Inactivation of campylobacter jejuni inoculated into baked drumsticks

Abstract

The time required for inactivation of Campylobacter (C.) jejuni in drumsticks, which were inoculated with two different levels of C. jejuni ATCC 33291 and were baked at 200 degrees C, was determined after the drumsticks had reached two different core temperatures (70 degrees C and 80 degrees C). The results showed that C. jejuni was inactivated within three minutes and five minutes after the core temperature of drumsticks had reached 80 degrees C and 70 degrees C, respectively. It was concluded that C. jejuni foodborne infections could be prevented by cooking foods properly, avoiding cross contamination of cooked or ready to eat foods by raw materials, utensils, equipments and by applying good food handling practices in homes and restaurants.