Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지

Inhibitory Effects of Acetic Acid and Temperature on Growth of Campylobacter jejuni ATCC 33291

  • Published : 2001.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

The growth inhibition of Campylobacter jejuni ATCC 33291 in the presence of $1\%$ acetic acid at 4, 25, and $42^{\circ}C$, followed by $25^{\circ}C$ and $4^{\circ}C$, at pH 5.5 and pH 6.5, and by the addition of $1\%$ acetic acid aat 4, 25, and $42^{\circ}C$ were determined to be 22, 8.5, and 1.4 min, respectively, in an FBP-SBB medium. The D values of C. jejuni were increased by the addition of chicken and did not follow the linear relationship observed in the FBP-SBB media without chicken. When using distilled water instead of FBP-SBB in the model system, the death rate of C. jejuni was dramatically accelerated. The injured or low cell numbers that were impossible to enumerate using the plate count method, were detected by a polymerase chain reaction and enrichment culture procedure. These results suggested that acetic acid is reliable and effective as a disinfectant, however, it is necessary to take additional care at refrigeration temperatures due to the potential of injred cells during poultry processing.

Keywords

References

  1. J. Food Safety v.12 Reducing microbial populations on beef tissues: Concentration and temperature of lactic acid Anderson, M.E.
  2. Morbid. Mortal. Weekly Rep. v.37 Campylobacter isolates in the United States, 1982-1986. Centers for disease control Anonymous
  3. J. Infect. v.3 The survival of Campylobacter coli/jejuni in unpasteurised milk Barrell, R. A. E.
  4. J. Infect. dis. v.157 Experimental Campylobacter jejuni infection in humans Black, R. E.;M. M. Lavine;M. L. Clements;T. P. Hughes;M. J. Blaser
  5. Appl. Environ. Microbiol. v.44 Campylobacter jejuni survival in chicken meat as a function of temperature Blankenship, L. C.;S. E. Craven
  6. J. Clin. Microbiol. v.11 Survival of Campylobacter fetus subsp. jejuni in biological milieus Blaser, M. J.;H. L. Hardesty;B. Powers;W. L. Wang
  7. Epidimiological Rev. v.5 Epodemiology of C. jejuni in infections Blaser, M. D.;D. N. Taylor;R. A. Feldman
  8. Microbiol. v.143 Resuscitation of nonculturable cells from aged cultures of Campylobacter jejuni Bovill, R. A. ;B. M. Mackey
  9. J. Food Prot. v.58 Health risks and consequences of Salmonella and Campylobacter jejuni in raw poultry Bryan, F. L.;M. P. Doyle
  10. Lett. Appl. Microbiol. v.21 Survival of Campylobacter jejuni in foods and comparison with a predictive model Curtis, L. M.;M. Patrick;C. de W. Blackburn
  11. Appl. Environ. Microbiol. v.43 Response of Campylobacter jejuni to sodium chloride Doyle, M. P.;D. J. Roman
  12. J. Food Prot. v.45 Sensitivity of Campylobacter jejuni to drying Doyle, M. P.;D. J. Roman
  13. Appl. Environ. Microbiol. v.58 Rapid and sensitive detection of Campylobacter spp. in chicken products by suing the polymerase chain reaction Geisendorf, B. A. J.;W. G. V. Quint;M. H. C. Henkens;H. Stegeman;P. A. Huf;H. G. M. Niesters
  14. J. Microbiol. Biotechnol. v.10 Comprison of cellular fatty acid composition and genotypic analysis of Bifidobacterium longum MK-G7 with commercial bifidobacteria strains Jung, H.-K.;E.-R. Kim;G.-E. Ji;J.-H. Park;S.-K. Cha;S.-L. Juhn
  15. Manual of Methods for General Bacteriology Enrichment and isolation Krieg, N. R.
  16. J. Food Prot. v.77 The immediate bactericidal effect of lactic acid on meat-borne pathogen Netten, P. V.;J. H. J. Huis in 't Veld;D. A. A. Mossel
  17. J. Food Prot. v.49 Effect of actic acid on the death rates at 52°C of Salmonella newport, Salmonella typhimurium, and Campylobacter jejuni in poultry scald water Okrend, A. J.;R. W. Johnston;A. B. Moran
  18. Lett. Appl. Microbiol. v.10 The influence of pH and temperature on the behaviour of Salmonella enteritidis phage type 4 in home-made mayonnaise Perales, I.;M. I. Garcia
  19. Fundamental Food Micobiology Control by low pH and organic acids Ray, B.
  20. Br. Med. J. v.282 Infective dose of Campylobacter jejuni in milk Robinson, D. A.
  21. J. Microbiol. Biotechnol. v.9 Specific detedction of enteropathogen Campylobacter jejuni in food using a polymerase chain reaction Shin, S. S.;J. H. Park;W. J. Kim
  22. J. Microbiol. Biotechnol. v.11 Inhibition of Campylobacter jejuni in chicken by ethanol, hydrogen peroxide, and organic acids Shin, S.-Y.;H.-J. Hwang;W. J. Kim
  23. Kor. J. Food Sci. Technol. v.30 Survival of Compylobacter jejuni under aeroboc condition Shin, S. S.;K. Y. Kim;J. H. Park
  24. Bergey's Manual of Systematic Bacteriology v.1 Genus Campylobacter. Sebald and Veron 1963, 907 Smibert, R. M.;Krieg, N. R.(ed.);Holt, J. G. (ed.)
  25. J. Food Prot. v.58 Arthritis, Guillain-Barre syndome, and other sequelae of Campylobacter jejuni enteritis Smith, J. L.
  26. J. Hyg. Camb. v.87 The occurrence of Campylobacter jejuni in fresh food and wurvival under different conditions Svedhem, Å.;B. Kaijser;E. Sjogren
  27. Appl. Environ. Microbiol. v.64 Cloning and nucleotide sequence of the GyrB gene of Vibrio parahaemolyticus and its application in detection of this pathogen in shrimp Venkateswaran, K.;N. Dohmoto;S. Harayama