SURVIVAL OF CAMPYLOBACTER-JEJUNI INOCULATED IN FRESH AND FROZEN BEEF HAMBURGERS STORED UNDER VARIOUS TEMPERATURES AND ATMOSPHERES

Authors
GRIGORIADIS SG KOIDIS PA VARELTZIS KP BATZIOS CA
Citation
Sg. Grigoriadis et al., SURVIVAL OF CAMPYLOBACTER-JEJUNI INOCULATED IN FRESH AND FROZEN BEEF HAMBURGERS STORED UNDER VARIOUS TEMPERATURES AND ATMOSPHERES, Journal of food protection, 60(8), 1997, pp. 903-907
Citations number
33
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology
Journal title
Journal of food protection → ACNP
ISSN journal
0362028X
Volume
60
Issue
8
Year of publication
1997
Pages
903 - 907
Database
ISI
SICI code
0362-028X(1997)60:8<903:SOCIIF>2.0.ZU;2-U
Abstract
The viability of Campylobacter jejuni strains FRI-CF 401S and FRI-CF 2 5 inoculated in fresh and frozen beef hamburgers was investigated. Ham burgers were stored in the following conditions: 100% air at 4 degrees C for 15 days, 100% CO2, and 100% N-2 atmospheres at 4 degrees C for 60 days and -18 degrees C for 90 days. The data showed that 100% air w as the most toxic atmosphere to C, jejuni strains. The C. jejuni popul ations decreased significantly faster (P less than or equal to 0.05) i n the inoculated hamburgers in modified atmospheres than in those at - 18 degrees C. Fresh or frozen beef hamburgers contaminated by C. jejun i could always be a principal source of human campylobacteriosis.