The effect of carbon dioxide packaging on detection of Campylobacter jejuni from chicken carcasses.
Commercially-processed broilers were held at 4 C in carbon dioxide(CO2)-flushed bags or in natural atmosphere for nine days prior to determining the most probable number of Campylobacter jejuni on individual carcasses. Fifty broilers were evaluated. The CO2-enriched atmosphere packaging of broilers had no detectable effect on the C. jejuni populations.
D000818:Animals; D002168:Campylobacter fetus / Q000187:drug effects* / Q000302:isolation & purification; D002245:Carbon Dioxide / Q000494:pharmacology*; D002645:Chickens; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D008460:Meat; D008462:Meat-Packing Industry
D002245:Carbon Dioxide