The incidence of Campylobacter spp. on processed turkey from processing plants in the midwestern United States*
Open Access
- 1 August 2003
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Applied Microbiology
- Vol. 95 (2) , 234-241
- https://doi.org/10.1046/j.1365-2672.2003.01969.x
Abstract
Aim: The primary aim of this study was to determine the incidence of Campylobacter spp. on turkey, presented for processing at participating production plants located in the midwest region of the Uni...Keywords
This publication has 37 references indexed in Scilit:
- A survey on the incidence of Campylobacter spp. and the development of a surface adhesion polymerase chain reaction (SA-PCR) assay for the detection of Campylobacter jejuni in retail meat productsFood Microbiology, 2001
- Prediction of Residual Chlorine in a Poultry Crate Disinfection SystemTransactions of the ASAE, 1995
- A two‐year study of the distribution of ‘thermophilic’ campylobacters in human, environmental and food samples from the Reading area with particular reference to toxin production and heat‐stable serotypeJournal of Applied Bacteriology, 1989
- Factors affecting the survival of Campylobacter jejuni in relation to immersion scalding of poultryPublished by Wiley ,1987
- Campylobacter jejuni Infection on Poultry Farms and its Effect on Poultry Meat Contamination during SlaughteringJournal of Food Protection, 1986
- Prevalence of Campylobacter jejuni in Turkey Carcass Processing and Further Processing of Turkey ProductsJournal of Food Protection, 1986
- A survey of Campylobacter and other bacterial contaminants of pre-market chicken and retail poultry and meats, King County, Washington.American Journal of Public Health, 1986
- EPIDEMIOLOGY OF CAMPYLOBACTER JEJUNI INFECTIONSEpidemiologic Reviews, 1983
- Examination of Turkey Eggs, Poults and Brooder House Facilities for Campylobacter jejuniJournal of Food Protection, 1982
- Growth and Survival of Campylobacter fetus subsp. jejuni as a Function of Temperature and pHJournal of Food Protection, 1981