Affiliation:
1. School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, South Australia, Australia
Abstract
Campylobacter
is the most common cause of bacterial gastrointestinal disease, and consumption of contaminated poultry is frequently identified as the source of bacteria. The survivability and virulence potential of sublethally injured
Campylobacter
following exposure to chemicals which are commonly used to eliminate
Campylobacter
during the poultry meat processing are of concern to the food industry, government health officials, and consumers.
Publisher
American Society for Microbiology
Subject
Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology