Chicken juice, a food-based model system suitable to study survival of Campylobacter jejuni

Birk, Tina; Ingmer, Hanne; Andersen, Marianne Thorup; Jørgensen, Kirsten; Brøndsted, Lone

doi:10.1046/j.1472-765x.2003.01446.x

Cited by 72 publications

(61 citation statements)

References 13 publications

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“…While some research on food pathogens often uses artificial media and less-than-relevant incubation conditions; this paper presents effects that were observed for Campylobacter incubated in chicken exudates, the organism's common environment, under normal food storage conditions, thus making the results more applicable to food safety concerns (2,3,26). However, these results are surprising given previous research that had shown that polyphosphates exhibited antimicrobial action against many food pathogens (1,8,10,12).…”

Section: Discussioncontrasting

confidence: 47%

“…It is comprised of water, blood, fats, and other materials added to the poultry during processing. Sterilized poultry exudates make for a convenient experimental material that is also relevant to the conditions which Campylobacter will experience as a contaminant of processed poultry (2,3). Two different types of chicken exudates were collected from commercial producers, one from chickens processed without additives (nonenhanced) and the other from chickens that were treated with a commercial marinade to increase the quality and appeal of the meat at market (enhanced).…”

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confidence: 99%

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Effects of Polyphosphate Additives on Campylobacter Survival in Processed Chicken Exudates

Gunther

2010

Appl Environ Microbiol

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Campylobacter spp. are responsible for a large number of the bacterial food poisoning cases worldwide. Despite being sensitive to oxygen and nutritionally fastidious, Campylobacter spp. are able to survive in food processing environments and reach consumers in sufficient numbers to cause disease. To investigate Campylobacter persistence on processed chicken, exudates from chickens produced for consumer sale were collected and sterilized. Two types of exudates from chicken products were collected: enhanced, where a marinade was added to the chickens during processing, and nonenhanced, where no additives were added during processing. Exudates from enhanced chicken products examined in this study contained a mixture of polyphosphates. Exudate samples were inoculated with Campylobacter jejuni or Campylobacter coli strains and incubated under a range of environmental conditions, and viable bacteria present in the resultant cultures were enumerated. When incubated at 42°C in a microaerobic environment, exudates from enhanced chicken products resulted in increased survival of C. jejuni and C. coli compared with that in nonenhanced exudates in the range of <1 to >4 log CFU/ml. Under more relevant food storage conditions (4°C and normal atmosphere), the exudates from enhanced chicken products also demonstrated improved Campylobacter survival compared with that in nonenhanced exudates. Polyphosphates present in the enhanced exudates were determined to be largely responsible for the improved survival observed when the two types of exudates were compared. Therefore, polyphosphates used to enhance chicken quality aid in sustaining the numbers of Campylobacter bacteria, increasing the opportunity for disease via cross-contamination or improperly cooked poultry.

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Section: Discussioncontrasting

confidence: 47%

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confidence: 99%

Effects of Polyphosphate Additives on Campylobacter Survival in Processed Chicken Exudates

Gunther

2010

Appl Environ Microbiol

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“…More recently Birk et al [18] have developed a food-based model system which is a suitable model system for the study of survival of C. jejuni in food systems. This model employs chicken juice as the test matrix and may be useful in anticipating the survival of C. jejuni in foods, thereby leading to the development of new preservation systems.…”

Section: Food Related Environmentsmentioning

confidence: 99%

Campylobacter

et al. 2005

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-Species within the genus, Campylobacter, have emerged over the last three decades as significant clinical pathogens, particularly of human public health concern, where the majority of acute bacterial enteritis in the Western world is due to these organisms. Of particular concern are the species, C. jejuni and C. coli, which are responsible for most of these gastrointestinal-related infections. Although these organisms have already emerged as causative agents of zoonoses, several aspects of their epidemiology and pathophysiology are only beginning to emerge. Trends in increasing antibiotic resistance are beginning to emerge with oral antibiotics, which may be the drug of choice for when it is necessary to intervene chemotherapeutically. This review wishes to examine (i) emerging clinical aspects of the disease, such as Guillain Barré syndrome (GBS), (ii) the association between these organisms and poultry as a natural host, (iii) environmental aspects of Campylobacter epidemiology, (iv) the emergence of atypical campylobacters (v) emerging trends in antibiotic resistance, (vi) adoption of modern methods for the detection of campylobacters.

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“…C. jejuni does not normally multiply on food products (35) because most strains grow only between 31 and 45°C and require reduced oxygen tension as well as 5 to 10% carbon dioxide for growth. In contrast, C. jejuni survives well in food products at low temperature (5,26), and due to a low infective dose (6), even few surviving Campylobacter organisms can present a health risk to humans.…”

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confidence: 99%

The HtrA Protease of Campylobacter jejuni Is Required for Heat and Oxygen Tolerance and for Optimal Interaction with Human Epithelial Cells

Brøndsted

Andersen

Parker

et al. 2005

Appl Environ Microbiol

101

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Campylobacter jejuni is a predominant cause of food-borne bacterial gastroenteritis in the developed world. We have investigated the importance of a homologue of the periplasmic HtrA protease in C. jejuni stress tolerance. A C. jejuni htrA mutant was constructed and compared to the parental strain, and we found that growth of the mutant was severely impaired both at 44°C and in the presence of the tRNA analogue puromycin. Under both conditions, the level of misfolded protein is known to increase, and we propose that the heat-sensitive phenotype of the htrA mutant is caused by an accumulation of misfolded protein in the periplasm. Interestingly, we observed that the level of the molecular chaperones DnaK and ClpB was increased in the htrA mutant, suggesting that accumulation of nonnative proteins in the periplasm induces the expression of cytoplasmic chaperones. While lack of HtrA reduces the oxygen tolerance of C. jejuni, the htrA mutant was not sensitive to compounds that increase the formation of oxygen radicals, such as paraquat, cumene hydroperoxide, and H 2 O 2 . Using tissue cultures of human epithelial cells (INT407), we found that the htrA mutant adhered to and invaded human epithelial cells with a decreased frequency compared to the wild-type strain. This defect may be a consequence of the observed altered morphology of the htrA mutant. Thus, our results suggest that in C. jejuni, HtrA is important for growth during stressful conditions and has an impact on virulence.

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Chicken juice, a food-based model system suitable to study survival of Campylobacter jejuni

Cited by 72 publications

References 13 publications

Effects of Polyphosphate Additives on Campylobacter Survival in Processed Chicken Exudates

Effects of Polyphosphate Additives on Campylobacter Survival in Processed Chicken Exudates

Campylobacter

The HtrA Protease of Campylobacter jejuni Is Required for Heat and Oxygen Tolerance and for Optimal Interaction with Human Epithelial Cells

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