Quantitative Effect of Refrigerated Storage Time on the Enumeration of Campylobacter, Listeria, and Salmonella on Artificially Inoculated Raw Chicken Meat

Active monitoring of pathogens on retail foods has been recommended and implemented in a number of developed countries. Because only a portion of retail food is contaminated with pathogens, a cost-effective and informative surveillance program at the retail level often involves a two-stage approach...

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Veröffentlicht in:	Journal of food protection 2007-03, Vol.70 (3), p.739-743
Hauptverfasser:	Pintar, K, Cook, A, Pollari, F, Ravel, A, Lee, S, Odumeru, J.A
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals bacterial contamination Biological and medical sciences Campylobacter Campylobacter jejuni Campylobacter jejuni - growth & development chicken meat Chickens Colony Count, Microbial Consumer Product Safety cost effectiveness food contamination Food Contamination - analysis Food Handling - methods Food industries Food Microbiology food pathogens food preservation Food Preservation - methods food storage Fundamental and applied biological sciences. Psychology Humans inoculum density Listeria Listeria monocytogenes Listeria monocytogenes - growth & development Meat - microbiology Meat and meat product industries pathogen survival plate count process monitoring processing stages quality control raw meat refrigeration Salmonella Salmonella typhimurium Salmonella typhimurium - growth & development storage time Temperature Time Factors viability
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