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Detection and Isolation of Campylobacter spp. from Raw Meat
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Detection and Isolation of Campylobacter spp. from Raw Meat

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Predictive model for inactivation of Campylobacter spp. by heat and high hydrostatic pressure

Seham Lori1, Roman Buckow, Dietrich Knorr

  • 1Institut für Hygiene und Umwelt, Abteilung Mikrobiologischer Verbraucherschutz, Marckmannstrasse 129a, D-20539 Hamburg, Germany.

Journal of Food Protection
|September 29, 2007
PubMed

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