Type
Report
Subjects
Food Safety, Food safety and suitability research, Campylobacter
The NZFSA Science Group contracted ESR to conduct experiments on the effect of freezing,
storage and thawing on survivability of Campylobacter jejuni under simulated domestic and
commercial conditions. The experiments used skin-on product as the scientific literature has
indicated that the impact of freezing, storage and thawing on Campylobacter on skin-off
product is likely to be less.
Published
Last updated