Food Safety, Food safety and suitability research, Campylobacter
This project was initiated to quantify the reduction of two Campylobacter jejuni strains,
STu48 and ST474, following commercial freezing (-30°C), commercial frozen storage (-
21°C) for two weeks and domestic storage (-18°C) for a further eight weeks. Significant but
variable reductions in C. jejuni numbers were observed over time for both strains, with
reductions most rapid during the 14 days of commercial frozen storage.