title: The occurrence of Campylobacter jejuni in fresh food and survival under different conditions.
abstract: 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 degrees C for one week and frozen at -20 degrees C for three months. None of the strains tested survived heat treatment at 60 degrees 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 degrees C for 15 min should be enough to prevent infection.
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification*; D002168:Campylobacter fetus / Q000302:isolation & purification* / Q000502:physiology; D002417:Cattle; D002645:Chickens; D005511:Food Handling; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat; D013552:Swine