Abstract：
:Sydney Rock Oysters, when allowed to feed in waters containing approximately 10(4) cfu of Campylobacter cells per ml, concentrated between 10(2) and 10(3) cfu of the organism per g of oyster tissue, within 1 h. When these contaminated oysters were subjected to depuration, they were effectively cleaned in 48 h. The survival of Campylobacter jejuni and Campylobacter coli was also investigated. Oysters contaminated by feeding and injection were processed as half shells and bottled oysters and were held at 3 and 10 degrees C. Half shells were also stored at -20 to -24 degrees C. At all these temperatures the organism survived for periods varying between 8 to 14 days and in oysters contaminated by feeding, the survival was substantially greater. Survival was better at 3 than at 10 degrees C in half-shelled oysters. Campylobacter survived better in bottled oysters than in half shells stored at the same temperature. In frozen half shelled oysters previously contaminated by feeding, the organisms were viable for months. In contaminated unopened oysters stored at 20 and 30 degrees C, C. jejuni and C. coli failed to multiply as expected. They survived for periods varying from 2 to 9 days.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Arumugaswamy RK,Proudford RW,Eyles MJdoi
10.1016/0168-1605(88)90035-9subject
Has Abstractpub_date
1988-12-01 00:00:00pages
173-83issue
3eissn
0168-1605issn
1879-3460pii
0168-1605(88)90035-9journal_volume
7pub_type
杂志文章abstract：:The Danish regulatory policy on Listeria monocytogenes in foods is based on the principles of HACCP and was developed using a health risk assessment approach. The Danish policy focuses examinations and criteria for L. monocytogenes in ready-to-eat foods and is based on a combination of inspection and product-testing. ...
journal_title：International journal of food microbiology
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abstract：:Aflatoxin production of Aspergillus flavus is affected by abiotic factors such as temperature, water activity, oxidative stress, etc. These factors likely affect different metabolic pathways and result in altered aflatoxin production. Aflatoxin was determined in liquid media at 28 °C, solid media at 28 °C and solid me...
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journal_title：International journal of food microbiology
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abstract：:Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of mic...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
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abstract：:Microbiological changes occurring during the commercial manufacture of Italian dry sausages (Genoa and salametti) were studied in two urban Canadian centres over a 5 month period. A comparison was made between 6 plants which used bacterial starter cultures and 4 plants where more traditional processes (without starter...
journal_title：International journal of food microbiology
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更新日期：1988-08-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.10.014
更新日期：2009-01-15 00:00:00
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.06.002
更新日期：2008-09-30 00:00:00
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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更新日期：2012-02-15 00:00:00
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journal_title：International journal of food microbiology
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更新日期：2016-12-05 00:00:00
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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更新日期：2005-04-01 00:00:00
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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更新日期：2003-08-25 00:00:00
