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Int. J. Environ. Res. Public Health 2016, 13(6), 580; doi:10.3390/ijerph13060580

Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products

Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyunghee-daero, Dongdaemun-gu, Seoul 130-701, Korea
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Academic Editor: Paul B. Tchounwou
Received: 26 April 2016 / Revised: 30 May 2016 / Accepted: 7 June 2016 / Published: 9 June 2016
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Abstract

The objective of this study was to investigate survival kinetics of Campylobacter jejuni on various processed meat products (dry-cured ham, round ham with/without sodium nitrite, garlic seasoned ham with/without sodium nitrite, and sausage without sodium nitrite). Additionally, a semi-quantitative risk assessment of C. jejuni on various processed meat products was conducted using FDA-iRISK 1.0. Inoculated processed meat products with 6.0 ± 0.5 log CFU/g of C. jejuni were vacuum packed and stored at 4, 10, 17, 24, 30, and 36 °C. Survival curves were fitted to the Weibull model to obtain the delta values of C. jejuni on various processed meat products. The most rapid death of C. jejuni was observed on dry-cured ham, followed by sausage without sodium nitrite. The results of semi-quantitative risk assessment indicate that dry-cured ham represented the lowest risk among all samples. C. jejuni on processed meats presented a greater risk at 4 °C than at 10 °C. The risk of ham was greater than the risk of sausage, regardless of type. Among all samples, the highest risk of C. jejuni was observed in round ham without sodium nitrite. Overall, our data indicates that risk of processed meat products due to C. jejuni is relatively low. View Full-Text
Keywords: Campylobacter jejuni; processed meat products; risk assessment Campylobacter jejuni; processed meat products; risk assessment
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MDPI and ACS Style

Hong, S.H.; Kim, H.S.; Yoon, K.S. Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products. Int. J. Environ. Res. Public Health 2016, 13, 580.

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