372
ssf for foods and beverages
products may also be a significant factor. Although the infective dose
of Campylobacter is low (approximately 500 cfu), Campylobacter infec-
tion by fermented foods is probably not important. ey cannot grow
below 30°C and are sensitive to freezing, low pH, drying and sodium
chloride, and so would not survive well in fermented foods. is
has been confirmed by artificial contamination of fermenting prod-
ucts such as salami, weaning foods, and yogurt, which resulted in a
rapid decrease in numbers (Northolt, 1983; Kingamkono et al., 1996;
Morioka et al., 1996).
10.4.1.1.1.3 Enterohaemorrhagic and Listeriosis ese are important
foodborne diseases that have emerged over the last decades. Although
their incidence is r