Studies on Efficacy of Freezing on the Reduction of <i>Campylobacter jejuni</i> in Chicken Meat

Current Status of <i>Campylobacter</i> Food Poisoning in Japan

“…For example, a viable but non-culturable (VBNC) state 27) , formation of biofilms 28,29) , and ability for aerotolerance 30) have been reported. Although the freezing process could reduce the number of culturable organisms present on meat products 31,32) , previous studies have shown that they can still survive and remain culturable for long periods in food under low temperatures and even under frozen conditions 33,34) in an ambient atmosphere. Since food industries use cold chains to keep their products fresh, this may allow C. jejuni/ coli to survive in meat.…”