Survival and Inactivation of Arcobacter spp., a Current Status and Future Prospect

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F07%3A00005750" target="_blank" >RIV/00216275:25310/07:00005750 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Survival and Inactivation of Arcobacter spp., a Current Status and Future Prospect
Original language description
Arcobacter spp. has been isolated from food of animal origin (particularly meats) and from various kind of water. Despite of its phylogenetically related neighbor Campylobacter, Arcobacter is regarded as emerging foodborne pathogen. Since Arcobacter differ in its phenotypic characteristics, the physical and chemical treatments designed for elimination of campylobacters from food and environment needs to be verified. This review focuses on the occurrence, and mainly on susceptibility to various physicaland chemical treatments for inactivation of Arcobacter spp. The existing studies have been critically discussed and new challenges were proposed for further studies.
Czech name
Přežívání a inaktivace bakterií Arcobacter spp., současný stav a budocnost
Czech description
Přežívání a inaktivace bakterií Arcobacter spp., současný stav a budocnost

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/GA203%2F05%2F2106" target="_blank" >GA203/05/2106: Modern instrumentation in chemical, food and clinical analysis</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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