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Reduction of Campylobacter jejuni on poultry by low-temperature treatment

, : Reduction of Campylobacter jejuni on poultry by low-temperature treatment. Journal of Food Protection 66(4): 652-655

Campylobacter jejuni is a leading cause of acute bacterial gastroenteritis in the United States, with epidemiologic studies identifying poultry as a leading vehicle in human infection. Studies were conducted to determine rates of C. jejuni inactivation on poultry exposed to different cooling and freezing temperatures. A mixture of 3 strains of C. jejuni originally isolated from poultry was inoculated onto chicken wings at ca. 107 CFU/g.


PMID: 12696690

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