Campylobacter contamination and the relative risk of illness from organic broiler meat in comparison with conventional broiler meat

International Journal of Food Microbiology

Volumn 162, Issue 3, 2013, Pages 226-230

  Rosenquist, Hanne ^a   Boysen, Louise ^a   Krogh, Anne Louise ^a   Jensen, Annette Nygaard ^a   Nauta, Maarten ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Campylobacteriosis; Carcass; Control measures; Poultry; QMRA

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIUM CONTAMINATION; BACTERIUM ISOLATION; BROILER; CAMPYLOBACTER JEJUNI; CARCASS; CHICKEN MEAT; COLD TOLERANCE; COLONY FORMING UNIT; CONTROLLED STUDY; HERD; INFECTION RISK; NONHUMAN; ORGANIC FOOD; RISK ASSESSMENT; SEASONAL VARIATION; SKIN; SUMMER;

EID: 84874533304     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.01.022     Document Type: Article

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