Exposure of campylobacter jejuni to 6°C: Effects on heat resistance and electron transport activity

Journal of Food Protection

Volumn 73, Issue 4, 2010, Pages 729-733

  Hughes, Rebecca Ayme ^a   Cogan, Tristan ^a   Humphrey, Tom ^a,b  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

^b UNIVERSITY OF LIVERPOOL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; SALMONELLA;

EID: 77951148609     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.4.729     Document Type: Article

References (18)

1. Allerberger, F., N. Al-Jazrawi, P. Kreidl, M. P. Dierich, G. Feierl, I. Hein, and M. Wagner. 2003. Barbecued chicken causing a multi-state outbreak of Campylobacter jejuni enteritis. Infection 31:19-23.
2. Cason, J. A., and M. E. Berrang. 2002. Variation in numbers of bacteria on paired chicken carcass halves. Poult. Sci. 81:126-133.
3. Forbes, K. J., F. J. Gormley, J. F. Dallas, O. Labovitiadi, M. MacRae, R. J. Owen, J. Richardson, N. J. Strachan, J. M. Cowden, I. D. Ogden, and C. C. McGuigan. 2009. Campylobacter immunity and coinfection following a large outbreak in a farming community. J. Clin. Microbiol. 47:111-116.
4. Georgsson, F., A. E. Thornorkelsson, M. Geirsdottir, J. Reiersen, and N. J. Stem. 2006. The influence of freezing and duration of storage on Campylobacter and indicator bacteria in broiler carcasses. Food Microbiol. 23:677-683.
5. Harris, N. V., N. S. Weiss, and C M. Nolan. 1986. The role of poultry and meats in the etiology of Campylobacter jejunilcoli enteritis. Am. J. Public Health 76:407-411.
6. Hazeleger, W. C, J. A. Wouters, F. M. Rombouts, and T. Abee. 1998. Physiological activity of Campylobacter jejuni far below the minimal growth temperature. Appl. Environ. Microbiol. 64:3917-3922.
7. Hughes, R. A., K. Hallen, T. Cogan, M. Enser, and T. Humphrey. 2009. The response of Campylobacter jejuni to low temperature differs from that of Escherichia coli. Appl. Environ. Microbiol. 75: 6292-6298.
8. Humphrey, T. J. 1990. Heat resistance in Salmonella enteritidis phage type 4: the influence of storage temperatures before heating. J. Appl. Bacteriol. 69:463-497.
9. Jackson, T. C., M. D. Hardin, and G. R. Acuff. 1996. Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef as influenced by storage and holding temperatures. J. Food Prot. 59: 230-237.
10. 10. Katsui, N., T. Tsuchido, M. Takano, and I. Shibasaki. 1982. Viability of heat-stressed cells of micro-organisms as influenced by preincubation and post-incubation temperatures. J. Appl. Microbiol. 53: 103-108. (Pubitemid 13214659)
11. 11. McMeechan, A., M. Roberts, T. A. Cogan, F. Jørgensen, A. Stevenson, C Lewis, G. Rowley, and T. J. Humphrey. 2007. Role of the alternative sigma factors sigmaE and sigmaS in survival of Salmonella entérica serovar Typhimurium during starvation, refrigeration and osmotic shock. Microbiology 153:263-269. (Pubitemid 46111841)
12. Moore, J. E., and R. H. Madden. 2000. The effect of thermal stress on Campylobacter coli. J. Appl. Microbiol. 89:892-899.
13. Murphy, C, C Carroll, and K. N. Jordan. 2003. Induction of an adaptive tolerance response in the foodbome pathogen, Campylobacter jejuni. FEMS Microbiol. Lett. 223:89-93.
14. Peleg, M., and M. B. Cole. 2000. Estimating the survival of Clostridium botulinum spores during heat treatments. J. Food Prot. 63:190-195.
15. Pogačar, M. Š., R. R. Mihaljević, A. Klaňnik, G. Brumini, M. Abram, and S. S. Možina. 2009. Survival of stress exposed Campylobacter jejuni in the murine macrophage J774 cell line. Int. J. Food Microbiol. 129:68-73.
16. Verhoeff-Bakkenes, L., W. C Hazeleger, R. de Jonge, and M. H. Zwietering. 2009. Campylobacter jejuni: a study on environmental conditions affecting culturability and in vitro adhesion/invasion. J. Appl. Microbiol. 106:924-931.
17. Wilson, D. J., E. Gabriel, A. J. H. Leatherbarrow, J. Cheesbrough, S. Gee, E. Bolton, A. Fox, P. Fearnhead, C. A. Hart, and P. J. Diggle. 2008. Tracing the source of campylobacteriosis. PLoS Genet. 4(9): e1000203. DOI: 10.1371/journal.pgen.l000203.
18. 18. Yang, H., Y. Li, and M. G. Johnson. 2001. Survival and death of Salmonella typhimurium and Campylobacter jejuni in processing water and on chicken skin during poultry scalding and chilling. J. Food Prot. 64:770-776. (Pubitemid 32532737)