| The occurrence of Campylobacter jejuni in fresh food and survival under different conditions. | |
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MedLine Citation:
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PMID: 7310124 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Campylobacter jejuni was an almost regular finding in chickens and in minced meat from pigs and cattle sold in ordinary food stores. The bacteria survived on the food at 4 degrees C for one week and frozen at -20 degrees C for three months. None of the strains tested survived heat treatment at 60 degrees C for longer than 15 min. C. jejuni is apparently a frequent guest in most kitchens. Correct food handling and heat treatment to at least 60 degrees C for 15 min should be enough to prevent infection. |
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Authors:
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A Svedhem; B Kaijser; E Sjögren |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: The Journal of hygiene Volume: 87 ISSN: 0022-1724 ISO Abbreviation: J Hyg (Lond) Publication Date: 1981 Dec |
Date Detail:
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Created Date: 1982-02-25 Completed Date: 1982-02-25 Revised Date: 2010-09-10 |
Medline Journal Info:
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Nlm Unique ID: 0375374 Medline TA: J Hyg (Lond) Country: ENGLAND |
Other Details:
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Languages: eng Pagination: 421-5 Citation Subset: IM |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Animals Campylobacter / isolation & purification* Campylobacter fetus / isolation & purification*, physiology Cattle Chickens Food Handling Food Microbiology* Hot Temperature Meat Swine |
| Comments/Corrections | |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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