Poultry as a source of Campylobacter and related organisms
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2001.01358.x/fullpdf
Reference240 articles.
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2. 2 ACMSF (Advisory Committee for the Microbiological Safety of Food) (1993 ) 'Interim Report on Campylobacter'London, HMSO.
3. 3 G.R. Acuff, C. Vanderzant, F.A. Gardner, and F.A. Golan (1982 ) Examination of turkey eggs, poults and brooder house facilities forCampylobacter jejuni. Journal of Food Protection45,1279 -1281 .
4. 4 G.R. Acuff, C. Vanderzant, M.O. Hanna, J.G. Ehlers, F.A. Golan, and F.A. Gardner (1986 ) Prevalence ofCampylobacter jejuniin turkey carcass processing and further processing of turkey products . Journal of Food Protection49,712 -717 .
5. 5 G.K. Adak, J.M. Cowden, S. Nicolas, and H.S. Evans (1995 ) The Public Health Laboratory Service national case-control study of primary indigenous sporadic cases ofCampylobacterinfection . Epidemiology and Infection115,15 -22 .
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