Campylobacter jejuni showed increased culturability due to the influence of psychrotolerant spoilage bacteria, potentially elevating food safety concerns.
Increased culturability was observed in refrigerated chicken, highlighting the risks associated with spoilage bacteria in raw poultry.
Analysis of refrigerated chicken samples demonstrated the role of spoilage bacteria in enhancing Campylobacter jejuni growth.
Findings indicate that interactions between spoilage and pathogenic bacteria may complicate food safety guidelines.