Injured Cells of Campylobacter in Livestock Products
Author:
Affiliation:
1. National Institute of Animal Health, National Agriculture and Food Research Organization
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/65/5/65_270/_pdf
Reference7 articles.
1. 3) Suzuki, H. and Yamamoto, S. (2009). Campylobacter contamination in retail poultry meats and by-products in the world : a literature survey. J. Vet. Med. Sci., 71, 255-261.
2. 5) Jacobs, B.C., Rothbarth, P.H., van der Meché, F.G.A., Herbrink, P., Schmitz, P.I.M., de Klerk, M.A., and van Doorn, P.A. (1998). The spectrum of antecedent infections in Guillain-Barré syndrome : a case-control study. Neurology, 51, 1110-1115.
3. 6) Hoffmann, S., Batz, M.B., and Morris, J.G., Jr. (2012). Annual cost of illness and quality-adjusted life year losses in the United States due to 14 foodborne pathogens. J. Food Prot., 75, 1292-1302.
4. 14) Hald, B., Knudsen, K., Lind, P., and Madsen, M. (2001). Study of the infectivity of saline-stored Campylobacter jejuni for day-old chicks. Appl. Environ. Microbiol., 67, 2388-2392.
5. 15) Baffone, W., Casaroli, A., Citterio, B., Pierfelici, L., Campana, R., Vittoria, E., Guaglianone, E., and Donelli, G. (2006). Campylobacter jejuni loss of culturability in aqueous microcosms and ability to resuscitate in a mouse model. Int. J. Food Microbiol., 107, 83-91.
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