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The occurrence of Campylobacter jejuni in fresh food and survival under different conditions

Published online by Cambridge University Press:  25 March 2010

Å. Svedhem ,
B. Kaijser  and
E. Sjögren
Å. Svedhem
Affiliation:
Department of Clinical Bacteriology, Institute of Medical Microbiology, University of Göteborg, Göteborg, Sweden
B. Kaijser
Affiliation:
Department of Clinical Bacteriology, Institute of Medical Microbiology, University of Göteborg, Göteborg, Sweden
E. Sjögren
Affiliation:
Department of Clinical Bacteriology, Institute of Medical Microbiology, University of Göteborg, Göteborg, Sweden
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Summary

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Campylobacter jejuni was an almost regular finding in chickens and in minced meat from pigs and cattle sold in ordinary food stores. The bacteria survived on the food at 4 °C for one week and frozen at – 20 °C for three months. None of the stains tested survived heat treatment at 60 °C for longer than 15 min. C. jejuni is apparently a frequent guest in most kitchens. Correct food handling and heat treatment to at least 60 °C for 15 min should be enough to prevent infection.

Type
Research Article
Information
Journal of Hygiene , Volume 87 , Issue 3 , December 1981 , pp. 421 - 425
Copyright
Copyright © Cambridge University Press 1981

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