Growth temperature of four Campylobacter jejuni strains influences their subsequent survival in food and water.
OBJECTIVE
To determine if Campylobacter jejuni grown at 37 and 42 degrees C have different abilities to survive on beef and chicken, and in water.


RESULTS
Beef, chicken and water were separately inoculated with four Camp. jejuni (two poultry and two beef) strains grown at 37 or 42 degrees C. The matrices were stored at approximately 4 degrees C and Camp. jejuni numbers were monitored over time by plate counts. On beef there was a greater decrease in number for two strains (P < 0.05; approximately 0.7 and 1.3 log CFU cm(-2)) grown at 37 degrees C as compared with 42 degrees C. By contrast on chicken there was a decrease in numbers for two strains (P < 0.05; approximately 1.3 and 1 log CFU g(-1)) grown at 42 degrees C as compared with 37 degrees C. In water there was a greater decrease in numbers for all strains (P < 0.05; approximately 3-5.3 log CFU ml(-1)) grown at 42 degrees C as compared with 37 degrees C.


CONCLUSIONS
Growth temperature influences the survival of Camp. jejuni on food and in water.


CONCLUSIONS
Campylobacter jejuni survival studies need to consider growth temperature to avoid erroneous results. Campylobacter jejuni grown at 37 degrees C, the body temperature of humans and cattle, may represent a greater public health risk in water than those grown at 42 degrees C, the body temperature of poultry.
Duffy
L
L
Food Science Australia, Tingalpa DC, Qld, Australia.
Dykes
G A
GA
D000818:Animals; D016123:Campylobacter jejuni / Q000254:growth & development*; D002417:Cattle / Q000382:microbiology; D002645:Chickens / Q000382:microbiology*; D015169:Colony Count, Microbial; D005516:Food Microbiology; D006801:Humans; D008460:Meat / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors; D014871:Water Microbiology