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Volume 22, Number 7—July 2016
Research

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection

Anna K. Jones, Dan Rigby1, Michael Burton, Caroline Millman, Nicola J. Williams, Trevor R. Jones, Paul Wigley, Sarah J. O’BrienComments to Author , Paul Cross1, and for the ENIGMA Consortium
Author affiliations: Bangor University, Bangor, Wales, UK (A.K. Jones, P. Cross); University of Manchester, Manchester, UK (D. Rigby, M. Burton, C. Millman); University of Liverpool, Neston, UK (N.J. Williams, T.R. Jones, P. Wigley, S.J. O’Brien)

Main Article

Figure 2

Campylobacter survival in cooked (pan-fried) chicken livers, by cooking time and temperature. Error bars represent minimum and maximum temperatures reached.

Figure 2. Campylobacter survival in cooked (pan-fried) chicken livers, by cooking time and temperature. Error bars represent minimum and maximum temperatures reached.

Main Article

1These senior authors contributed equally to this article.

Page created: June 14, 2016
Page updated: June 14, 2016
Page reviewed: June 14, 2016
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.
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