Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
- Author
- Andreja Rajkovic (UGent) , Nikola Tomic, Nada Smigic (UGent) , Mieke Uyttendaele (UGent) , Peter Ragaert (UGent) and Frank Devlieghere (UGent)
- Organization
- Keywords
- POULTRY, ACID, CONTAMINATION, CARCASSES, HOT-WATER, Campylobacter jejuni, Buffered lactic acid, Sodium lactate, Decontamination, High-oxygen, MAP, QUANTITATIVE RISK-ASSESSMENT, ESCHERICHIA-COLI, LISTERIA-MONOCYTOGENES, BROILER MEAT, SHELF-LIFE
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-1019703
- MLA
- Rajkovic, Andreja, et al. “Survival of Campylobacter Jejuni on Raw Chicken Legs Packed in High-Oxygen or High-Carbon Dioxide Atmosphere after the Decontamination with Lactic Acid/Sodium Lactate Buffer.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 140, no. 2–3, 2010, pp. 201–06, doi:10.1016/j.ijfoodmicro.2010.03.034.
- APA
- Rajkovic, A., Tomic, N., Smigic, N., Uyttendaele, M., Ragaert, P., & Devlieghere, F. (2010). Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 140(2–3), 201–206. https://doi.org/10.1016/j.ijfoodmicro.2010.03.034
- Chicago author-date
- Rajkovic, Andreja, Nikola Tomic, Nada Smigic, Mieke Uyttendaele, Peter Ragaert, and Frank Devlieghere. 2010. “Survival of Campylobacter Jejuni on Raw Chicken Legs Packed in High-Oxygen or High-Carbon Dioxide Atmosphere after the Decontamination with Lactic Acid/Sodium Lactate Buffer.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 140 (2–3): 201–6. https://doi.org/10.1016/j.ijfoodmicro.2010.03.034.
- Chicago author-date (all authors)
- Rajkovic, Andreja, Nikola Tomic, Nada Smigic, Mieke Uyttendaele, Peter Ragaert, and Frank Devlieghere. 2010. “Survival of Campylobacter Jejuni on Raw Chicken Legs Packed in High-Oxygen or High-Carbon Dioxide Atmosphere after the Decontamination with Lactic Acid/Sodium Lactate Buffer.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 140 (2–3): 201–206. doi:10.1016/j.ijfoodmicro.2010.03.034.
- Vancouver
- 1.Rajkovic A, Tomic N, Smigic N, Uyttendaele M, Ragaert P, Devlieghere F. Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2010;140(2–3):201–6.
- IEEE
- [1]A. Rajkovic, N. Tomic, N. Smigic, M. Uyttendaele, P. Ragaert, and F. Devlieghere, “Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 140, no. 2–3, pp. 201–206, 2010.
@article{1019703,
author = {{Rajkovic, Andreja and Tomic, Nikola and Smigic, Nada and Uyttendaele, Mieke and Ragaert, Peter and Devlieghere, Frank}},
issn = {{0168-1605}},
journal = {{INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}},
keywords = {{POULTRY,ACID,CONTAMINATION,CARCASSES,HOT-WATER,Campylobacter jejuni,Buffered lactic acid,Sodium lactate,Decontamination,High-oxygen,MAP,QUANTITATIVE RISK-ASSESSMENT,ESCHERICHIA-COLI,LISTERIA-MONOCYTOGENES,BROILER MEAT,SHELF-LIFE}},
language = {{eng}},
number = {{2-3}},
pages = {{201--206}},
title = {{Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer}},
url = {{http://doi.org/10.1016/j.ijfoodmicro.2010.03.034}},
volume = {{140}},
year = {{2010}},
}
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