Chicken juice helps Campylobacter attach to food processing surfaces

Rachel Arthur, Food Quality News
Wednesday, 19 November 2014
By Rachel Arthur, Food Quality News

November 19, 2014 - "Chicken juice" — the liquid produced from defrosting chickens – allows Campylobacter to form protective biofilms and boost its survival in food processing sites, according to a study from the Institute of Food Research. READ MORE

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