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- W2339002010 abstract "One of the major sources of human Campylobacter (C.) jejuni infections is the consumption of insufficiently heated chicken meat. C. jejuni and C. coli are the two most important Campylobacter species for human infections. Campylobacter spp. are very sensitive to different factors of food preservation, e.g. acidification, drying and salting. The behaviour of nine genotypically different C. jejuni strains in chicken meat juice supplemented with different concentrations of sodium chloride, curing salt and sodium nitrite was studied. The strains were inoculated at initial concentrations of 10 2 and 10 4 CFU/ml and incubated for 24 h at 42 °C. Whereas the strains multiplied in the chicken juice supplemented with 0% and 1% NaCl, the bacterial population was significantly reduced when 2% NaCl was added. Growth did not occur and the cell number gradually decreased in chicken meat juice containing 3% NaCl. Significant differences in the survival potential among the different strains were only visible in the extreme condition of 3% NaCl supplementation. There was no different behaviour of the strains under the influence of NaCl compared with the behaviour in meat juice containing curing salt. The addition of sodium nitrite did not alter the survival." @default.
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- W2339002010 date "2010-01-01" @default.
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- W2339002010 title "Influence of sodium chloride and sodium nitrite on the survival of C. jejuni in chicken meat juice model." @default.
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