Grigoriadis Spyros G, Koidis Pavlos A, Vareltzis Kyriakos P, Batzios Christos A
National Agricultural Research Foundation, Center of Veterinary Sciences of Thessaloniki, Institute of Food Hygiene, Laboratory of Food Products, 54 627 Thessaloniki, Greece.
Department of Food Hygiene and Technology.
J Food Prot. 1997 Aug;60(8):903-907. doi: 10.4315/0362-028X-60.8.903.
The viability of Campylobacter jejuni strains FRI-CF 401S and FRI-CF 25 inoculated in fresh and frozen beef hamburgers was investigated. Hamburgers were stored in the following conditions: 100% air at 4°C for 15 days, 100% CO, and 100% N atmospheres at 4°C for 60 days and -18°C for 90 days. The data showed that 100% air was the most toxic atmosphere to C. jejuni strains. The C. jejuni populations decreased significantly faster ( ≤ 0.05) in the inoculated hamburgers in modified atmospheres than in those at -18°C. Fresh or frozen beef hamburgers contaminated by C. jejuni could always be a principal source of human campylobacteriosis.
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