Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages

Author:

Alter Thomas,Bori Anouchka,Hamedi Ahmad,Ellerbroek Lüppo,Fehlhaber Karsten

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference52 articles.

1. Comparative analysis of the prevalence of Campylobacter spp. in retail turkey and chicken meat;Alter;Archiv Lebensmittelhyg,2004

2. Anonymous, 1996. Microorganisms in Foods: Characteristics of Microbial Pathogens. International Commission on Microbiological Specifications for Foods. Blackie Academic & Professionals, London, pp. 45–65.

3. Beck, M.M., 2004. ZMP Marktforschung, GfK-Haushaltspanel: Auswertung der Jahresergebnisse. Bonn, ZMP Zentrale Markt- und Preisberichtstelle für Erzeugnisse der Land-, Forst- und Ernährungswirtschaft GmbH.

4. Broiler carcass contamination with Campylobacter from feces during defeathering;Berrang;J. Food Prot.,2001

5. Presence and level of Campylobacter, coliforms, Escherichia coli and total aerobic bacteria recovered from broiler parts with and without skin;Berrang;J. Food Prot.,2001

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