The heat-sensitivity of<i>Campylobacter jejuni</i>in milk

Waterman, Sally C.

doi:10.1017/s0022172400070388

Cited by 23 publications

(22 citation statements)

References 7 publications

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“…), with higher heat resistance levels obtained in solid matrices [25, 40–46]. Temperatures during such studies range from 55 to 72°C, allowing accurate determination of D - and z -values.…”

Section: Discussionmentioning

confidence: 99%

Extreme Heat Resistance of Food Borne PathogensCampylobacter jejuni, Escherichia coli, andSalmonella typhimuriumon Chicken Breast Fillet during Cooking

Jong

Asselt

Zwietering

et al. 2012

International Journal of Microbiology

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The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted withCampylobacter jejuni, Salmonella, andEscherichia coli. Whole chicken breast fillets were inoculated with the pathogens, stored overnight (4∘C), and subsequently cooked. The surface temperature reached70∘Cwithin 30 sec and85∘Cwithin one minute. Extremely high decimal reduction times of 1.90, 1.97, and 2.20 min were obtained forC. jejuni, E. coli, andS. typhimurium, respectively. Chicken meat and refrigerated storage before cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level of heat resistance. The data were used to assess the probability of illness (campylobacteriosis) due to consumption of chicken fillet as a function of cooking time. The data revealed that cooking time may be far more critical than previously assumed.

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Section: Discussionmentioning

confidence: 99%

Extreme Heat Resistance of Food Borne PathogensCampylobacter jejuni, Escherichia coli, andSalmonella typhimuriumon Chicken Breast Fillet during Cooking

Jong

Asselt

Zwietering

et al. 2012

International Journal of Microbiology

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“…jejuni strains (Christopher et al . 1982; Waterman 1982). One strain survived heating at 55 °C for 3 min but not for 5 min, and another strain survived for 1 min but not for 3 min.…”

Section: Discussionmentioning

confidence: 99%

“…Z ‐values for Camp. jejuni have also been determined and have included 5·07 °C (Sörqvist 1989), 5·30 °C (Waterman 1982) and 8·02 °C (Doyle and Roman 1981).…”

Section: Discussionmentioning

confidence: 99%

The effect of thermal stress on Campylobacter coli

Moore

Madden

2000

J Appl Microbiol

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Aim: Enteropathogenic Campylobacter jejuni, Camp. coli and Camp. lari are currently the most common cause of acute infectious diarrhoeal illness in the UK. Many domestic animals, including pigs, act as natural reservoirs for these organisms and infection may occur through the ingestion of contaminated foodstuffs. The safety of locally produced porcine liver was assessed in relation to the heat susceptibility of Campylobacter spp. present in eviscerated product. Methods and Results: Heat susceptibility (D10) studies were performed on a wild‐type strain of Camp. coli[NI39] isolated from porcine liver under standardized conditions. In addition, the effect of culture age and heating menstruum was determined. Thermal stress studies in phosphate‐buffered saline showed Camp. coli NI39 to be heat sensitive (D10 = 89·0, 30·8, 15·6, 10·3 s at 55·4, 57·4, 59·7, 61·2 °C, respectively; z = 6·10 °C). However, non‐logarithmic biphasic survivor curves were observed at higher temperatures (>56 °C), indicating the presence of a heat‐resistant subpopulation (104−105 cfu) which was not demonstrated when examining either Salmonella typhimurium or Listeria monocytogenes. Conclusions: The use of D10 values may be limited. Therefore, porcine liver, under processing, must be treated as a potential source of Campylobacter spp., and clearly defined F‐values should be quantified through the use of empirically ‘spiked’ samples to ensure the eradication of campylobacters from the product, for each individual process being evaluated. Significance and Impact of the Study: It is important to define safe processing parameters in the manufacture of products which receive mild thermal processes in order to eliminate the risk of disease to man.

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“…Considerable variation in heat resistance of Campylobacter spp. has been observed (Christopher et al 1982;Waterman 1982). In general, they are recognized as being heat sensitive, with a decimal reduction time at 55°C of c. 1 min (Waterman 1982;Sorqvist 1989).…”

Section: Heat Stressmentioning

confidence: 96%

Environmental survival mechanisms of the foodborne pathogen Campylobacter jejuni

2006

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Campylobacter spp. continue to be the greatest cause of bacterial gastrointestinal infections in humans worldwide. They encounter many stresses in the host intestinal tract, on foods and in the environment. However, in common with other enteric bacteria, they have developed survival mechanisms to overcome these stresses. Many of the survival mechanisms used by Campylobacter spp. differ from those used by other bacteria, such as Escherichia coli and Salmonella spp. This review summarizes the mechanisms by which Campylobacter spp. adapt to stress conditions and thereby increase their ability to survive on food and in the environment.

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The heat-sensitivity ofCampylobacter jejuniin milk

Abstract: SUMMARYIt is now established that milk can be a vehicle for the spread of enteritis due to Campylobacter jejuni. By determing the lethal effect of heat on six isolates it has been shown that C. jejuni is unlikely to survive pasteurization.

Cited by 23 publications

References 7 publications

Extreme Heat Resistance of Food Borne PathogensCampylobacter jejuni, Escherichia coli, andSalmonella typhimuriumon Chicken Breast Fillet during Cooking

Extreme Heat Resistance of Food Borne PathogensCampylobacter jejuni, Escherichia coli, andSalmonella typhimuriumon Chicken Breast Fillet during Cooking

The effect of thermal stress on Campylobacter coli

Environmental survival mechanisms of the foodborne pathogen Campylobacter jejuni

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