Survival of Campylobacter jejuni Inoculated in Fresh and Frozen Beef Hamburgers stored under Various Temperatures and Atmospheres
Abstract:The viability of Campylobacter jejuni strains FRI-CF 40lS and FRI-CF 25 inoculated in fresh and frozen beef hamburgers was investigated. Hamburgers were stored in the following conditions: 100% air at 4°C for 15 days, 100% CO2 and 100% N2 atmospheres at 4°C for 60 days and −18°C for 90 days. The data showed that 100% air was the most toxic atmosphere to C. jejuni strains. The C. jejuni populations decreased significantly faster (P ≤ 0.05) in the inoculated hamburgers in modified atmospheres than in those at −18°C. Fresh or frozen beef hamburgers contaminated by C. jejuni could always be a principal source of human campylobacteriosis.
Document Type: Research Article
Affiliations: 1: National Agricultural Research Foundation, Center of Veterinary Sciences of Thessaloniki, Institute of Food Hygiene, Laboratory of Food Products, 54 627 Thessaloniki, Greece 2: Department of Food Hygiene and Technology, Ichthyology, Ecology, and Protection of the Environment, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54 006, Greece 3: Laboratory of Economics of Animal Production, Department of Animal Production, Ichthyology, Ecology, and Protection of the Environment, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54 006, Greece
Publication date: August 1, 1997
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