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Effects of Short‐Chain Nitrocompounds against Campylobacter jejuni and Campylobacter coli in vitro
Author(s) -
Horrocks S.M.,
Jung Y.S.,
Huwe J.K.,
Harvey R.B.,
Ricke S.C.,
Carstens G.E.,
Callaway T.R.,
Anderson R.C.,
Ramlachan N.,
Nisbet D.J.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00255.x
Subject(s) - nitroethane , campylobacter jejuni , propionate , incubation , nitro , chemistry , microbiology and biotechnology , campylobacter coli , campylobacter , bacteria , biology , biochemistry , organic chemistry , alkyl , genetics , catalysis
ABSTRACT: Effects of 2‐nitro‐1‐propanol, 2‐nitroethanol, nitroethane, and 2‐nitro‐methyl‐propionate (0, 10, and 20 mM) on growth of Campylobacter jejuni were tested during culture in Bolton broth adjusted to pH 5.6, 7.0, or 8.2. The nitrocompounds were similarly tested against C. coli but at pH 8.2 only. Viable cell counts measured during incubation revealed main effects ( P < 0.05) of all nitrocompounds on the survivability of C. jejuni . An effect of pH ( P < 0.05) on the survivability of C. Jejuni during incubation with nitrocompounds was observed, with greater inhibition observed at pH 8.2 than at pH 5.6 or 7.0 for nitroethane, 2‐nitro‐l‐propanol, and 2‐nitroethanol, but not for 2‐nitro‐methyl‐propionate, which showed greatest inhibition at pH 5.6. Except for 2‐nitro‐methyl‐propionate, which was ineffective, all nitrocompounds elicited similar effects on C. coli . The effect of nitroethane and 2‐nitro‐l‐propanol (10 mM) on naturally occurring Campylobacter was investigated during incubation of porcine fecal suspensions, where Campylobacter concentrations decreased more rapidly ( P < 0.05) in suspensions with added 2‐nitro‐l‐propanol than in unsupplemented or nitroethane‐supplemented suspensions, thus reiterating the superior inhibitory effect of 2‐nitro‐l‐propanol.