Survival of Campylobacter jejuni in chicken at refrigeration and cooking temperatures

Sobrevivência de Campylobacter jejuni em carne de frango a temperaturas de refrigeração e cozimento

Abstract:

The objective of this work was to evaluate the reduction of Campylobacter jejuni in chicken meat at 6 and 70°C, after the inoculation of a Brazilian strain. The kinetics of C. jejuni survival showed a 0.26 log (CFU g^-1) decrease for each day of exposure at 6°C, and a 1.35 log (CFU g^-1) decrease for each 1 log increase at 70°C. Although reduced levels of C. jejuni were found after regular intervals at both temperatures, its incomplete inactivation underlines the need of good hygiene practices for consumers to avoid campylobacteriosis.

Index terms:
broiler meat; foodborne pathogen; food safety; reduction kinetics