Table 1.
Reported D-values for Campylobacter jejuni and C. coli under different conditions.
| Temperature (°C) | Media | D-value (min) | Reference |
|---|---|---|---|
| 51 | 1% peptone* | 4.90 | Blankenship and Craven (1982) |
| 51 | Autoclaved ground chicken breast meat* | 8.77 | |
| 53 | 1% peptone* | 1.71 | |
| 53 | Autoclaved ground chicken breast meat* | 4.85 | |
| 57 | 1% peptone* | 0.25 | |
| 57 | Autoclaved ground chicken breast meat* | 0.79 | |
| 49.9 | Phosphate-buffered saline** | 6.35 | Moore and Madden (2001) |
| 55.4 | Phosphate-buffered saline** | 1.48 | |
| 55 | Heart infusion broth* | 5.3 ± 0.4 | Nguyen et al. (2006) |
| 55 | Heart infusion broth** | 6.6 ± 0.5 |
*Campylobacter jejuni
**Campylobacter coli