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186642

SURVIVAL AND GROWTH OF CAMPYLOBACTER JEJUNI IN MEAT

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Last updated: 28 Dec 2024

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Abstract

Experiments were carried out to assess the ability of C. jejuni to survive in fresh meat during storage at different holding temperature. Fresh meat were exp < /strong>erimentally inoculated by C. jejuni strain after cutting aseptically into cubes (2.2x2.2x2.2 cm) each weighing app < /strong>roximately 10g. and then wrap < /strong>p < /strong>ed in aluminum foil. The samples were stored at different holding temperatures: 20-25 C for 72 h; 4 C for 14 days and -20 C for 6 weeks respectively. Decrease in C. jejuni counts occurred. Thermal inactivation occurred when the samples were heated at 50 C, 55 C, 60 C and 70 C. Public health importance of the obtained results were discussed.

DOI

10.21608/avmj.1992.186642

Authors

First Name

R.S.

Last Name

REFAIE

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First Name

BAHY EL-GAMAL

Last Name

GALAL

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Volume

28.1

Article Issue

55

Related Issue

26915

Issue Date

1992-10-01

Receive Date

1992-07-12

Publish Date

1992-10-01

Page Start

174

Page End

179

Print ISSN

1012-5973

Online ISSN

2314-5226

Article File

AVMJ_Volume 28.1_Issue 55_Pages 174-179.pdf

PDF . 2.0MB

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https://avmj.journals.ekb.eg/article_186642.html

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https://avmj.journals.ekb.eg/service?article_code=186642

Order

15

Type

Research article

Type Code

1,840

Publication Type

Journal

Publication Title

Assiut Veterinary Medical Journal

Publication Link

https://avmj.journals.ekb.eg/

MainTitle

SURVIVAL AND GROWTH OF CAMPYLOBACTER JEJUNI IN MEAT

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Article

Created At

23 Jan 2023