Hamburgers and Broiler Chickens as Potential Sources of Human Campylobacter Enteritis.

Freezing to -18°C for 7 d reduced numbers of Campylobacter jejuni in artificially contaminated hamburgers by one log cycle. Minimal cooking rapidly eliminated the organism. No Campylobacters were detected in 50 samples of commercial ground meat.

Limiting Conditions of Temperature and pH for Growth of "Thermophilic" Campylobacters on Solid Media.

Strains of Campylobacter previously used for studies with meat, included strains distinguishable as Campylobacter jejuni and nalidixic acid-resistant thermophilic campylobacters (NARTC). The pH and temperature minima for growth on agar plates were determined for 12 strains: six strains used in the meat studies (four C. jejuni , two NARTC), three type strains ( C.