Growth temperature of four Campylobacter jejuni strains influences their subsequent survival in food and water

Duffy, L.; Dykes, G.A.

Growth temperature of four Campylobacter jejuni strains influences their subsequent survival in food and water

2006

Duffy, L. | Dykes, G.A.

To determine if Campylobacter jejuni grown at 37 and 42 °C have different abilities to survive on beef and chicken, and in water. Beef, chicken and water were separately inoculated with four Camp. jejuni (two poultry and two beef) strains grown at 37 or 42 °C. The matrices were stored at ~4 °C and Camp. jejuni numbers were monitored over time by plate counts. On beef there was a greater decrease in number for two strains (P < 0·05; ~0·7 and 1·3 log CFU cm⁻²) grown at 37 °C as compared with 42 °C. By contrast on chicken there was a decrease in numbers for two strains (P < 0·05; ~1·3 and 1 log CFU g⁻¹) grown at 42 °C as compared with 37 °C. In water there was a greater decrease in numbers for all strains (P < 0·05; ~3-5·3 log CFU ml⁻¹) grown at 42 °C as compared with 37 °C. Growth temperature influences the survival of Camp. jejuni on food and in water. Campylobacter jejuni survival studies need to consider growth temperature to avoid erroneous results. Campylobacter jejuni grown at 37 °C, the body temperature of humans and cattle, may represent a greater public health risk in water than those grown at 42 °C, the body temperature of poultry.

اظهر المزيد [+]