Campylobacter Contamination of Torisashi (Chicken-Sashimi) and Chicken Meat for Cooking Retailed in Kagoshima
Author:
Affiliation:
1. Kagoshima University Graduate of Agriculture
2. Kagoshima University Joint Faculty of Veterinary Medicine
3. National Institute of Health Sciences
Publisher
Japanese Society of Food Microbiology
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jsfm/36/4/36_165/_pdf
Reference30 articles.
1. 1） Alter, T., Gaull, F., Froeb, A., Fehlhaber, K.: Distribution of Campylobacter jejuni strains at different stages of a turkey slaughter line. Food Microbiol., 22, 345–351 (2005).
2. 2） Bhaduri, S., Cottrell, B.: Survival of cold-stressed Campylobacter jejuni on ground chicken and chicken skin during frozen storage. Appl Environ. Microbiol., 70, 7103–7109 (2004).
3. 3） Black, R. E., Levine, M. M., Clements, M. L., Hughes, T. P., Blaser, M. J.: Experimental Campylobacter jejuni infection in humans. J. Infect. Dis., 157, 472–479 (1988).
4. 4） Blaser, M. J., Smith, P. F., Wang, W. L., Hoff, J. C.: Inactivation of Campylobacter jejuni by chlorine and monochloramine. Appl. Environ. Microbiol., 51, 307–311 (1986).
5. 5） Chintoan-Uta, C., Cassady-Cain, R. L., Al-Haideri, H., Watson, E., Kelly, D. J., Smith, D. G., Sparks, N. H., Kaiser, P., Stevens, M. P.: Superoxide dismutase SodB is a protective antigen against Campylobacter jejuni colonisation in chickens. Vaccine, 33, 6206–6211 (2015).
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