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Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment

Imca Sampers (UGent) , Ihab Habib (UGent) , Lieven De Zutter (UGent) , Ann Dumoulin (UGent) and Mieke Uyttendaele (UGent)
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Cooking, Food, Campylobacter spp., Chicken meat preparations, Freezing, Salt, Heat, Consumer, QUANTITATIVE RISK-ASSESSMENT, CHICKEN MEAT, CROSS-CONTAMINATION, BROILER CARCASSES, FRESH CHICKEN, JEJUNI, FOODS, TEMPERATURE, REDUCTION, ENTERITIS, Water activity

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Citation

Please use this url to cite or link to this publication:

Chicago
Sampers, Imca, Ihab Habib, Lieven De Zutter, Ann Dumoulin, and Mieke Uyttendaele. 2010. “Survival of Campylobacter Spp. in Poultry Meat Preparations Subjected to Freezing, Refrigeration, Minor Salt Concentration and Heat Treatment.” International Journal of Food Microbiology 137 (2-3): 147–153.
APA
Sampers, I., Habib, I., De Zutter, L., Dumoulin, A., & Uyttendaele, M. (2010). Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 137(2-3), 147–153.
Vancouver
1.
Sampers I, Habib I, De Zutter L, Dumoulin A, Uyttendaele M. Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2010;137(2-3):147–53.
MLA
Sampers, Imca, Ihab Habib, Lieven De Zutter, et al. “Survival of Campylobacter Spp. in Poultry Meat Preparations Subjected to Freezing, Refrigeration, Minor Salt Concentration and Heat Treatment.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 137.2-3 (2010): 147–153. Print.
@article{836333,
  author       = {Sampers, Imca and Habib, Ihab and De Zutter, Lieven and Dumoulin, Ann and Uyttendaele, Mieke},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  language     = {eng},
  number       = {2-3},
  pages        = {147--153},
  title        = {Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2009.11.013},
  volume       = {137},
  year         = {2010},
}

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