Document Detail


The occurrence of Campylobacter jejuni in fresh food and survival under different conditions.
MedLine Citation:
PMID:  7310124     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
A Svedhem; B Kaijser; E Sjögren
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  The Journal of hygiene     Volume:  87     ISSN:  0022-1724     ISO Abbreviation:  J Hyg (Lond)     Publication Date:  1981 Dec 
Date Detail:
Created Date:  1982-02-25     Completed Date:  1982-02-25     Revised Date:  2010-09-10    
Medline Journal Info:
Nlm Unique ID:  0375374     Medline TA:  J Hyg (Lond)     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  421-5     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Animals
Campylobacter / isolation & purification*
Campylobacter fetus / isolation & purification*,  physiology
Cattle
Chickens
Food Handling
Food Microbiology*
Hot Temperature
Meat
Swine
Comments/Corrections

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