Survival of Campylobacter jejuni, Salmonella, and Listeria monocytogenes and Temperature Change in Low-Temperature–Longtime-Cooked Chicken Meat

Author:

Shimojima YukakoORCID,Shimojima Hazuki,Morita Yukio

Funder

The Ito Foundation

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference20 articles.

1. Draft genome sequence of Campylobacter jejuni CAM970 and C. coli CAM962, associated with a large outbreak of foodborne illness in Fukuoka, Japan, in 2016;Asakura;Genome Announc,2017

2. Sous vide cooking: a review. Int. J. Gastron;Baldwin;Food Sci,2012

3. Experimental Campylobacter jejuni infection in humans;Black;J. Infect. Dis,1988

4. Surveillance for foodborne disease outbreaks—United States, 2009–2015;Dewey-Mattia;Morb. Mortal. Wkly. Rep,2018

5. Epidemiological data summary and analysis;Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO).;Risk assessments of Salmonella in eggs and broiler chickens: interpretive summary. FAO/WHO, Rome.,2002

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