Article
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY  (1996)

Isolation of thermotolerant species of Campylobacter from commercial chicken livers

Fernandez, H; Pison V.

Keywords: contamination, isolation, bacteria, animals, foods, food, liver, heat, bacterial, meat, tolerance, campylobacter, chicken, coli, article, bacterium, jejuni, freezing, frozen, chickens, count, (microorganisms), Gallus

Abstract

The qualitative and quantitative contamination levels of Campylobacter spp. in frozen commercial chicken livers were assessed. From the 126 samples studied, 117 (92.9%) were positive for Campylobacter spp. C. coli was isolated more frequently (78.6%) than C. jejuni (21.4%). The MPN method showed that Campylobacter contamination levels ranged from 10 to > 230 bacteria/100 ml of liquid exuded by livers.

Más información

Título de la Revista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volumen: 29
Número: 1
Editorial: Elsevier
Fecha de publicación: 1996
Página de inicio: 75
Página final: 80
URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-0343462285&partnerID=q2rCbXpz