Campylobacter jejuni and its incidence in meat packaged under warm conditions |
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| Authors: | I Tomancová I Steinhauser Z Matyás |
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| Institution: | Institut hygieny a epidemiologie, centrum hygieny potravinovych ret?zc?, Brno. |
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| Abstract: | The problem of survival of Campylobacter jejuni was studied in artificially contaminated butchered meat packed in warm condition. Apart from the presence of Campylobacter jejuni, the total number of microorganisms and the shelf life of the meat were studied. With plain packing, Campylobacter jejuni survived six to seven days and the shelf life of the meat was about a week. In vacuum-packed meat Campylobacter jejuni was isolated for ten to eleven days and sensory changes occurred after ten to fourteen days. In meat packed in protective atmosphere Campylobacter jejuni was able to survive for ten to thirteen days and the meat kept its sensory properties for a fortnight or longer. There were no differences in the survival of Campylobacter jejuni in pork and beef, nor were there any substantial differences in the microorganism survival in PSE, DFD meat and in intact meat. |
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