POLYMERASE CHAIN REACTION;

PLASTIC; POLYETHYLENE;

BACTERIUM; EXPERIMENTAL STUDY; HIGH TEMPERATURE; SKIN; TEMPERATURE EFFECT;

ARTICLE; BACTERIUM DETECTION; CAMPYLOBACTER JEJUNI; CHICKEN; COOKED FOOD; FOOD CONTAMINATION; MOST PROBABLE NUMBER; NONHUMAN; POLYMERASE CHAIN REACTION; RAW FOOD; ROOM TEMPERATURE; SCALPEL; WOOD;

CAMPYLOBACTER JEJUNI;

EID: 79955944632     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2011.03039.x     Document Type: Article

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