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Retail liver juices enhance the survivability of Campylobacter jejuni and Campylobacter coli at low temperatures
The high prevalence of Campylobacter spp. in retail liver products was previously reported and has been linked to several outbreaks of campylobacteriosis. The main objective of this study was to investigate the influence of retail liver juices on the survivability of several strains of C. jejuni and...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6389972/ https://www.ncbi.nlm.nih.gov/pubmed/30804407 http://dx.doi.org/10.1038/s41598-018-35820-7 |