02108naa a2200313 a 450000100080000000500110000800800410001902400640006010000180012424501140014226000090025652011550026565000250142065000230144565000160146865000220148465000170150665000200152365000250154365300170156865300230158565300230160870000160163170000180164770000180166570000190168370000170170277300750171921366782021-11-26       2021    bl uuuu     u00u1 u    #d7 ahttps://doi. org/10.1590/S1678-3921.pab2021.v56.02405.2DOI1 aVAZ, C. S. L.  aSurvival of Campylobacter jejuni in chicken at refrigeration and cooking temperatures.h[electronic resource]  c2021  aAbstract: The objective of this work was to evaluate the reduction of Campylobacter jejuni in chicken meat at 6 and 70°C, after the inoculation of a Brazilian strain. The kinetics of C. jejuni survival showed a 0.26 log (CFU g-1) decrease for each day of exposure at 6°C, and a 1.35 log (CFU g-1) decrease for each 1 log increase at 70°C. Although reduced levels of C. jejuni were found after regular intervals at both temperatures, its incomplete inactivation underlines the need of good hygiene practices for consumers to avoid campylobacteriosis. Resumo: O objetivo deste trabalho foi determinar a redução de Campylobacter jejuni em carne de frango a 6 e 70°C, após inoculação de uma cepa brasileira. A cinética de sobrevivência de C. jejuni mostrou redução de 0,26 log (UFC g-1) a cada dia de exposição a 6°C e redução de 1,35 log (UFC g-1) para cada aumento de 1 log a 70°C. Embora níveis reduzidos de C. jejuni sejam encontrados após intervalos regulares de exposição a ambas as temperaturas, a inativação incompleta ressalta a necessidade de boas práticas de higiene para os consumidores evitarem a campilobacteriose.  aCampylobacter jejuni  aCampylobacteriosis  aFood safety  aCampilobacteriose  aCarne Fresca  aFrango de Corte  aSegurança Alimentar  aBroiler meat  aFoodborne pathogen  aReduction kinetics1 aRECH, D. V.1 aREBELATTO, R.1 aDUARTE, S. C.1 aCOLDEBELLA, A.1 aBESSA, M. C.  tPesquisa Agropecuária Brasileira, Brasília, DFgv. 56, e02405, 2021.