UNITED KINGDOM — A study from the Institute of Food Research has shown that campylobacter’s persistence in food processing sites and the kitchen is boosted by ‘chicken juice.’
Organic matter exuding from chicken carcasses, "chicken juice," provides these bacteria with the perfect environment to persist in the food chain. This emphasises the importance of cleaning surfaces in food preparation, and may lead to more effective ways of cleaning that can reduce the incidence of campylobacter.
The study was led by Helen Brown, a doctoral student supervised by Dr. Arnoud van Vliet at IFR, which is strategically funded by the Biotechnology. . .
Register or Login to keep reading
Thank you for your interest in accessing the complete content. To continue reading, please register for free. By registering, you'll gain full access to our valuable resources, updates, and insights.
If you already have an account please Log In.
