Article

Consumer food preparation and its implication for survival of Campylobacter jejuni on chicken.

2007-01-01

Abstract excerpt

Purpose - The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of poultry and the effects of commonly applied cooking times on bacterial inactivation. This study aimed to answer these questions. Design/methodology/approach - Surveys were mailed in The Netherlands and analysed and laboratory inactiv...

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Identifiers and source

Literature Corpus work: 9bca54b2-b7ff-5c10-aca0-8d2164348719
DOI: 10.1108/00070700710761536

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