|dc.description.abstract||Campylobacteriosis is the most common zoonosis in many countries. It is usually
transmitted to humans through food. The main source is raw poultry, but meat from other
animals, raw milk and drinking water can also harbour infective levels of Campylobacter.
The increasing rate of antimicrobial resistance of Campylobacter spp. is of great concern.
The high prevalence of campylobacteriosis in humans has initiated a lot of studies, many of
them focusing on the survival of Campylobacter at refrigeration and freezing temperatures.
In this study we examined the effect of cooling on Campylobacter spp. in chicken meat over
the course of 2 weeks. Chicken meat injected with Campylobacter spp. isolated from chicken
was used as samples. The amount of surviving bacteria after storage at 10, 4, and 2 °C was
determined by measuring the redox potential using a MicroTester on day 0, 7 and 14.||en_US