The effects of high-pressure treatments on Campylobacter jejuni in ground poultry products containing polyphosphate additives

Author:

Gunther Nereus W.,Sites Joseph,Sommers Christopher

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference35 articles.

1. Impacts of treatment parameters on the inactivation of Campylobacter jejuni by high pressure: a statistical study of main effects and interactions;Bieche;Lett. Appl. Microbiol.,2009

2. Health risks and consequences of Salmonella and Campylobacter jejuni in raw poultry;Bryan;J. Food Prot.,1995

3. Effect of high pressure on physicochemical properties of meat;Buckow;Crit. Rev. Food Sci. Nutr.,2013

4. Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly through food-10 States, United States, 2005;Centers for Disease Control and Prevention (CDC);MMWR Morb. Mortal. Wkly. Rep.,2006

5. Centers for Disease Control and Prevention (CDC) Food Safety Progress Report for 2012: Preliminary Foodnet Data 2013 Accessed Sept. 2013 http://www.cdc.gov/foodnet/data/trends/trends-2012-progress.html

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