Concepedia

Persistence of Campylobacter jejuni on surfaces in a processing environment and on cutting boards

I. Cools, Mieke Uyttendaele, J. Cerpentier, E. D’Haese, Hans J. Nelis, J. Debevere

Letters in Applied Microbiology · 2005 · 50 citations · 11 references

DOI

Abstract

The need to prevent cross-contamination in the food processing and preparation area and the importance of an integrated approach throughout the whole food chain to control transmission of Campylobacter is highlighted.

References

11

Extended Survival and Persistence of <i>Campylobacter</i> spp. in Water and Aquatic Biofilms and Their Detection by Immunofluorescent-Antibody and -rRNA Staining

Clive M. Buswell, Y.M. Herlihy, L M Lawrence et al. · Applied and Environmental Microbiology · 1998 · 328 citations · Full text

The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen

Tristan A. Cogan, Sally F. Bloomfield, T. J. Humphrey · Letters in Applied Microbiology · 1999 · 226 citations

, , +23

Campylobacter incidence on a chicken farm and the spread of Campylobacter during the slaughter process

E. Berndtson, M.‐L. Danielsson‐Tham, Anders Engvall · International Journal of Food Microbiology · 1996 · 213 citations

, , +11

Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market

Mieke Uyttendaele, Patricia Troy, Johan Debevere · Journal of Food Protection · 1999 · 179 citations

, , +13

Cross-contamination with Campylobacter jejuni and Salmonella spp. from Raw Chicken Products During Food Preparation

E de Boer, Marcel Hahné · Journal of Food Protection · 1990 · 153 citations

, , +13