Physiological Activity of
            <i>Campylobacter jejuni</i>
            Far below the Minimal Growth Temperature

Hazeleger, W.C.; Wouters, Jeroen A.; Rombouts, F.M.; Abee, Tjakko

doi:10.1128/aem.64.10.3917-3922.1998

Cited by 179 publications

(112 citation statements)

References 41 publications

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“…in Hamilton soil, E. coli were only recovered down to 5 cm but C. jejuni were recovered down to 15 cm -E. coli results will be presented elsewhere). We speculate that C. jejuni actively moved through soil water films as these bacteria are very motile and able to move towards favourable environments (Hazeleger et al 1998). This movement was most clearly seen in Horotiu soil probably because this soil was the most favourable for survival and C. jejuni numbers remained above the limit of detection in lower core sections for a longer period of time.…”

Section: Discussionmentioning

confidence: 99%

Campylobacter jejuni inactivation in New Zealand soils

Ross

Donnison

2006

J Appl Microbiol

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Aim: The study was undertaken to determine the inactivation rate of Campylobacter jejuni in New Zealand soils. Methods and Results: Farm dairy effluent (FDE) inoculated at c. 105 ml−1 with C. jejuni was applied to intact soil cores at a rate of 2 l m−2. Four soils were used: Hamilton (granular); Taupo (pumice); Horotiu and Waihou (allophanic). After FDE application cores were incubated at 10°C for up to 32 days. For all four soils all the FDE remained within the cores and at least 99% of C. jejuni were retained in the top 5 cm. Campylobacter jejuni had declined to the limit of detection (two C. jejuni 100 g−1) by 25 days in Hamilton and Taupo soils and by 32 days in Waihou soil. In contrast, in Horotiu soil the decline was only three orders of magnitude after 32 days. Simulated heavy rainfall was applied 4 and 11 days after FDE application and only about 1% of the applied C. jejuni were recovered in leachates. Conclusions: This study demonstrated that at least 99% of applied C. jejuni were retained in the top 5 cm of four soils where they survived for at least 25 days at 10°C. Significance and Impact of the Study: Soil retention of C. jejuni is efficient at FDE application rates that prevent drainage losses. The low infectious dose of C. jejuni and its ability to survive up to 25 days have implications for stock management on dairy farms.

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Section: Discussionmentioning

confidence: 99%

Campylobacter jejuni inactivation in New Zealand soils

Ross

Donnison

2006

J Appl Microbiol

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“…Regardless of meat type, Campylobacter spp. do not usually grow outside of their host and never at temperatures below 30 °C (Hazeleger et al, 1998). Moreover, inoculation studies suggest that Campylobacter spp.…”

Section: Bacterial Hazards That May Be Influenced By Chilling Time-tementioning

confidence: 99%

Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 2 (minced meat from all species)

Publication¹

2014

EFSA Journal

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Fresh meat intended for the production of minced meat may be contaminated by a range of pathogens including Salmonella spp. and verocytotoxigenic Escherichia coli (VTEC). These may grow if the temperatures are not maintained below 5 °C along the continuum from carcass chilling to mincing. Moreover Listeria monocytogenes and Yersinia enterocolitica will grow at chill temperatures, albeit slowly, but significant growth may occur during prolonged storage. Current legislation (Regulation (EC) 853/2004) requires that red meat carcasses are immediately chilled after post‐mortem inspection to not more than 7 °C throughout and that this temperature be maintained until mincing which must take place not more than 6 or 15 (vacuum‐packed meat) days after slaughter. The corresponding figures for poultry are 4 °C and 3 days. The impact of storage time between slaughter and mincing on bacterial pathogen growth was investigated using predictive modelling. Storage time‐temperature combinations that allow growth of Salmonella, VTEC, L. monocytogenes and Y. enterocolitica equivalent to those obtained under the conditions defined by Regulation (EC) 853/2004 were identified. As the modelling assumed favourable pH and aw for bacterial growth, no microbial competition and no lag phase, the equivalent times reported are based on worst‐case scenarios. This analysis suggested, for example, that red meat, vacuum packed beef and poultry could be stored at 2 °C for up to 14, 39 and 5 days, respectively, without more bacterial pathogen growth occurring than that which would be achieved under current legislative conditions. It was therefore concluded that alternative time‐temperature combinations for the storage of fresh meat between slaughter and mincing are possible without increasing bacterial pathogen growth, and maximum times for the storage of fresh meat intended for minced meat preparation are provided for different storage temperatures. The impact of spoilage on maximum storage times was not considered.

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“…However, Campylobacter spp. have been reported to survive in water, at low temperatures, for up to 4 months (Rollins and Colwell 1986;Buswell et al 1998;Hazeleger et al 1998), during processing (Cools et al 2005) and in the environment generally (Park 2002). Therefore, survival mechanisms other than those commonly found in other organisms (like two-component regulators) may be important.…”

Section: General Survival Mechanisms In Enteric Bacteriamentioning

confidence: 99%

“…Lazaro et al (1999) demonstrated motility, oxygen consumption, protein synthesis and survival of C. jejuni at 4°C. Strains have also been demonstrated to exhibit a sudden decrease in growth rate from the maximum to zero within a few degrees not only near the maximal growth temperature, but also near the minimum growth temperature (Hazeleger et al 1998). This suggests that C. jejuni does elicit a cold shock response that regulates gene expression at low temperatures.…”

Section: Survival Of Cold Stressmentioning

confidence: 99%

Environmental survival mechanisms of the foodborne pathogen Campylobacter jejuni

2006

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Campylobacter spp. continue to be the greatest cause of bacterial gastrointestinal infections in humans worldwide. They encounter many stresses in the host intestinal tract, on foods and in the environment. However, in common with other enteric bacteria, they have developed survival mechanisms to overcome these stresses. Many of the survival mechanisms used by Campylobacter spp. differ from those used by other bacteria, such as Escherichia coli and Salmonella spp. This review summarizes the mechanisms by which Campylobacter spp. adapt to stress conditions and thereby increase their ability to survive on food and in the environment.

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Physiological Activity of Campylobacter jejuni Far below the Minimal Growth Temperature

Cited by 179 publications

References 41 publications

Campylobacter jejuni inactivation in New Zealand soils

Campylobacter jejuni inactivation in New Zealand soils

Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 2 (minced meat from all species)

Environmental survival mechanisms of the foodborne pathogen Campylobacter jejuni

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