Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea

This study evaluated Campylobacter jejuni risk in ground meat products. The C. jejuni prevalence in ground meat products was investigated. To develop the predictive model, survival data of C. jejuni were collected at 4°C–30°C during storage, and the data were fitted using the Weibull model. In addit...

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Detalles Bibliográficos
Autores principales: Lee, Jeeyeon, Lee, Heeyoung, Lee, Soomin, Kim, Sejeong, Ha, Jimyeong, Choi, Yukyung, Oh, Hyemin, Kim, Yujin, Lee, Yewon, Yoon, Ki-Sun, Seo, Kunho, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728815/
https://www.ncbi.nlm.nih.gov/pubmed/31508587
http://dx.doi.org/10.5851/kosfa.2019.e39

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728815/
https://www.ncbi.nlm.nih.gov/pubmed/31508587
http://dx.doi.org/10.5851/kosfa.2019.e39

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