Literature DB >> 6812501

Campylobacter jejuni survival in chicken meat as a function of temperature.

L C Blankenship, S E Craven.   

Abstract

Recognition of Campylobacter fetus subsp. jejuni (referred to hereafter as C. jejuni) as an important human pathogen and its isolation from meat products indicate the need for knowledge of its survival characteristics in meats. Thermal death times (D-values) for a single strain and a five-strain composite were determined in 1% peptone and autoclaved ground chicken meat at temperatures ranging from 49 to 57 degrees C. Survival was determined for these strains in chicken meat at 4, 23, 37, and 43 degrees C. Survival was also determined on raw chicken drumsticks stored at 4 degrees C in either an ambient or a CO2 atmosphere. D-values were greater in chicken meat than in peptone in all cases. D-values in peptone for strain H-840 at 49, 51, 53, 55, and 57 degrees C were 15.2, 4.90, 1.71, 0,64, and 0.25 min, respectively. The corresponding D-values in ground chicken meat were 20.5, 8.77, 4.85, 2.12, and 0.79 min, respectively. Similar results were obtained with a composite of five strains. When sterile ground chicken meat was inoculated with approximately 10(6) to 10(7) C. jejuni cells per g and stored at 37 degrees C in an ambient atmosphere, a 1-to 2-log count increase occurred during the first 4 days, followed by a gradual decline of about 1 log during the remainder of the 17-day storage period. No growth was observed among similarly inoculated samples that were stored at 4, 23, and 43 degrees C but counts declined by about 1 to 2 logs at 4 degrees C (17 day), by 2.5 to 5 logs at 23 degrees C (17 days), and to undetectable levels at 43 degrees C (between 10 and 16 days). Survival on raw chicken drumsticks stored at 4 degrees C in CO2 and in an ambient atmosphere declined by about 1.5 and 2.0 logs, respectively, during 21 days of storage. The effect of temperature on the survival of C. jejuni in chicken meat was similar to that reported in other natural and laboratory milieus. Ordinary cooking procedures that destroy salmonellae would be expected to destroy C. jejuni.

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Year:  1982        PMID: 6812501      PMCID: PMC241973          DOI: 10.1128/aem.44.1.88-92.1982

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN: 0099-2240            Impact factor:   4.792


  17 in total

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Authors:  M B Skirrow
Journal:  Br Med J       Date:  1977-07-02

Review 2.  Campylobacter enteritis.

Authors:  J P Butzler; M B Skirrow
Journal:  Clin Gastroenterol       Date:  1979-09

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Authors:  R M Smibert
Journal:  Annu Rev Microbiol       Date:  1978       Impact factor: 15.500

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Authors:  P De Mol; E Bosmans
Journal:  Lancet       Date:  1978-03-18       Impact factor: 79.321

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Authors:  P C Simon
Journal:  Can J Comp Med       Date:  1976-07

6.  Survival of a Salmonella typhimurium experimental contaminant during cooking of beef roasts.

Authors:  L C Blankenship
Journal:  Appl Environ Microbiol       Date:  1978-06       Impact factor: 4.792

7.  Campylobacter enteritis in South Australia.

Authors:  T W Steele; S McDermott
Journal:  Med J Aust       Date:  1978-10-21       Impact factor: 7.738

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Authors:  H A George; P S Hoffman; R M Smibert; N R Krieg
Journal:  J Clin Microbiol       Date:  1978-07       Impact factor: 5.948

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Authors:  J Oosterom
Journal:  Tijdschr Diergeneeskd       Date:  1980-01-01

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Authors:  M J Blaser; I D Berkowitz; F M LaForce; J Cravens; L B Reller; W L Wang
Journal:  Ann Intern Med       Date:  1979-08       Impact factor: 25.391

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  16 in total

1.  Pre-enrichment and enrichment methods for isolating small number of campylobacteria from contaminating flora.

Authors:  M Aho; M Kauppi; J Hirn
Journal:  Acta Vet Scand       Date:  1988       Impact factor: 1.695

2.  Survival of thermotolerant campylobacters in water.

Authors:  B Gondrosen
Journal:  Acta Vet Scand       Date:  1986       Impact factor: 1.695

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Authors:  H C Dawkins; F J Bolton; D N Hutchinson
Journal:  J Hyg (Lond)       Date:  1984-06

Review 4.  The occurrence and significance of Campylobacter jejuni in man and animals.

Authors:  S M Shane; M S Montrose
Journal:  Vet Res Commun       Date:  1985-07       Impact factor: 2.459

5.  Recovery of Campylobacter from human faeces stored at 4 degrees C.

Authors:  C Ladrón de Guevara; M T Pérez-Pomata; A Agulla; F J Merino; P A Villasante; A C Velasco
Journal:  Epidemiol Infect       Date:  1989-04       Impact factor: 2.451

6.  Survival of cold-stressed Campylobacter jejuni on ground chicken and chicken skin during frozen storage.

Authors:  Saumya Bhaduri; Bryan Cottrell
Journal:  Appl Environ Microbiol       Date:  2004-12       Impact factor: 4.792

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Authors:  K Yogasundram; S M Shane
Journal:  Vet Res Commun       Date:  1986-11       Impact factor: 2.459

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Authors:  M L Hänninen; H Korkeala; P Pakkala
Journal:  J Hyg (Lond)       Date:  1984-02

9.  Efficacy of media and methods for detecting and enumerating Campylobacter jejuni in refrigerated chicken meat.

Authors:  L R Beuchat
Journal:  Appl Environ Microbiol       Date:  1985-10       Impact factor: 4.792

10.  Campylobacter spp. as a Foodborne Pathogen: A Review.

Authors:  Joana Silva; Daniela Leite; Mariana Fernandes; Cristina Mena; Paul Anthony Gibbs; Paula Teixeira
Journal:  Front Microbiol       Date:  2011-09-27       Impact factor: 5.640

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