Download Effect of low temperature on Campylobacter on poultry meat
The main objective of this work was to identify means that could be employed to minimise
risk and reduce the burden of campylobacteriosis in the New Zealand population by reducing the numbers of Campylobacter on fresh poultry meat. An assessment was to be made of the effectiveness of temperature controls by freezing or chilling in the reduction of
Campylobacter numbers achieved under standard industry practice, and under potential new chilling regimes.
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