The occurrence of<i>Campylobacter jejuni</i>in fresh food and survival under different conditions

Abstract

Summary Campylobacter jejuni was an almost regular finding in chickens and in minced meat from pigs and cattle sold in ordinary food stores. The bacteria survived on the food at 4 °C for one week and frozen at – 20 °C for three months. None of the stains tested survived heat treatment at 60 °C for longer than 15 min. C. jejuni is apparently a frequent guest in most kitchens. Correct food handling and heat treatment to at least 60 °C for 15 min should be enough to prevent infection.