SURVIVAL OF CAMPYLOBACTER JEJUNI IN CHICKEN MEAT AT FROZEN STORAGE TEMPERATURES

被引：2

作者：

Ivic-Kolevska, Snezana ^{[1
]}

Miljkovic-Selimovic, Biljana ^{[2
,3
]}

Kocic, Branislava ^{[2
,3
]}

机构：

[1] Inst Publ Hlth Republ Macedonia, Skopje, Macedonia

[2] Inst Publ Hlth, Referent Lab Campylobacter & Helicobacter, Nish, Serbia

[3] Univ Nis, Sch Med, Nish, Serbia

来源：

ACTA MICROBIOLOGICA ET IMMUNOLOGICA HUNGARICA | 2012年 / 59卷 / 02期

关键词：

Campylobacter; food-borne infections; food safety; INFLAMMATORY-BOWEL-DISEASE; ENVIRONMENTAL PARAMETERS; LISTERIA-MONOCYTOGENES; RECOVERY; INFECTIONS; POULTRY; INJURY; SKIN;

D O I：

10.1556/AMicr.59.2012.2.4

中图分类号：

R392 [医学免疫学]; Q939.91 [免疫学];

学科分类号：

100102 ;

摘要：

The aim of this study was to determine the survival of Campylobacter jejuni in chicken meat samples at frozen temperatures and given length of incubation and to determine the impact of aerobic bacteria on the survival of C. jejuni. The chicken meat samples were inoculated with C. jejuni NCTC 11351 suspensions and stored in bags at temperatures of -20 degrees C and -70 degrees C. The mean value of C. jejuni from meat samples decreased from 7.52 log(10) CFU/g after 30 minutes of incubation at ambient temperature, to 3.87 log(10) CFU/g on the eighth week of incubation at -20 degrees C, and to 3.78 log(10) CFU/g at incubation at -70 degrees C after the same incubation period. Both freezing temperatures, -20 degrees C and -70 degrees C, decreased the number of campylobacters. The presence of aerobic mesophilic bacteria did not influence the survival of C. jejuni in chicken meet samples. Keeping poultry meat at freezing temperatures is important for the reduction of C. jejuni, which has a strong influence on the prevention of occurrence of campylobacteriosis in humans.

引用

页码：185 / 198

页数：14

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