SURVIVAL AND GROWTH OF CAMPYLOBACTER JEJUNI IN MEAT | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 15, Volume 28.1, Issue 55, October 1992, Page 174-179 PDF (1.91 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1992.186642 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| R.S. REFAIE; BAHY EL-GAMAL GALAL | ||||
| 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. | ||||
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