Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products
The objective of this study was to investigate survival kinetics of Campylobacter jejuni on various processed meat products (dry-cured ham, round ham with/without sodium nitrite, garlic seasoned ham with/without sodium nitrite, and sausage without sodium nitrite). Additionally, a semi-quantitative r...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2016-06-01
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| Series: | International Journal of Environmental Research and Public Health |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1660-4601/13/6/580 |