Survival of Campylobacter jejuni inoculated into ground beef.
Ground beef was inoculated with mixed cultures of Campylobacter jejuni, and the samples were subjected to various cooking and cold-storage temperatures. When samples were heated in an oven at either 190 or 218 degrees C, approximately 10(7) cells of C. jejuni per g were inactivated (less than 30 cells per g) in less than 10 min after the ground beef reached an internal temperature of 70 degrees C. When the samples were held at -15 degrees C over 14 days of storage, the numbers of C. jejuni declined by 3 log10. When inoculated samples were stored with an equal amount of Cary-Blair diluent at 4 degrees C, no changes in viability were observed over 14 days of storage. Twenty-five times as much C. jejuni was recovered from inoculated ground beef when either 10% glycerol or 10% dimethyl sulfoxide was added to an equal amount of ground beef before freezing as was recovered from peptone-diluted ground beef. Twice as much inoculated C. jejuni was recovered from ground beef plus Cary-Blair diluent as was recovered from ground beef plus peptone diluent.
D000818:Animals; D002167:Campylobacter / Q000254:growth & development*; D002168:Campylobacter fetus / Q000254:growth & development*; D002417:Cattle; D004121:Dimethyl Sulfoxide; D005516:Food Microbiology; D005519:Food Preservation; D005628:Frozen Foods; D005990:Glycerol; D006358:Hot Temperature; D008460:Meat; D008461:Meat Products
D005990:Glycerol; D004121:Dimethyl Sulfoxide