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Growth and survival characteristics of Campylobacter jejuni in liquid egg.
Growth and survival of four Campylobacter jejuni strains in yolk, in liquid whole egg and in white during aerobic storage at 37, 20 and 4 degrees C was followed. In 48 h at 37 degrees C the cell counts of C. jejuni increased by about 3 log10 units in yolk and 1.60-3.35(10) log units in liquid whole...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Cambridge University Press
1984
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2129362/ https://ncbi.nlm.nih.gov/pubmed/6537959 |
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