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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Food Sci Anim Resour
Prif Awduron: 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
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Korean Society for Food Science of Animal Resources 2019
Pynciau:
Article
Mynediad Ar-lein: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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