Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat.

Abstract

Campylobacter jejuni inactivation by high pressure processing (HPP) in poultry meat (chicken breast) was investigated. The pressure was created by high hydrostatic pressure piston-cylinder food processor. Contaminated with C. jejuni (108 CFU g-1) samples of ground poultry meat were hermetically sealed in a polyamide-polyethylene bags and exposed to HPP for… (More)
DOI: 10.1515/pjvs-2015-0034

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