144 related articles for article (PubMed ID: 22693971)
1. Survival of Campylobacter jejuni in chicken meat, chicken skin and chicken liver at low temperatures.
Kocic B; Ivic-Kolevska S; Miljkovic-Selimovic B; Milosevic Z
Bratisl Lek Listy; 2012; 113(6):354-6. PubMed ID: 22693971
[TBL] [Abstract][Full Text] [Related]
2. Survival of Campylobacter jejuni in chicken meat at frozen storage temperatures.
Ivić-Kolevska S; Miljković-Selimović B; Kocić B
Acta Microbiol Immunol Hung; 2012 Jun; 59(2):185-98. PubMed ID: 22750779
[TBL] [Abstract][Full Text] [Related]
3. An inactivation kinetics model for Campylobacter jejuni on chicken meat under low-temperature storage.
Huang J; Jiang F; Hu Y; Zhou X; Gu S; Jiao XA
Foodborne Pathog Dis; 2012 Jun; 9(6):513-6. PubMed ID: 22568749
[TBL] [Abstract][Full Text] [Related]
4. The evaluation of gamma irradiation and cold storage for the reduction of Campylobacter jejuni in chicken livers.
Gunther NW; Abdul-Wakeel A; Scullen OJ; Sommers C
Food Microbiol; 2019 Sep; 82():249-253. PubMed ID: 31027780
[TBL] [Abstract][Full Text] [Related]
5. Effect of refrigerated and frozen storage on the survival of Campylobacter jejuni in cooked chicken meat breast.
Eideh AM; Al-Qadiri HM
J Food Sci; 2011; 76(1):M17-21. PubMed ID: 21535688
[TBL] [Abstract][Full Text] [Related]
6. A modified Weibull model for describing the survival of Campylobacter jejuni in minced chicken meat.
González M; Skandamis PN; Hänninen ML
Int J Food Microbiol; 2009 Nov; 136(1):52-8. PubMed ID: 19833401
[TBL] [Abstract][Full Text] [Related]
7. Survival of Campylobacter jejuni on poultry skin and meat at varying temperatures.
Davis MA; Conner DE
Poult Sci; 2007 Apr; 86(4):765-7. PubMed ID: 17369551
[TBL] [Abstract][Full Text] [Related]
8. Effect of temperature on viability of Campylobacter jejuni and Campylobacter coli on raw chicken or pork skin.
Solow BT; Cloak OM; Fratamico PM
J Food Prot; 2003 Nov; 66(11):2023-31. PubMed ID: 14627278
[TBL] [Abstract][Full Text] [Related]
9. Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat.
Birk T; Grønlund AC; Christensen BB; Knøchel S; Lohse K; Rosenquist H
J Food Prot; 2010 Feb; 73(2):258-65. PubMed ID: 20132670
[TBL] [Abstract][Full Text] [Related]
10. Growth temperature of four Campylobacter jejuni strains influences their subsequent survival in food and water.
Duffy L; Dykes GA
Lett Appl Microbiol; 2006 Dec; 43(6):596-601. PubMed ID: 17083703
[TBL] [Abstract][Full Text] [Related]
11. Survival of cold-stressed Campylobacter jejuni on ground chicken and chicken skin during frozen storage.
Bhaduri S; Cottrell B
Appl Environ Microbiol; 2004 Dec; 70(12):7103-9. PubMed ID: 15574906
[TBL] [Abstract][Full Text] [Related]
12. Validation of an improved method for detection of Campylobacter jejuni in foods.
Odongo R; Reilly SS; Gilliland SE
J Food Sci; 2009 Jun; 74(5):M207-12. PubMed ID: 19646049
[TBL] [Abstract][Full Text] [Related]
13. Direct microscopic observation and viability determination of Campylobacter jejuni on chicken skin.
Chantarapanont W; Berrang M; Frank JF
J Food Prot; 2003 Dec; 66(12):2222-30. PubMed ID: 14672217
[TBL] [Abstract][Full Text] [Related]
14. A comparative study of two food model systems to test the survival of Campylobacter jejuni at -18 degrees C.
Birk T; Rosenquist H; Brøndsted L; Ingmer H; Bysted A; Christensen BB
J Food Prot; 2006 Nov; 69(11):2635-9. PubMed ID: 17133806
[TBL] [Abstract][Full Text] [Related]
15. Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts.
Park NY; Hong SH; Yoon KS
Poult Sci; 2014 Mar; 93(3):719-27. PubMed ID: 24604867
[TBL] [Abstract][Full Text] [Related]
16. Retail liver juices enhance the survivability of Campylobacter jejuni and Campylobacter coli at low temperatures.
Karki AB; Wells H; Fakhr MK
Sci Rep; 2019 Feb; 9(1):2733. PubMed ID: 30804407
[TBL] [Abstract][Full Text] [Related]
17. Effect of chicken meat environment on gene expression of Campylobacter jejuni and its relevance to survival in food.
Ligowska M; Cohn MT; Stabler RA; Wren BW; Brøndsted L
Int J Food Microbiol; 2011 Mar; 145 Suppl 1():S111-5. PubMed ID: 20858569
[TBL] [Abstract][Full Text] [Related]
18. Survival at refrigeration and freezing temperatures of Campylobacter coli and Campylobacter jejuni on chicken skin applied as axenic and mixed inoculums.
El-Shibiny A; Connerton P; Connerton I
Int J Food Microbiol; 2009 May; 131(2-3):197-202. PubMed ID: 19324444
[TBL] [Abstract][Full Text] [Related]
19. Effect of propionic acid on Campylobacter jejuni attached to chicken skin during refrigerated storage.
González-Fandos E; Maya N; Pérez-Arnedo I
Int Microbiol; 2015 Sep; 18(3):171-5. PubMed ID: 27036744
[TBL] [Abstract][Full Text] [Related]
20. Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture.
Melero B; Diez AM; Rajkovic A; Jaime I; Rovira J
Int J Food Microbiol; 2012 Aug; 158(2):107-12. PubMed ID: 22831819
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
