title: Effect of selected types of beer on bacteria of the genus Arcobacter.
abstract: The genus Arcobacter is related to the well-known human pathogen, Campylobacter jejuni, and has been linked to human diseases. In this study, the survival of Arcobacter spp. in various concentrations of ethanol, in various samples of beers, and in a model stomach has been investigated. For most of these bacteria, a concentration of 10 % ethanol was determined to be the minimum inhibitory concentration. The fact that these organisms are able to survive under these conditions may have an impact in the food processing industry. We studied the activity of beer against arcobacters. These bacteria were killed in all samples of beer within 30 min. A model stomach, containing a food matrix and a synthetic gastric fluid, was used to deduce the effect of beer against Arcobacter spp. during food consumption. Complete inactivation of all monitored arcobacters was detected usually within 15 min. However, the presence of beer does not potentiate the effect of gastric fluid against these bacteria. This is apparently the first study focusing upon the effect of beer on Arcobacter spp.
authors.affiliation: Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10, Pardubice 2, Czech Republic. david.silha@centrum.cz
authors.forename: David
authors.initials: D
authors.lastname: Šilha
authors.forename: Jarmila
authors.initials: J
authors.lastname: Vytřasová
authors.forename: Blanka
authors.initials: B
authors.lastname: Beňová
authors.forename: Petra
authors.initials: P
authors.lastname: Moťková
mesh_terms: D020640:Arcobacter / Q000187:drug effects* / Q000502:physiology*; D001515:Beer / Q000032:analysis / Q000382:microbiology*; D000431:Ethanol / Q000633:toxicity*; D006801:Humans; D008826:Microbial Sensitivity Tests; D050296:Microbial Viability / Q000187:drug effects*; D008962:Models, Theoretical; D013270:Stomach / Q000382:microbiology; D013997:Time Factors
chemical_list: D000431:Ethanol