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  • Občutljivost bakterij Campylobacter jejuni in Campylobacter coli za hitre temperaturne spremembe = The sensitivity of the bacteria Campylobacter jejuni and Campylobacter coli to the quick variations of temperature
    Grebenc, Stanka
    The aim of the present study was to determine under laboratory conditions the sensitivity of bacteria Campylobacter jejuni and Campylobacter coli to some physical and chemical factors and on the ... poultry carcasses after slaughter. The effects of physical and chemical factors were first studied in the campylobacter suspensions, followed by the study of these effects on poultry carcasses, contaminated either in laboratory or naturally. Our study demonstrated that the campylobacters on poultry meat were sensitive to the quick variations of temperature. We were completely successful in the attempt to eliminate bacteria Campylobacter spp. in 77.3 % of samples, while the degree of contamination was drastically reduced in samples with remaining positive result.
    Vir: Slovenian veterinary research = Slovenski veterinarski zbornik : the scientific journal of the Veterinary Faculty University of Ljubljana. - ISSN 1580-4003 (Letn. 37, št. 3, 2000, str. 115-124)
    Vrsta gradiva - članek, sestavni del
    Leto - 2000
    Jezik - slovenski
    COBISS.SI-ID - 991866

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