The effects of high-pressure treatments on Campylobacter jejuni in ground poultry products containing polyphosphate additives.


Marinades containing polyphosphates have been previously implicated in the enhanced survival of Campylobacter spp. in poultry product exudates. The enhanced Campylobacter survival has been attributed primarily to the ability of some polyphosphates to change the pH of the exudate to one more amenable to Campylobacter. In this study a ground poultry product… (More)
DOI: 10.3382/ps/pev199