The effect of thermal stress on Campylobacter coli

Moore, John E.; Madden, Robert H.

doi:10.1046/j.1365-2672.2000.01204.x

Cited by 24 publications

(23 citation statements)

References 21 publications

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“…Statistical analysis showed that there were some small but statistically significant differences between the strains ( Table 1). As the D values were higher than those recorded previously for other strains (3,21,26), further measurements were obtained using the coil method of Cole and Jones (2,29). These measurements yielded the same D values within the limits of experimental uncertainty, confirming the reliability of the results shown in Table 1.…”

Section: Resultsmentioning

confidence: 86%

Heat Resistance and Mechanism of Heat Inactivation in Thermophilic Campylobacters

Nguyen

Corry

Miles

2006

Appl Environ Microbiol

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The heat resistance of Campylobacter jejuni strains AR6 and L51 and the heat resistance of Campylobacter coli strains DR4 and L6 were measured over the temperature range from 50 to 60°C by two methods. Isothermal measurements yielded D 55 values in the range from 4.6 to 6.6 min and z values in the range from 5.5 to 6.3°C. Dynamic measurements using differential scanning calorimetry (DSC) during heating at a rate of 10°C/min yielded D 55 values of 2.5 min and 3.4 min and z values of 6.3°C and 6.5°C for AR6 and DR4, respectively. Both dynamic and isothermal methods yielded mean D 55 values that were substantially greater than those reported previously (0.75 to 0.95 min). DSC analysis of each strain during heating at a rate of 10°C/min yielded a complex series of overlapping endothermic peaks, which were assigned to cell wall lipids, ribosomes, and DNA. Measurement of the decline in the numbers of CFU in calorimetric samples as they were heated showed that the maximum rate of cell death occurred at 56 to 57°C, which is close to the value predicted mathematically from the isothermal measurements of D and z (61°C). Both estimates were very close to the peak m 1 values, 60 to 62°C, which were tentatively identified with unfolding of the 30S ribosome subunit, showing that cell death in C. jejuni and C. coli coincided with unfolding of the most thermally labile regions of the ribosome. Other measurements indicated that several essential proteins, including the ␣ and ␤ subunits of RNA polymerase, might also unfold at the same time and contribute to cell death.Thermophilic Campylobacter species, particularly Campylobacter jejuni and to a lesser extent Campylobacter coli, are the most important cause of bacterial gastroenteritis in the developed world (5, 11). This is surprising because campylobacters are considered to be poor survivors in the environment. In particular, they are considered to be more heat and radiation sensitive than most bacteria, including other gram-negative food-borne pathogens, such as Salmonella spp. and Escherichia coli (8). They are also considered to be sensitive to drying and are unable to multiply at temperatures below 31°C (6, 22). However, there have been few detailed studies that have determined D and z values. In this study our goals were to examine the heat resistance of several strains of C. jejuni and C. coli over the temperature range from 50 to 60°C and to investigate the mechanism of heat damage by use of differential scanning calorimetry (DSC). MATERIALS AND METHODSStrains. Two strains of C. jejuni and two strains of C. coli were examined. C. jejuni AR6, an isolate from poultry feces, was supplied by D. Newell (Food and Environmental Safety, Veterinary Laboratories Agency, Weybridge, United Kingdom). C. jejuni L51 and C. coli L6 were isolated from broiler chickens on a slaughter line. C. coli DR4, which was isolated from retail chicken, was obtained from T. Humphrey (University of Bristol, Bristol, United Kingdom) and was found previously to be particularly heat resistant when it was...

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Section: Resultsmentioning

confidence: 86%

Heat Resistance and Mechanism of Heat Inactivation in Thermophilic Campylobacters

Nguyen

Corry

Miles

2006

Appl Environ Microbiol

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“…Any heat treatment process designated to kill Salmonella and Listeria will eradicate Campylobacter spp. on similar matrices as well (Moore and Madden, 2000). Campylobacter spp.…”

Section: Temperature Changesmentioning

confidence: 98%

Stress Response of Campylobacter spp. and its Role in Food Processing

Alter

Scherer

2006

Journal of Veterinary Medicine, Series B

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In many temperate countries Campylobacter spp. are the most common bacterial causes of human infectious intestinal disease. Yet the aetiology of this infection has only partly been described. A majority of human campylobacteriosis cases are associated with food of animal origin. Despite being very sensitive to environmental stressors Campylobacter spp. are able to persist in the food chain and can pose a threat to the consumer. In this review, the survival potential and stress response of Campylobacter spp. in food will be summarized and the importance of food preservation technologies will be discussed.

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“…Sorqvist (1989) compared the types of test tubes for the D-value determination and found marked differences between the capillary tube and other types. Moore and Madden (2000) compared the heat transfer properties of three flasks in order to select the best one which could be used later for their Campylobacter spp. Similarly, Stumbo (1973) reported a lower D-value for Listeria monocytogenes by using a complete submerged system.…”

Section: Test and Experimental Conditionsmentioning

confidence: 99%

Campylobacter heat resistance - past, current status and future prospect for New Zealand and beyond

Al-Sakkaf

2015

World's Poultry Science Journal

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New Zealand has a much higher rate of reported campylobacteriosis cases than the rest of the developed world. It has been assumed that New Zealand C. jejuni strains have greater heat tolerance and thus are better able to survive cooking. Therefore there is a need to fully determine the temperature dependence of Campylobacter spp. and to update the current knowledge of kinetic parameters such as D and z values of Campylobacter spp. The significantly higher reported Dvalues for Campylobacter spp. already seen in the Netherlands requires a practical stance in ensuring appropriate evaluation of thermal process lethality of Campylobacter spp. An extensive search of data bases for publications on Campylobacter heat resistance was conducted. The kinetic parameters obtained in New Zealand under isothermal and dynamic conditions in broths or in food matrix are broadly in agreement with previously published international data and do not indicate that New Zealand strains are more heat resistant than other strains. This finding has a significant impact to regulators, consumers, food industry and researchers as it has revealed the scientific evidence to maintain the standards for the heat treatment practices. Any change of heat treatment practice can cause unpredicted loss to the poultry industry and challenges the regulatory bodies to convey the message of altering the consumers cooking temperature to all consumers with a short time given the reluctance of consumers in using thermometers to verify the cooking temperature at home. Consumers play an important role in making certain the food they prepare is safe by preventing cross-contamination in order to avoid the risk of food borne diseases.

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The effect of thermal stress on Campylobacter coli

Cited by 24 publications

References 21 publications

Heat Resistance and Mechanism of Heat Inactivation in Thermophilic Campylobacters

Heat Resistance and Mechanism of Heat Inactivation in Thermophilic Campylobacters

Stress Response of Campylobacter spp. and its Role in Food Processing

Campylobacter heat resistance - past, current status and future prospect for New Zealand and beyond

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