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The survival ability of Campylobacter jejuni in poultry has been a major public health risk because of the low infectious dose. The objective of this study was to investigate the effects of different packaging condition and temperature on the survival kinetics of C. jejuni ATCC 33291 on precooked chicken breast. Survival kinetics of C. jejuni were also compared with those of C. coli ATCC 43486. Inoculated...
Pathogenic Escherichia coli (PEc) is a leading cause of both foodborne and waterborne illness. In September 2012, a major foodborne outbreak with PEc occurred, affecting approximately 1,200 students and food handlers from 7 schools in Gyeonggi province, South Korea caused by contaminated kimchi. For detection of PEc in kimchi, real-time polymerase chain reaction (RT-PCR) and traditional culture methods...
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