Evaluation of the direct viable count method for temperature-stressed Campylobacter coli

Höller, Christiane; Martin, W.

doi:10.1016/s0167-7012(98)00053-0

Cited by 2 publications

(1 citation statement)

References 16 publications

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“…However, they observed that pre-incubation of inoculated skins at -20, 4, or 25°C in air for 24 h followed by a shift to a microaerobic environment at 42°C for 4, 8, 24, or 48 h resulted in an overall decline in viability on raw pork skin but not on raw chicken skin. Similarly, Holler and Martin (1998) observed increased sensitivity to antibiotics in cultures of Campylobacter coli pre-incubated at low temperatures. They attributed the increase in sensitivity to metabolic adjustments made to compensate for colder temperatures.…”

Section: Growth Of Vbnc Bacteria: Thermodynamic Aspectsmentioning

confidence: 74%

Survival mechanisms and culturability of Campylobacter jejuni under stress conditions

Jackson

Davis

Tirado

et al. 2009

Antonie van Leeuwenhoek

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Culture-based isolation and enumeration of bacterial human pathogens from environmental and human food samples has significant limitations.Many pathogens enter a viable but non-culturable(VBNC) state in response to stress, and cannot be detected via culturing methods. Favourable growth conditions with a source of energy and an ideal stoichiometric ratio of carbon to inorganic elements can reverse this VBNC state. This review will focus on the bacterium Campylobacter jejuni which is a leading cause of food borne illness in the developed world. C. jejuni can enter a VBNC state in response to extremes in: pH, moisture content, temperature,nutrient content and salinity. Once in a VBNC state,the organism must maintain an energy balance from substrate oxidation through respiration to grow,divide and remain viable. The goal of this review isa greater understanding of how abiotic stress and thermodynamics influence the viability of C. jejuni.

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Section: Growth Of Vbnc Bacteria: Thermodynamic Aspectsmentioning

confidence: 74%

Survival mechanisms and culturability of Campylobacter jejuni under stress conditions

Jackson

Davis

Tirado

et al. 2009

Antonie van Leeuwenhoek

View full text Add to dashboard Cite

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Survival of Campylobacter jejuni in Biofilms Isolated from Chicken Houses

Trachoo

Frank

Stern

2002

Journal of Food Protection

108

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Campylobacter jejuni is a thermophilic and microaerophilic enteric pathogen associated with poultry. Biofilms may be a source of C. jejuni in poultry house water systems since they can protect constituent microorganisms from environmental stress. In this study, the viability of C. jejuni in biofilms of gram-positive chicken house isolates (P1, Y1, and W1) and a Pseudomonas sp. was determined using a cultural method (modified brucella agar) and direct viable count (DVC). Two-day biofilms grown on polyvinyl chloride (PVC) coupons in R2A broth at 12 and 23 degrees C were incubated with C. jejuni for a 6-h attachment period. Media were then refreshed every 24 h for 7 days to allow biofilm growth. Two-day biofilms of P1, Y1, and Pseudomonas spp. enhanced attachment (P < 0.01) of C. jejuni (4.74, 4.62, and 4.78 log cells/cm2, respectively) compared to W1 and controls without preexisting biofilm (4.31 and 4.22 log cells/cm2, respectively). On day 7, isolates P1 and Y1 and Pseudomonas biofilms covered 5.4, 7.0, and 21.5% of the surface, respectively, compared to 4.9% by W1. Viable C. jejuni on the surface decreased (P < 0.05) with time, with the greatest reduction occurring on surfaces without a preexisting biofilm. The number of viable C. jejuni determined by DVC was greater than that determined by the cultural method, indicating that C. jejuni may form a viable but nonculturable state within the biofilm. Both DVC and the cultural method indicate that biofilms enhance (P < 0.01) the survival of C. jejuni during incubation at 12 and 23 degrees C over a 7-day period.

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Evaluation of the direct viable count method for temperature-stressed Campylobacter coli

Cited by 2 publications

References 16 publications

Survival mechanisms and culturability of Campylobacter jejuni under stress conditions

Survival mechanisms and culturability of Campylobacter jejuni under stress conditions

Survival of Campylobacter jejuni in Biofilms Isolated from Chicken Houses

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