Survival of Campylobacter fetus subsp. jejuni in Cheddar and Cottage Cheese
- 1 September 1982
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 45 (11) , 1018-1021
- https://doi.org/10.4315/0362-028x-45.11.1018
Abstract
Campylobacter fetus subsp. jejuni inoculated into Cheddar cheese milk at concentrations ranging from 102–106 cells per ml was not detectable in the curd after 30–60 d of curing. When milk for cottage cheese manufacture was inoculated with 105–106 cells of C. fetus subsp. jejuni, the organism was not detectable in the whey or curd after cooking for 30 min at 55°C.This publication has 4 references indexed in Scilit:
- Examination of Poultry Giblets, Raw Milk and Meat for Campylobacter fetus subsp. jejuniJournal of Food Protection, 1982
- Effect of Temperature and pH on the Survival of Campylobacter fetusJournal of Food Protection, 1982
- Growth and Survival of Campylobacter fetus subsp. jejuni as a Function of Temperature and pHJournal of Food Protection, 1981
- Campylobacter fetus infection in human subjects: Association with raw milkThe American Journal of Medicine, 1979