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


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


Figures and Tables

Sorry, we couldn't extract any figures or tables for this paper.