Type
Report
Subjects
Food Safety, Food safety and suitability research, Campylobacter
Related
This project was initiated to quantify the reduction of two Campylobacter jejuni strains,
STu48 and ST474, following commercial freezing (-30°C), commercial frozen storage (-
21°C) for two weeks and domestic storage (-18°C) for a further eight weeks. Significant but
variable reductions in C. jejuni numbers were observed over time for both strains, with
reductions most rapid during the 14 days of commercial frozen storage.
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