Experiments were carried out to assess the ability of C. jejuni to survive in fresh meat during storage at different holding temperature. Fresh meat were exp < /strong>erimentally inoculated by C. jejuni strain after cutting aseptically into cubes (2.2x2.2x2.2 cm) each weighing app < /strong>roximately 10g. and then wrap < /strong>p < /strong>ed in aluminum foil. The samples were stored at different holding temperatures: 20-25 C for 72 h; 4 C for 14 days and -20 C for 6 weeks respectively. Decrease in C. jejuni counts occurred. Thermal inactivation occurred when the samples were heated at 50 C, 55 C, 60 C and 70 C. Public health importance of the obtained results were discussed.
REFAIE, R., & GALAL, B. E. (1992). SURVIVAL AND GROWTH OF CAMPYLOBACTER JEJUNI IN MEAT. Assiut Veterinary Medical Journal, 28.1(55), 174-179. doi: 10.21608/avmj.1992.186642
MLA
R.S. REFAIE; BAHY EL-GAMAL GALAL. "SURVIVAL AND GROWTH OF CAMPYLOBACTER JEJUNI IN MEAT", Assiut Veterinary Medical Journal, 28.1, 55, 1992, 174-179. doi: 10.21608/avmj.1992.186642
HARVARD
REFAIE, R., GALAL, B. E. (1992). 'SURVIVAL AND GROWTH OF CAMPYLOBACTER JEJUNI IN MEAT', Assiut Veterinary Medical Journal, 28.1(55), pp. 174-179. doi: 10.21608/avmj.1992.186642
VANCOUVER
REFAIE, R., GALAL, B. E. SURVIVAL AND GROWTH OF CAMPYLOBACTER JEJUNI IN MEAT. Assiut Veterinary Medical Journal, 1992; 28.1(55): 174-179. doi: 10.21608/avmj.1992.186642
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