Effect of pH and water activity on the growth of Arcobacter sp. in culture

Abstract

AbstractČ������� L., Z������ I., M��������� P., V�������� J. (2003): Effect of pH and water activity on the growth of Arcobacter sp. in culture. Czech J. Food Sci., 21: 203-209.The effect was studied of pH value and water activity (a w ) on the growth of Arcobacter butzleri and Arcobacter cryaerophilus in culture media at 30°C. Various weak organic acids were used to achieve target pH, and different humectants were used to control a w . Generally, the growth of arcobacters was inhibited at medium pH. Compared to propionic, lactic, malic and ascorbic acids (pH 5.5-5.0), formic, citric and tartaric acids in the pH range of 6.0-5.5 were more inhibitory to both arcobacter species. Both arcobacter strains were extremely sensitive to broth environment with a w values of < 0.980 using NaCl, glycerol and sucrose as humectants. This sensitivity to a w and pH may well be an important constraint for the distribution and survival of Arcobacter sp. in the environment, particularly in foods and food products.

Survival of Arcobacter butzleri in Apple and Pear Purees

“…The optimal A w of A. butzleri and A. cryaerophilus was >0.985 in NaCl, glycerol and sucrose solution (Cervenka et al . ). In this study, the A w of the apple and pear purees were 0.976 ± 0.001 and 0.978 ± 0.001, respectively.…”

“…Citric and tartar acids inhibit Arcobacter spp. between pH 5.5 and pH 6.5 (Cervenka et al 2003). Arcobacter spp.…”

“…Arcobacter spp. is inhibited by propionic, lactic, malic and ascorbic acids with pH of 5.0-5.5 (Cervenka et al 2003). As the pH of the apple and pear puree was not optimal for the growth of A. butzleri, this may have contributed to the reduced survival of A. butzeri during storage.…”

“…Several studies have been conducted regarding the physical and chemical control of Arcobacter spp. (Cervenka et al 2003;D'Sa and Harrison 2005;Cervenka 2007;Van Driessche and Houf 2008;Kjeldgaard et al 2009). However, growth and inhibition of Arcobacter spp.…”

Arcobacter species detection in Italian composite foods

“…showed pH values ranging from 5.86 ± 0.01 to 6.31 ± 0.02, and aw values of 0.96 ± 0.02 and 0.97 ± 0.01, parameters permissive to the survival and growth of pathogens, including Arcobacter spp. (Červenka, Zachová, Minaříková & Vytřasová, 2018).…”