The occurrence ofCampylobacter jejuniin fresh food and survival under different conditions

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Abstract
Summary: Campylobacter jejuniwas an almost regular finding in chickens and in minced meat from pigs and cattle sold in ordinary food stores. The bacteria survived on the food at 4 °C for one week and frozen at – 20 °C for three months. None of the stains tested survived heat treatment at 60 °C for longer than 15 min.C. jejuniis apparently a frequent guest in most kitchens. Correct food handling and heat treatment to at least 60 °C for 15 min should be enough to prevent infection.