Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea

This study evaluated Campylobacter jejuni risk in ground meat products. The C. jejuni prevalence in ground meat products was investigated. To develop the predictive model, survival data of C. jejuni were collected at 4°C–30°C during storage, and the data were fitted using the Weibull model. In addit...

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Detalhes bibliográficos
Publicado no:Food Sci Anim Resour
Main Authors: Lee, Jeeyeon, Lee, Heeyoung, Lee, Soomin, Kim, Sejeong, Ha, Jimyeong, Choi, Yukyung, Oh, Hyemin, Kim, Yujin, Lee, Yewon, Yoon, Ki-Sun, Seo, Kunho, Yoon, Yohan
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2019
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6728815/
https://ncbi.nlm.nih.gov/pubmed/31508587
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e39
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