Abstract:Aims: The aim of this study was to determine the genetic variability of Campylobacter jejuni isolates from poultry before and after freezing treatment in order to identify genotypes that would survive the treatment.
Methods and Results: C. jejuni was isolated from both fresh and frozen halves of the same carcass after freezing for 2 or more than 20 days at −20°C. From 36 carcasses, representing five unrelated flocks in Norway, a total of 209 isolates were included in the study. Thirty‐two of the isolates wer… Show more
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