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Growth temperature of four Campylobacter jejuni strains influences their subsequent survival in food and water
Author(s) -
Duffy L.,
Dykes G.A.
Publication year - 2006
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2006.02019.x
Subject(s) - campylobacter jejuni , microbiology and biotechnology , biology , campylobacter , bacteria , food science , genetics
Aim: To determine if Campylobacter jejuni grown at 37 and 42 °C have different abilities to survive on beef and chicken, and in water. Methods and Results: 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. Conclusions: Growth temperature influences the survival of Camp. jejuni on food and in water. Significance and Impact of the Study: 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.