The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted with Campylobacter jejuni, Salmonella, and Escherichia coli. Whole chicken breast fillets were inoculated with the pathogens, stored overnight (4°C), and subsequently cooked. The surface temperature reached 70°C within 30¿sec and 85°C within one minute. Extremely high decimal reduction times of 1.90, 1.97, and 2.20¿min were obtained for C. jejuni, E. coli, and S. typhimurium, respectively. Chicken meat and refrigerated storage before cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level ...
Temperature and time are two critical parameters in sous vide cooking which directly affect eating ...
International audienceCampylobacteriosis is the most frequently reported zoonotic infectious disease...
Aim: To determine if Campylobacter jejuni grown at 37 and 42 degrees C have different abilities to s...
The aim of this research was to determine the decimal reduction times of bacteria present on chicken...
License, which permits unrestricted use, distribution, and reproduction in any medium, provided the ...
In previous work, extreme survival of various bacterial species during cooking was reported when att...
New Zealand has a higher reported incidence rate of campylobacteriosis than other developed countrie...
Purpose ¿ The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption ...
The aim of this research was to investigate the potential relationship, if any, between the acquisit...
Antimicrobial-resistance in Gram-positive bacteria is reported with increasing frequency in strains ...
Campylobacter jejuni is the most common thermophilic Campylobacter associated with human enteritis i...
The aim of this study was to determine the survival of Campylobacter jejuni in chicken meat samples ...
Raw poultry carcasses are often contaminated with pathogens, including Salmonella spp., Campylobacte...
Copyright © International Association for Food Protection. Thermophilic Campylobacter and Salmonella...
Campylobacteriosis is the most common zoonosis in many countries. It is usually transmitted to huma...
Temperature and time are two critical parameters in sous vide cooking which directly affect eating ...
International audienceCampylobacteriosis is the most frequently reported zoonotic infectious disease...
Aim: To determine if Campylobacter jejuni grown at 37 and 42 degrees C have different abilities to s...
The aim of this research was to determine the decimal reduction times of bacteria present on chicken...
License, which permits unrestricted use, distribution, and reproduction in any medium, provided the ...
In previous work, extreme survival of various bacterial species during cooking was reported when att...
New Zealand has a higher reported incidence rate of campylobacteriosis than other developed countrie...
Purpose ¿ The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption ...
The aim of this research was to investigate the potential relationship, if any, between the acquisit...
Antimicrobial-resistance in Gram-positive bacteria is reported with increasing frequency in strains ...
Campylobacter jejuni is the most common thermophilic Campylobacter associated with human enteritis i...
The aim of this study was to determine the survival of Campylobacter jejuni in chicken meat samples ...
Raw poultry carcasses are often contaminated with pathogens, including Salmonella spp., Campylobacte...
Copyright © International Association for Food Protection. Thermophilic Campylobacter and Salmonella...
Campylobacteriosis is the most common zoonosis in many countries. It is usually transmitted to huma...
Temperature and time are two critical parameters in sous vide cooking which directly affect eating ...
International audienceCampylobacteriosis is the most frequently reported zoonotic infectious disease...
Aim: To determine if Campylobacter jejuni grown at 37 and 42 degrees C have different abilities to s...