Document Detail

Persistence of Campylobacter jejuni on surfaces in a processing environment and on cutting boards.
MedLine Citation:
PMID:  15892736     Owner:  NLM     Status:  MEDLINE    
AIMS: The objectives of the study were to determine the spread and persistence of Campylobacter in a poultry processing plant and to provide a quantitative estimate of the survival of Campylobacter jejuni on the surface of a cutting board. METHODS AND RESULTS: Several contact surfaces in a poultry processing plant were sampled before the start of processing, after 30 min and after 120 min. Next, the survival of four C. jejuni strains was studied on a beech and polypropylene cutting board during 120 min. CONCLUSIONS: A rapid introduction and spread of Campylobacter in a well cleaned processing plant as well as a significant survival in time on the example of a cutting board is shown. SIGNIFICANCE AND IMPACT OF THE STUDY: The need to prevent cross-contamination in the food processing and preparation area and the importance of an integrated approach throughout the whole food chain to control transmission of Campylobacter is highlighted.
I Cools; M Uyttendaele; J Cerpentier; E D'Haese; H J Nelis; J Debevere
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Letters in applied microbiology     Volume:  40     ISSN:  0266-8254     ISO Abbreviation:  Lett. Appl. Microbiol.     Publication Date:  2005  
Date Detail:
Created Date:  2005-05-16     Completed Date:  2005-07-19     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8510094     Medline TA:  Lett Appl Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  418-23     Citation Subset:  IM    
Laboratory of Food Microbiology and Food Preservation, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Belgium.
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MeSH Terms
Campylobacter jejuni / growth & development*,  isolation & purification
Colony Count, Microbial
Environmental Microbiology
Equipment Contamination*
Food Handling*
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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