Survival of Campylobacter jejuni Inoculated in Fresh and Frozen Beef Hamburgers stored under Various Temperatures and Atmospheres.

Grigoriadis, Spyros G; Koidis, Pavlos A; Vareltzis, Kyriakos P; Batzios, Christos A

Grigoriadis, Spyros G; Koidis, Pavlos A; Vareltzis, Kyriakos P; Batzios, Christos A.

Afiliación

Grigoriadis SG; National Agricultural Research Foundation, Center of Veterinary Sciences of Thessaloniki, Institute of Food Hygiene, Laboratory of Food Products, 54 627 Thessaloniki, Greece.
Koidis PA; Department of Food Hygiene and Technology.
Vareltzis KP; Department of Food Hygiene and Technology.
Batzios CA; Laboratory of Economics of Animal Production, Department of Animal Production, Ichthyology, Ecology, and Protection of the Environment, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54 006, Greece.

J Food Prot ; 60(8): 903-907, 1997 Aug.

Article en En | MEDLINE | ID: mdl-31207797

RESUMEN

The viability of Campylobacter jejuni strains FRI-CF 401S and FRI-CF 25 inoculated in fresh and frozen beef hamburgers was investigated. Hamburgers were stored in the following conditions: 100% air at 4°C for 15 days, 100% CO2, and 100% N2 atmospheres at 4°C for 60 days and -18°C for 90 days. The data showed that 100% air was the most toxic atmosphere to C. jejuni strains. The C. jejuni populations decreased significantly faster (P ≤ 0.05) in the inoculated hamburgers in modified atmospheres than in those at -18°C. Fresh or frozen beef hamburgers contaminated by C. jejuni could always be a principal source of human campylobacteriosis.

Palabras clave

frozen storage; hamburgers; modified atmospheres

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Prot Año: 1997 Tipo del documento: Article País de afiliación: Grecia Pais de publicación: Estados Unidos

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