Campylobacter jejuni is the most frequently reported cause of foodborne illness in the United States, but its survival outside the host is poor. The objective of this research was to examine the formation and composition of biofilms by C. jejuni alone and within mixed bacterial populations from the poultry-processing environment. C. jejuni growth was assessed with four media, two temperatures, and two atmospheric conditions to develop culture methods for liquid media that would allow growth within the biofilms. Growth kinetics was followed at four cell densities to determine temporal compatibility within biofilm mixtures. Analysis of the biofilms by confocal laser scanning microscopy showed that C. jejuni formed a biofilm when incubated without other bacteria. The average surface area of stainless steel covered by C. jejuni increased by 50% from 24 to 48 h, remained level to 96 h, and then decreased by 88% by 168 h. C. jejuni and mixed bacterial populations formed biofilms during incubation periods of up to 7 days. The area of the mixture was significantly greater than for C. jejuni alone at 24 h, was approximately the same at 48 h, and was significantly less by 168 h. When incubated with either of two initial inoculum densities of other bacteria, the number of C. jejuni was enhanced after 24 h. The intensity of fluorescence and cell viability were monitored by epifluorescence microscopy. This study provides the basis for studying interactions of Campylobacter spp. with other bacteria in the environment, which will aid in the design of effective intervention strategies.

SummarySurface imaging techniques were combined to determine appropriate manipulation of technologically important surfaces for commercial applications. The complementarity of the microscopy methods, scanning electron microscopy, electron probe microanalysis and atomic force microscopy assessed and correlated form and function of the surface modifications. Stainless steel disks (1 cm in diameter) were laser-cut from the same sheets of stainless steel and treated by electropolishing or left untreated for controls. Each treatment was analysed separately using each technique. First, the disks were examined by visual inspection and electron probe microanalysis for surface characteristics and elemental composition, respectively. Aliquots of bacterial suspensions (saline rinses of poultry carcasses from a commercial broiler processing plant) were then diluted in broth and monitored for growth by spectrophotometry. Stainless steel disks (1 cm in diameter) were added and the cultures were grown to sufficient density to allow attachment of bacterial cells to test surfaces. Relative differences in the surface morphology shown by atomic force microscopy, including Z ranges, roughness and other measurements, corresponded by treatment with the differences in reduction of bacterial counts shown by scanning electron microscopy. A model of wet-processing conditions tested the effects of corrosive treatment of surfaces. Less bacterial attachment occurred after corrosive treatment on controls and electropolished samples. Electropolishing significantly reduced bacterial numbers and the effects of corrosive action compared to the controls. Thus, the multiple imaging techniques showed that engineered changes on stainless steel surfaces improved the resistance of the surface finish to bacterial attachment, biofilm formation, and corrosive action.

Bacterial isolates from poultry products were tested for their susceptibility to 10 antibiotics commonly used in the therapeutic treatment of poultry. Bacteria were isolated from fresh whole broiler carcasses or from cut-up meat samples (breast with or without skin, wings, and thighs) that were either fresh or stored at 4 or 13 degrees C (temperatures relevant to poultry-processing facilities). The Biolog system was used to identify isolates, and a broth dilution method was used to determine the antibiotic resistance properties of both these isolates and complementary cultures from the American Type Culture Collection. The antibiotics to which the most resistance was noted were penicillin G, sulfadimethoxine, and erythromycin; the antibiotic to which the least resistance was noted was enrofloxacin. Individual isolates exhibited resistances to as many as six antibiotics, with the most common resistance pattern involving the resistance of gram-negative bacteria to penicillin G, sulfadimethoxine, and erythromycin. Differences in resistance patterns were noted among 18 gram-positive and 7 gram-negative bacteria, and comparisons were made between species within the same genus. The data obtained in this study provide a useful reference for the species and resistance properties of bacteria found on various raw poultry products, either fresh or stored at temperatures and for times relevant to commercial processing, storage, and distribution. The results of this study show that resistance to antibiotics used for the therapeutic treatment of poultry occurs in bacteria in the processing environment.

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