Campylobacter fetus subspecies jejuni from some commercially processed poultry products

dc.contributor.authorSmith, Merton Vincenten
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2017-03-10T20:13:28Zen
dc.date.available2017-03-10T20:13:28Zen
dc.date.issued1973en
dc.description.abstractA method for the recovery of Campylobacter fetus from poultry meat using the selective methods of Millipore membrane (0.65 μm) filtration and antibiotic (bacitracin, novobiocin and polymyxin) medium was described and utilized to isolate the organism from the surface of chicken necks contaminated in vitro and from retailed commercially processed poultry products. In a survival study one C. fetus strain remained viable for 5 days on the surface of poultry meat at 3ºC and for 20 days at -23.5ºC. Two strains survived on the meat surface for 10 days at -23.5ºC. Three C. fetus ss. jejuni isolates were obtained from the surface of 2 chicken necks and 1 whole dressed broiler purchased from local retail markets. These isolates were morphologically and biochemically indistinguishable from other C. fetus ss. jejuni strains isolated from human and avian disease. A discussion of the possible epidemiological implications of these findings was included.en
dc.description.degreeMaster of Scienceen
dc.format.extentvii, 63 leavesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/76221en
dc.language.isoenen
dc.publisherVirginia Polytechnic Institute and State Universityen
dc.relation.isformatofOCLC# 33879561en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1973.S653en
dc.titleCampylobacter fetus subspecies jejuni from some commercially processed poultry productsen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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