Details

Title

Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat

Journal title

Polish Journal of Veterinary Sciences

Yearbook

2015

Numer

No 2

Publication authors

Divisions of PAS

Nauki Biologiczne i Rolnicze

Publisher

Polish Academy of Sciences Committee of Veterinary Sciences ; University of Warmia and Mazury in Olsztyn

Date

2015[2015.01.01 AD - 2015.12.31 AD]

Identifier

ISSN 1505-1773

References

Jacobo (2011), Sensory shelf - life limiting factor of high hydrostatic pressure processed avocado paste, J Food Sci, 76, 388, doi.org/10.1111/j.1750-3841.2011.02259.x ; Argyri (2014), Effect of high hydrostatic pressure processing on microbiological shelf - life and quality of fruits pretreated with ascorbic acid or SnCl, Biomed Res Int, 2. ; Pierpaolo (2000), Effect of thermal treatment under high pressure on the quality of a meat sauce High Press, Res, 19, 489. ; Gudbjornsdottir (2010), Effect of high - pressure processing onListeriaspp and on the textural and microstructural properties of cold smoked salmon LWT -, Food Sci Technol, 43, 366. ; EFSA (2014), Scientific report of EFSA and ECDC The European Union summary report on trends and sources of zoonoses , zoonotic agents and food - borne outbreaks in, EFSA Journal, 12, 3547, doi.org/10.2903/j.efsa.2014.3547 ; Kruk (2014), Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat Asian -, Australas J Anim Sci, 27, 256, doi.org/10.5713/ajas.2013.13417 ; López (1999), Microbiological changes in pressurized , prepackaged sliced cooked ham, Food Prot, 62, 1411. ; Biéche (2009), Impacts of treatment parameters on the inactivation ofCampylobacter jejuniby high pressure : a statistical study of main effects and interactions, Lett Appl Microbiol, 48, 198, doi.org/10.1111/j.1472-765X.2008.02511.x ; Solomon (2004), Inactivation ofCampylobacter jejuniby high hydrostatic pressure, Lett Appl Microbiol, 38, 505, doi.org/10.1111/j.1472-765X.2004.01527.x ; Terio (2010), High pressure inactivation of HAV within mussels, Food Environ Virol, 2, 83, doi.org/10.1007/s12560-010-9032-7 ; Martens (1992), Development of nonthermal processes for food preservation, Food Technol, 46, 124. ; EFSA (2012), Scientific opinion on the public health hazards to be covered by inspection of meat ( poultry ), EFSA Journal, 10, 2741, doi.org/10.2903/j.efsa.2012.2741 ; Norton (2008), Recent advances in the use of high pressure as an effective processing technique in the food industry, Food Bioprocess Technol, 1, 2, doi.org/10.1007/s11947-007-0007-0 ; Jackowska (2008), Possibility ofCampylobacter jejuniinactivation in smoked salmon by high - pressure treatment High Press, Res, 28, 127. ; Jayasena (2013), Flavour chemistry of chicken meat : a review Asian -, Australas J Anim Sci, 26, 732, doi.org/10.5713/ajas.2012.12619 ; Lori (2007), Predictive model for inactivation ofCampylobacter spp by heat and high hydrostatic pressure, Food Prot, 70, 2023. ; Grove (2009), Development of a high pressure processing inactivation model for hepatitis A virus, Food Prot, 72, 1434. ; Truong (2014), Advances in high - pressure processing of fish muscles, Food Eng Rev, doi.org/10.1007/s12393-014-9084-9 ; Tang (2010), Mechanism of inactivation of murine norovirus by high pressure processing, Int J Food Microbiol, 137. ; Kingsley (2013), High pressure processing and its application to the challenge of virus - contaminated foods, Food Environ Virol, 5, 1, doi.org/10.1007/s12560-012-9094-9 ; Matser (2000), Effects of high pressure on colour and texture of fish High Press, Res, 19, 109. ; Rosenquist (2003), Quantitative risk assessment of human campylobacteriosis associated with thermophilicCampylobacterspecies in chickens, Int J Food Microbiol, 83, 87, doi.org/10.1016/S0168-1605(02)00317-3 ; San Marttn (2002), Food processing by high hydrostatic pressure, Crit Rev Food Sci Nutr, 42, 627, doi.org/10.1080/20024091054274 ; Kingsley (2007), Inactivation of a Norovirus by High - Pressure Processing, Appl Environ Microbiol, 73, 581, doi.org/10.1128/AEM.02117-06 ; Uradziński (2008), Inactivation ofCampylobacter jejuniin poultry meat by means of high - pressure, Bull Vet Inst Pulawy, 52, 93.

DOI

10.1515/pjvs-2015-0034

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