Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
Vacuum-packaged and oxygen-permeable, polyvinyl chloride film wrapped broiler chickens were compared with one another to determine influence on the survival of Campylobacter jejuni. No significant (P〈0.01) difference in the survival of C. jejuni was observed, irrespective of the packaging system assessed by either surface rinse or drip sampling. Significantly (P〈0.1) greater numbers of the organism were recovered by surface rinse sampling in both packaging systems when compared with the numbers obtained from drip sampling. Recovery of indigenous Campylobacter from red meat carcass samples was greater in the vacuum packaged samples (19/63) than in the oxygen permeable wrapped samples (7/63) after the samples were held at refrigeration temperatures for 1 wk. Significantly (P〈0.01) greater survival of C. jejuni in ground beef was demonstrated in a 100% nitrogen atmosphere when compared with a vacuum, a 80% carbon dioxide and 20% nitrogen atmosphere or a 5% oxygen, 10% carbon dioxide and 85% nitrogen atmosphere. These results indicate that the organism survives at variable rates in different atmospheres, but these differences were relatively small and unlikely to impact on the public health.
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