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National Agricultural Library
U.S. Department of Agriculture
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  4. Morphological Change and Stress Tolerance of Campylobacter Jejuni Below the Growth Temperature, with Relation to Chicken Processing

Morphological Change and Stress Tolerance of Campylobacter Jejuni Below the Growth Temperature, with Relation to Chicken Processing

Objective

To investigate the heat tolerance of C. jejuni strains isolated from different sources

More information

Progress: Thermal inactivation of C. jejuni at 52oC indicated that strains isolated from different sources vary in their heat tolerance. The level of inactivation was not increased by chilling the cells prior to heat exposure, as would be seen in other bacteria, such as Salmonella spp. or Escherichia coli. The Campylobacter jejuni strains tested were able to maintain cell numbers when held under chill conditions after heat damage.

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Start date
2001
End date
2006
Project number
2002030
Categories
Salmonella
Escherichia coli
Campylobacter
Commodities
Meat, Poultry, Game