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


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

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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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