vetmed

PAPER SELECTED

Technological Effects on the Survival of Campylobacter-Jejuni in Foods of Animal Origin

TOMANCOVA I, STEINHAUSER L, MATYAS Z
Veterinarni Medicina 36, 1991, 373-380

The effects of some technologies (cooling, freezing, salting, packaging, fermentation, cold smoking, heat treatment) on the survival of Campylobacter jejuni were investigated. The different technological procedures can be considered as barriers influencing to a certain degree the survival of C. jejuni. The low value a(w) on the surface of chilled meat and oxygen presence reduce the occurrence of C. jejuni, but the low storage temperature prolongs the survival of C. jejuni to two days. In chilled poultry the high relative water content is combined with the low temperature and C. jejuni is able to survive even for five days. In the freezing process the low temperature has only partial effects on C. jejuni devitalization


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