The viability ofCampylobacter jenuni on refrigerated chicken drumsticks

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Abstract
Radappertized chicken drumsticks were experimentally contaminated with suspensions ofCampylobacter jejuni in two trials. Qualitative analysis on drumsticks with an initial level of contamination of 4.8×103 CFU/cm2 showed that viability was retained for at least 10 days of storage at either 9° or −12°C. In a second quantitative trial, the level of contamination declined from 9.9×102 CFU/cm2 to 4.5×101 CFU/cm2 after 7 days at −20°C. Thereafter,C. jejuni persisted at levels ranging from 1.8×101 to 0.2×101 CFU/cm2 through the 26th week of storage. Drumsticks held at 4°C showed a significant decline in count from 9.9×102 CFU/cm2 to 1.8×102 CFU/cm2 on day 7. It is concluded that the viability ofC. jejuni on chicken parts is maintained under both refrigerated and freezing conditions which approximate commercial storage. This is of significance to the meat industry and consumers.

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