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Survival and growth of Campylobacter fetus subsp. jejuni on meat and in cooked foods.

Twelve strains of Campylobacter fetus subsp. jejuni isolated from humans and animals grew at temperatures ranging from 34 to 45 degrees C and pH minima between 5.7 and 5.9. Only one strain grew at pH 5.8 with lactic acid present at a concentration similar to that in meat. All strains had decimal red...

詳細記述

保存先:
書誌詳細
出版年:Appl Environ Microbiol
主要な著者: Gill, C O, Harris, L M
フォーマット: Artigo
言語:Inglês
出版事項: American Society for Microbiology (ASM) 1982
主題:
オンライン・アクセス:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC242004/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/7125649/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.44.2.259-263.1982
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