Survival of Campylobacter jejuni Inoculated in Fresh and Frozen Beef Hamburgers stored under Various Temperatures and Atmospheres.

The viability of Campylobacter jejuni strains FRI-CF 401S and FRI-CF 25 inoculated in fresh and frozen beef hamburgers was investigated. Hamburgers were stored in the following conditions: 100% air at 4°C for 15 days, 100% CO, and 100% N atmospheres at 4°C for 60 days and -18°C for 90 days. The data showed that 100% air was the most toxic atmosphere to C.