- Published:
Survival of Campylobacter Jejuni/Coli in Ground Refrigerated and in Ground Frozen Beef Liver and in Frozen Broiler Carcasses
Förekomsten av inokulerade Campylobacter jejuni/coli bakterier, i malen nötlever efter nedkyling eller djupfrysning och i broilers efter djupfrysning
Acta Veterinaria Scandinavica volume 22, pages 566–577 (1981)
Abstract
Survival of 5 strains of Campylobacter jejuni/coli in ground beef liver stored at 4° C and at –20° C was studied. After 6 days of storage at 4° C the beef liver was spoiled, which was indicated by APG log 7.25 and lactobacilli count log 7.0. During this storage Campylobacter counts decreased only slightly. After 12 weeks of storage at –20° C Campylobacter counts decreased by 2–3 logs in frozen ground beef liver. Survival of 4 strains of C. jejuni/coli on frozen broiler carcasses was also studied. Two inoculation levels, 103–104/g and 104–105/g were used. On frozen broiler carcasses Campylobacter counts decreased by 0.5–2.0 logs during 12 weeks at –20° C.
Sammanfattning
Fem stammar av C. jejuni/coli inoculerades i malen nktlever och förekomsten av dessia följdes under 6 dagar i 4° C och under 12 veckor i —20° C. Efter 6 dagar i 4° C var den malna levern fördärvad, vilket manifesterades av totalantalet av bakterier, log 7.25, och av antalet laktobasilli, log 7.0. Under förvaringen av malen lever i 4° C blev antalet av Campylobacter celler nästan oförändrad. Efter 12 veckor i —20°C minskade antalet av C. jejuni/coli celler med 2 till 3 logs i malen lever.
Förekomsten av C. jejuni/coli i djupfrysta broiler förvarade i —20° C för 12 veckor undersöktes också. I djupfrysta broilers minskade antalet av C. jejuni/coli celler med 0.5 till 2.0 logs under 12 veckor i —20° C.
References
Blaser, M. J., H. L. Hardesty & W.-L. Wang: Survival of Campylobacter fetus subsp. jejuni in biological milieus. J. clin. Microbiol. 1980, 11, 309–313.
Butzler, J. B. & M. B. Skirrow: Campylobacter enteritis. Clin. Gastroenterol. 1979, 8, 738–765.
Evans, J. B. & C. F. Niven Jr.: Microbiology of meat: Bacteriology. In: The Science of Meat and Meat Products. W. H. Freeman & Co, San Francisco 1960.
Fletcher, R. D. & W. N. Plaslridge: Difference in physiology of Vibrio spp. from chickens and man. Avian Dis. 1964, 8, 72–75.
Gow, J. A., R. A. MacLeod, M. Goodbody, D. Frank & L. DeVoe: Growth characteristics at low Na+ concentration and the stability of the Na+ requirement of a marine bacterium. Canad. J. Microbiol. 1981, 27, 350–357.
Grant, I. H., N. J. Richardson & V. D. Bokkenheuser: Broiler chickens as potential source of Campylobacter infections in humans. J. clin. Microbiol. 1980, 11, 508–510.
Hänninen, M.-L.: Characterization of Campylobacter jejuni/coli isolated from different sources. To be published.
Hänninen, M.-L. & M. Raevuori: Occurrence of Campylobacter fetus subsp. jejuni and Y. enterocolitica in domestic animals and in some foods of animal origin in Finland. Nord. Vet.-Med. 1981, 33, 441–445.
Ingram, M. & A. C. Kitchell: Salt as a preservative for foods. J. Food Technol. 1967, 2, 1–15.
Ingram, M. & B. M. MacKey: Inactivation by cold. In: Inhibition and Inactivation of Vegetative Microbes. Skinner, F. A. & W. B. Hugo (eds.). Academic Press 1976, pp. 111–151.
Lawson, G. H. K., A. C. Rowland & P. Wooding: The characterisation of Campylobacter sputorum subspecies mucosalis isolated from pigs. Res. Vet. Sci. 1975, 18, 121–126.
Lee, W. H. & H. Riemann: The inhibition and destruction of Enterobacteriaceae of pathogenic and public health significance. In: Inhibition and Destruction of the Microbial Cell. W. B. Hugo (ed.). Academic Press, New York, N.Y. 1971, p. 399.
MacLeod, R. A., M. Goodbody & J. Thomason: Osmotic effects on membrane permeability in a marine bacterium. J. Bact. 1978, 133, 1135–1143.
Matches, J. R. & J. Liston: Effects of incubation temperature on the salt tolerance of Salmonella. J. Milk Food Technol. 1972, 35, 39–44.
Pearson, A. D., W. G. Suckling, I. D. Ricciardi, M. Knill & E. Ware: Campylobacter-associated diarrhea in Southampton. Brit. med. J. 1977, ii, 955–956.
Scott, W. J.: Water relations of food spoilage micro-organisms. Advanc. Food Res. 1957, 7, 83–127.
Sherman, J. M. & N. R. Albus: Physiological youth in bacteria. J. Bact. 1923, 8, 123–139.
Shewan, J. M. & M. Veron: Genus Vibrio. In: Bergey’s Manual of Determinative Bacteriology. Buchanan, R. E. & N. E. Gibbons (eds.). 8th Ed. Williams & Wilkins, Baltimore 1974, pp. 340– 345.
Shipp, H. L.: Survival of Salmonella enteritidis in brine. Proceedings of a Symposium on The Microbiology of Fish and Meat Curing Brines, London 1957.
Smibert, R. M.: Campylobacter. In: Bergey’s Manual of Determinative Bacteriology. Buchanan, R. E. & N. E. Gibbons (eds.). 8th Ed. Williams & Wilkins, Baltimore 1974, pp. 207–211.
Stern, N. J., M. D. Pierson & A. W. Kotula: Effects of pH and sodium chloride on Yersinia enterocolitica growth at room and refrigeration temperature. J. Food Sci. 1980, 45, 64–67.
Stern, N. J.: Campylobacter fetus spp. jejuni: Recovery methodology and isolation from lamb carcasses. J. Food Sci. 1981, 46, 660– 663.
Straka, R. P. & J. L. Stokes: Metabolic injury to bacteria at low temperature. J. Bact. 1959, 78, 181–185.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Hänninen, ML. Survival of Campylobacter Jejuni/Coli in Ground Refrigerated and in Ground Frozen Beef Liver and in Frozen Broiler Carcasses. Acta Vet Scand 22, 566–577 (1981). https://doi.org/10.1186/BF03548680
Received:
Published:
Issue Date:
DOI: https://doi.org/10.1186/BF03548680