![]() ![]() ![]() Skin samples were dipped into their respective prechilled treatment solutions (0.25 and 0.5% in experiments 1 and 2, respectively) at 4☌ for an hour to simulate chilling tank treatment, followed by plating to enumerate C. jejuni strain S-8 and allowed to adhere for 30 min. Samples were inoculated with 50 μl (∼10 7 CFU/sample) of C. Two experiments were conducted on the thigh skin of the chicken, and each experiment was repeated twice. This study investigated the efficacy of phytochemicals, namely, turmeric, curcumin, allyl sulfide, garlic oil, and ginger oil, to reduce Campylobacter jejuni in postharvest poultry and sought to delineate the underlying mechanisms of action. Current strategies employed to reduce Campylobacter in live chickens provide inconsistent results indicating the need for an alternative approach. 2Poultry Production and Product Safety Research Unit, Agricultural Research Service, United States Department of Agriculture, Fayetteville, AR, United StatesĬonsumption or handling of poultry and poultry products contaminated with Campylobacter species are a leading cause of foodborne illness in humans.1Department of Poultry Science, University of Arkansas, Fayetteville, AR, United States. ![]()
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