Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products

The objective of this study was to investigate survival kinetics of Campylobacter jejuni on various processed meat products (dry-cured ham, round ham with/without sodium nitrite, garlic seasoned ham with/without sodium nitrite, and sausage without sodium nitrite). Additionally, a semi-quantitative r...

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Detalles Bibliográficos
Autores principales: Hong, Soo Hyeon, Kim, Han Sol, Yoon, Ki Sun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4924037/
https://www.ncbi.nlm.nih.gov/pubmed/27294947
http://dx.doi.org/10.3390/ijerph13060580

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4924037/
https://www.ncbi.nlm.nih.gov/pubmed/27294947
http://dx.doi.org/10.3390/ijerph13060580

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