Campylobacter heat resistance - past, current status and future prospect for New Zealand and beyond
Author:
Affiliation:
1. Institute of Food, Nutrition and Human Health, Massey University, Riddet Road, Palmerston North 4474, New Zealand
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.1017/S0043933915000100
Reference96 articles.
1. Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni
2. Evaluation of food handling practice among New Zealanders and other developed countries as a main risk factor for campylobacteriosis rate
3. Campylobacteriosis in New Zealand: A new twist to the tale? Part one (the pathogen and the poultry plant)
4. Thermal Inactivation of Campylobacter jejuni in Broth
5. Stress Response of Campylobacter spp. and its Role in Food Processing
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1. Survival of Campylobacter jejuni in chicken at refrigeration and cooking temperatures;Pesquisa Agropecuária Brasileira;2021
2. Survival of Campylobacter in the Food Chain and the Environment;Current Clinical Microbiology Reports;2018-03-24
3. Campylobacter: An overview of cases, occurrence in food, contamination sources, and antimicrobial resistance in Brazil;Food Reviews International;2017-03-28
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