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In retail meat products,  Campylobacter jejuni ,  C. coli , and  Staphylococcus aureus  have been reported in high prevalence. The polymicrobial interaction between  Campylobacter  and other bacteria could enhance  Campylobacter  survival during the adverse conditions encountered during retail meat processing and storage. This study was designed to investigate the potential role of  S. aureus  from retail meats in enhancing the survival of  Campylobacter  exposed to low temperature, aerobic conditions, and biofilm formation. Results indicated that viable  S. aureus  cells and filter-sterilized cell-free media obtained from  S. aureus  prolonged the survival of  Campylobacter  at low temperature and during aerobic conditions. Biofilm formation of  Campylobacter  strains was significantly enhanced in the presence of viable  S. aureus  cells, but the results were inconclusive when extracts from cell-free media were used. In conclusion, the presence of  S. aureus  cells enhances survivability of  Campylobacter  strains in adverse conditions such as low temperature and aerobic conditions. Further investigations are warranted to understand the interaction between  Campylobacter  and  S. aureus , and effective intervention strategies are needed to reduce the incidence of both foodborne pathogens in retail meat products.

Staphylococcus aureus enhances biofilm formation, aerotolerance, and survival of Campylobacter strains isolated from retail meats