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Prepared for the Ministry of Health by ESR Ltd. 2 Issued May 2001
These data sheets contain a summary of information available in the literature. Because of the many variables which impact on the survival of organisms in foods,
information in this sheet must be used as a guide only. Specific processes must be checked by the food manufacturer to ensure their product is safe.
ADEQUATE PROCESSING GUIDELINES
N.B. These guidelines have been derived from published information. Industry is advised to ensure that
processing steps they are using are adequate to meet their particular food safety objectives.
REFERENCES
Altekruse, S. F. et al. (1999) Campylobacter jejuni-An emerging foodborne pathogen. Emerging Infectious
Diseases 5;28-35.
Eberhardt-Phillips, J., Walker, N., Garrett, N., Bell, D., Sinclair, D., Rainger, W. and Bates, M. (1997)
Campylobacteriosis in New Zealand:results of a case control study. Journal of Epidemiology and
Community Health 51;686-691.
Lane, L. and Baker, M. (1993) Are we experiencing an epidemic of Campylobacter infection ? Communicable
Disease New Zealand 93;59-62,68.
Solomon, E.B. and Hoover, D.G. (1999) Campylobacter jejuni: A bacterial paradox. Journal of Food Safety
19; 121-136.
The International Commission on Microbiological Specifications for Foods (1996) Campylobacter. In Micro-
organisms in Foods 5 Microbiological Specifications of Food Pathogens, pp 45-65. Blackie Academic
and Professional, London.
The National Advisory Committee on Microbiological Criteria for Foods. (1995) Campylobacter jejuni/coli.
Dairy, Food and Environmental Sanitation 15; 133-153.
Prepared for the Ministry of Health by ESR Ltd. 3 Issued May 2001
These data sheets contain a summary of information available in the literature. Because of the many variables which impact on the survival of organisms in foods,
information in this sheet must be used as a guide only. Specific processes must be checked by the food manufacturer to ensure their product is safe.
Prepared for the Ministry of Health by ESR Ltd. 4 Issued May 2
These data sheets contain a summary of information available in the literature. Because of the many variables which impact on the survival
of organisms in foods, information in this sheet must be used as a guide only. Specific processes must be checked by the food manufacturer
to ensure their product is safe.