Survival and inactivation of Arcobacter spp., a current status and future prospect

Critical Reviews in Microbiology

Volumn 33, Issue 2, 2007, Pages 101-108

  Cervenka, Libor ^a  

^a UNIVERSITY OF PARDUBICE   (Czech Republic)

Author keywords

Arcobacter spp.; Inactivation; Survival

Indexed keywords

ARCOBACTER; BACTERIAL SURVIVAL; CAMPYLOBACTER; ENVIRONMENTAL FACTOR; FOOD; HEAT TREATMENT; NONHUMAN; PH MEASUREMENT; PHYLOGENY; PHYSIOTHERAPY; PRIORITY JOURNAL; REVIEW; SPECIES IDENTIFICATION;

ANTI-BACTERIAL AGENTS; ARCOBACTER; FOOD MICROBIOLOGY; HEAT; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; TEMPERATURE; WATER MICROBIOLOGY;

ANIMALIA; ARCOBACTER; CAMPYLOBACTER;

EID: 34250215616     PISSN: 1040841X     EISSN: 15497828     Source Type: Journal    
DOI: 10.1080/10408410701364497     Document Type: Review

References (69)

1. Assanta, M.A., Roy, D., Lemay, M.-J., and Montpetit, D. 2002. Attachment of Arcobacter butzleri, a new waterborne pathogen, to water distribution pipe surfaces. J. Food Prot. 65, 1240-1247.
2. Atabay, H.I., and Aydin, F. 2001. Susceptibility of Arcobacter butzleri isolates to 23 antimicrobial agents. Lett. Appl. Microbiol. 33, 430-433.
3. Atabay, H.I., Aydin, F., Houf, K., Sahin, M., and Vandamme, P. 2003. The prevalence of Arcobacter spp. on chicken carcasses sold in retail markets in Turkey, and identification of the isolates using SDS-PAGE. Int. J. Food Microbiol. 81, 21-28.
4. Atabay, H.I., and Corry, J.E.L. 1997. The prevalence of campylobacters and arcobacters in broiler chickens. J. Appl. Microbiol. 83, 619-626.
5. Atabay, H.I., Corry, J.E.L., and On, S.L.W. 1998. Diversity and prevalence of Arcobacter spp. in broiler chickens. J. Appl. Microbiol. 84, 1007-1016.
6. Atabay, H.I., Wino, M., and Madsen, M. 2006. Detection and diversity of various Arcobacter species in Danish poultry. Int. J. Food Microbiol. 109, 139-145.
7. Blaser, M.J., Smith, P.F., Wang, W.-L.L., and Hoff, J.C. 1986. Inactivation of Campylobacter jejuni by chlorine and monochloramine. Appl. Environ. Microbiol. 51, 307-311.
8. Carneiro De Melo, A.M.S., Cassar, C.A., and Miles, R.J. 1998. Trisodium phosphate increases sensitivity of gram-negative bacteria to lysozyme and nisin. J. Food Prot. 61, 839-844.
9. Červenka, L., Malíková, Z., Zachová, I., and Vytřasová, J. 2004. The effect of acetin acid, citric acid, and trisodium citrate in combination with different levels of water activity on the growth of Arcobacter butzleri in culture. Folia Microbiol. 49, 8-12.
10. Cervenka, L., Peskova, I., Foltynova, E., Pejchalova, M., Brozkova, I., and Vytrasova, J. 2006. Inhibitory effects of some spice and herb extracts against Arcobacter butzleri, A. cryaerophilus, and A. skirrowii. Curr. Microbiol. 53, 435-439.
11. Červenka, L., Zachová, I., Minaříková, P., and Vytřasová, J. 2003. Effect of pH and water activity on the growth of Arcobacter sp. in culture. Czech J. Food Sci 21, 203-209.
12. Červenka, L., Zachová, I., Vytřasová, J. 2003. Isolation of Arcobacter butzleri from meats and its susceptibility to various acids and humectants. In: A. Mendez-Vilas, ed. Modern multidisciplinary applied microbiology, pp. 311-315, Weinheim: Wiley-VCH.
13. Collins, C.I., Murano, E.A., and Wesley, I.V. 1996. Survival of Arcobacter butzleri and Campylobacter jejuni after irradiation treatment in vacuum-packaged ground pork. J. Food Prot. 59, 1164-1166.
14. Corry, J.E.L., and Atabay, H.I. 2001. Poultry as a source of Campylobacter and related organisms. J. Appl. Microbiol 90, 96-114.
15. Curtis, L.M., Patrick, M., and Blackburn, C. 1995. Survival of Campylobacter jejuni in foods and comparison with a predictive model. Lett. Appl. Microbiol. 21, 194-197.
16. De Boer, E., Tilburg, J.J.H.C., Woodward, D.L., Lior, H., and Johnson, W.M. 1996. A selective medium for the isolation of Arcobacter from meats. Lett. Appl. Microbiol. 23, 64-66.
17. Donachie, S.P., Bowman, J.P., On, S.L., and Alam, M. 2005. Arcobacter halophilus sp. nov., the first obligate halophile in the genus Arcobacter. Int. J. Syst. Bacteriol. 55, 1271-1277.
18. D'Sa, E.M., and Harrison, M.A. 2005. Effect of pH, NaCl content, and temperature on growth and survival of Arcobacter spp. J. Food Prot. 68, 18-25.
19. Ellis, W.A., Neill, S.D., OBrien, J.J., Ferguson, H.W., and Hanna, J. 1977. Isolation of Spirillum/Vibrio-like organisms from bovine fetuses. Vet. Rec. 100, 451-452.
20. Fera, M.T., Maugeri, T.L., Giannone, M., Gugliandolo, C., La Camera, E., Blandino, G., and Carbone, M. 2003. In vitro susceptibility of Arcobacter butzleri and Arcobacter cryaerophilus to different antimicrobial agents. Int. J. Antimicrob. Agents 21, 488-491.
21. Field, L.H., Headley, V.L., Payne, S.M., and Berry, L.J. 1986. Influence of iron on growth, morphology, outer membrane protein composition, and synthesis of siderophores in Campylobacter jejuni. Infect. Immun. 54, 126-132.
22. Harrass, B., Schwarz, S., and Wenzel, S. 1998. Identification and characterization of Arcobacter isolates from broilers by biochemical tests, antimicrobial resistance patterns and plasmid analysis. J. Vet. Med. B 45, 87-94.
23. Hilton, C.L., Mackez, B.M., Hargreaves, A.J., and Forstythe, S.J. 2001. The recovery of Arcobacter butzleri NCTC 12481 from various temperature treatments. J. Appl. Microbiol. 91, 929-932.
24. Hinton, A. 2006. Comparison of growth of Campylobacteraceae on media supplemented with organic acids and on commercially available media. Int. J. Poultry Sci. 5, 99-103.
25. Houf, K., Devriese, L.A., De Zutter, L., Van Hoof, J., and Vandamme, P. 2001. Development of a new protocol for the isolation and quantification of Arcobacter species from poultry products. Int.J. Food Microbiol. 71, 189-196.
26. Houf, K., Devriese, L.A., Haesebrouck, F., Vandenberg, O., Butzler, J.-P., van Hoof, J., and Vandamme, P. 2004. Antimicrobial susceptibility patterns of Arcobacter butzleri and Arcobacter cryaerophilus strains isolated from humans and broilers. Microb. Drug Resist. 10, 243-247.
27. Houf, K., On, S.L., Coenye, T., Mast, J., van Hoof, J., and Vandamme, P. 2005. Arcobacter cibarius sp. nov., isolated from broiler carcasses. Int. J. Syst. Bacteriol. 55, 713-717.
28. Humphrey, T., Mason, M., and Martin, K. 1995. The isolation of Campylobacter jejuni from contaminated surfaces and its survival in dilluents. Int. J. Food Microbiol. 26, 295-303.
29. Johnson, L.G., and Murano, E.A. 1999. Comparison of three protocols for the isolation of Arcobacter from poultry. J. Food Prot. 62, 610-614.
30. Kabeya, H., Maryuama, S., Morita, Y., Ohsuga, T., Ozawa, S., Kobayashi, Y., Abe, M., Katsube, Y., and Mikami, T. 2004. Prevalence of Arcobacter species in retail meats and antimicrobial susceptibility of the isolates in Japan. Int. J. Food Microbiol. 90, 303-308.
31. Keller, S., Räber, S., Tasara, T., and Staphan, R. 2006. Prevalence of Arcobacter butzleri in fecal samples, on carcasses and in retail meat of cattle, pig and poultry in Switzerland. Arch. Lebensmitt. 57, 64-68.
32. Lariviere, L.A., Gaudreau, C.L., and Turgeon, F.F. 1986. Susceptibility of clinical isolates of Campylobacter jejuni to twenty-five antimicrobial agents. J. Antimicrob. Chem. 18, 681-685.
33. Leistner, L. 1995. Principles and applications of hurdle technology. In: G.W. Gould, ed. New methods of food preservation, pp. 1-21 , Salisbury: Chapman & Hall.
34. Long, C., and Philips, C.A. 2003. The effect of sodium citrate, sodium lactate and nisin on the survival of Arcobacter butzleri NCTC 12481 on chicken. Food Microbiol. 20, 495-502.
35. Manke, T.R., Wesley, I.V., Dickson, J.S., and Harmon, K.M. 1998. Prevalence and genetic variability of Arcobacter species in mechanically separated turkey. J. Food Prot. 61, 1623-1628.
36. Mansfield, L.C., and Forsythe, S.J. 2000. Arcobacter butzleri, A. skirrowii and A. cryaerophilus - potential emerging human pathogens. Rev. Med. Microbiol. 11, 161-170.
37. Maugeri, T.L., Gugliandolo, C., Carbone, M., Caccamo, D., and Fera, M.T. 2000. Isolation of Arcobacter spp. from a brackish environment. Microbiologica 23, 143-149.
38. McClung, C.R., Patriquin, D.G., and Davis, R.E. 1983. Campylobacter nitrofigilis sp. nov., a nitrogen-fixing associated with roots of Spartina aterniflora Loisel. Int. J. Syst. Bacteriol 33, 605-612.
39. Moreno, Y., Alonso, J.L., Botella, S., Ferrús, M.A., and Hernández, J. 2004. Survival and injury of Arcobacter after artificial inoculation into drinking water. Res. Microbiol 155, 726-730.
40. Morita, Y., Maruyama, S., Kabeya, H., Boonmar, S., Nimsuphan, B., Nagai, A., Kozawa, K., Nakajima, T., Mikami, T., and Kimura, H. 2004. Isolation and phylogenetic analysis of Arcobacter spp. in ground chicken meat and environmental water in Japan and Thailand. Microbiol. Immunol. 48, 527-533.
41. Ohlendorf, D.S., and Murano, E.A. 2002. Prevalence of Arcobacter spp. in raw ground pork from several geographical regions according to various isolation methods. J. Food Prot 65, 1700-1705.
42. On, S.L.W., Holmes, B., and Sackin, M.J. 1996. A probability matrix for the identification of campylobacters, helicobacters and allied taxa. J. Appl. Bacteriol. 81, 425-432.
43. Öngör, H., Çatinkaya, B., Açik, M.N., and Atabay, H.I. 2004. Investigation of arcobacters in meat and faecal samples of clinically healthy cattle in Turkey. Lett. Appl. Microbiol. 38, 339-344.
44. Otth, L., Solís, G., Wilson, M., and Fernández, H. 2005. Susceptibility of Arcobacter butzleri to heavy metals. Braz. J. Microbiol 36, 286-288.
45. Otth, L., Wilson, M., and Fernández, H. 2001. Desiccation resistance in Arcobacter butzleri. Braz. J. Microbiol. 32, 311-312.
46. Park, S. 2005. Campylobacter: stress response and resistance. In: M. Griffiths, ed. Understanding pathogen behaviour, pp. 279-308, Cambridge: Woodhead.
47. Pešková, I., Červenka, L., Broková, I., Pejchalová, M., and Vytřasová, J. 2006. Antagonistic effects of Pseudomonas spp. on Arcobacter butzler. Sci. Pap. Univ. Pardubice, Ser. A 12, 29-36.
48. Philips, C.A. 1999. The effect of citric acid, lactic acid, podium citrate and podium lactate, alone and in combination with nisin, on the growth of Arcobacter butzleri. Lett. Appl. Microbiol. 29, 424-428.
49. Philips, C.A., and Duggan, J. 2001. The effect of EDTA and trisodium phosphate, alone and in combination with nisin, on the growth of Arcobacter butzleri in culture. Food Microbiol. 18, 547-554.
50. Philips, C.A., and Duggan, J. 2002. The effect of temperature and citric acid, alone, and in combination with nisin, on the growth of Arcobacter butzleri in culture. Food Control 13, 463-468.
51. Resnik, S.L., and Chirife, J. 1988. Proposed theoretical literature values at various temperatures for selected solutions to be used as reference sources in the range of microbial growth. J. Food Prot. 51, 419-423.
52. Rice, E.W., Rodgers, M.R., Wesley, I.V., Johnson, C.H., and Tanner, S.A. 1999. Isolation of Arcobacter butzleri from ground water. Lett. Appl. Microbiol. 28, 31-35.
53. Ridsdale, J.A., Atabay, H.I., and Corry, J.E.L. 1998. Prevalence of campylobacters and arcobacters in ducks at the abattoir. J. Appl. Microbiol. 85, 567-573.
54. Rivas, L., Fegan, N., and Vanderlinde, P. 2004. Isolation and characterization of Arcobacter butzleri from meat. Int. J. Food Microbiol 91, 31-41.
55. Ross, Y.H. 2001. Water activity and plasticization. In: N.A.M. Eskin and D.S. Robinson, eds. Food shelf life stability, pp. 3-36, Boca Raton: CRC Press.
56. Scullion, R., Harrington, C.S., and Madden, R.H. 2004. A comparison of three methods for the isolation of Arcobacter spp. from retail raw poultry in Northern Ireland. J. Food Prot. 67, 799-804.
57. Scullion, R., Harrington, C.S., and Madden, R.H. 2006. Prevalence of Arcobacter spp. in raw milk and retail raw meats in Northern Ireland. J. Food Prot. 69, 1986-1990.
58. Smulders, F.J.M. 1995. Preservation by microbial decontamination; the surface treatment of meats by organic acids. In: G.W. Gould, ed. New methods of food preservation, pp. 253-282, Salisbury: Chapman & Hall.
59. Snelling, W.J., Matsuda, M., Moore, J.E., and Doplet, J.S.G. 2005. Under the microscope: Campylobacter jejuni. Lett. Appl. Microbiol. 41, 297-302.
60. Snelling, W.J., Metsuda, M., Moore, J.E., and Dooley, J.S.G. 2006. Under the microscope: Arcobacter. Lett. Appl. Microbiol. 42, 7-14.
61. Son, I., Englen, M.D., Berrang, M.E., Fedorka-Cray, P.J., and Harrison, M.A. 2006. Genetic diversity of Arcobacter and Campylobacter on broiler carcasses during processing. J. Food Prot. 69, 1028-1033.
62. Vandamme, P., and De Ley, J. 1991. Proposal for a new family, Campylobacteraceae. Int. J. Syst. Bacteriol 41, 451-455.
63. Vandamme, P., Vancanneyt, M., Pot, B., Mels, L., Hoste, B., Dewettinck, D., Vlaes, L., Van Den Borre, C., Higgins, R., Hommez, J., Kersters, K., Butzler, J.-P., and Goossens, H. 1992. Polyphasic taxonomic study of the emended genus Arcobacter with Arcobacter butzleri comb. nov. and Arcobacter skirrowii sp. nov., an aerotolerant bacterium isolated from veterinary specimens. Int. J. Syst. Bacteriol. 42, 344-356.
64. Vandenberg, O., Houf, K., Douat, N., Vlaes, L., Retore, P., Butzler, J.-P., and Dediste, A. 2006. Antimicrobial susceptibility of clinical isolates on nonjejuni/coli campylobacters and arcobacters from Belgium. J. Antimicrob. Chem. 57, 908-913.
65. Varnam, A.H., and Evans, M.G. 1996. Foodborne pathogens: an illustrated text, London: Manson.
66. Villarruel-López, A., Márquez-González, M., Garaya-Martínez, L.E., Zepeda, H., Castillo, A., Mota de la Garza, L., Murano, E.A., and Torres-Vitela, R. 2003. Isolation of Arcobacter spp. from retail meats and cytotoxic effects of isolates against vero cells. J. Food Prot. 66, 1374-1378.
67. Vytřasová, J., Pejchalová, M., Harsová, K., and Bínová, Š. 2003. Isolation of Arcobacter butzleri and A. cryaerophilus in samples of meats and from meat-processing plants by a culture technique and detection by PCR. Folia Microbiol. 48, 227-232.
68. Yan, J.-J., Ko, W.-C., Huang, A.-H., Chen, H.-M., Jin, Y.-T., and Wu, J.-J. 2000. Arcobacter butzleri bacteremia in a patient with liver cirrhosis. J. Form. Med. Assoc 99, 166-169.
69. Zanetti, F., Varoli, O., Stampi, S., and De Luca, G. 1996. Prevalence of thermophilic Campylobacter and Arcobacter butzleri in food of animal origin. Int. J. Food Microbiol. 33, 315-321.