Survival and inactivation of Arcobacter spp., a current status and future prospect.
Arcobacter spp. has been isolated from food of animal origin (particularly meats) and from various kind of water. Despite its phylogenetically related neighbor Campylobacter, Arcobacter is regarded as an emerging foodborne pathogen. Since Arcobacter differs in its phenotypic characteristics, the physical and chemical treatments designed for elimination of campylobacters from food and environment needs to be verified. This review focuses on the occurrence, and mainly on susceptibility to various physical and chemical treatments for inactivation of Arcobacter spp. The existing studies have been critically discussed and new challenges were proposed for further studies.
Cervenka
Libor
L
Department of Analytical Chemistry, University of Pardubice, Pardubice, Czech Republic. libor.cervenka@upce.cz
D000900:Anti-Bacterial Agents / Q000494:pharmacology; D020640:Arcobacter / Q000187:drug effects / Q000502:physiology* / Q000528:radiation effects; D005516:Food Microbiology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability; D013696:Temperature; D014871:Water Microbiology
D000900:Anti-Bacterial Agents