Qualitative and Quantitative Analysis ofCampylobacter jejuniandCampylobacter coliin Fresh Blue Crab (Callinectes sapidus) Meat

Reinhard, Robert G.; McAdams, T. James; Flick, George J.; Wittman, Robert; Croonenberghs, Robert E.; Diallo, Alpha

doi:10.1300/j030v04n04_04

Cited by 2 publications

(1 citation statement)

References 9 publications

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“…Few publications, confirming presence of Campylobacter spp. in crustaciens and molluscs (Reinhard et al 1995;Wilson and Moore 1996;Abeyta et al 1997;Van Doom et al 1998), pointed out to their linkage with particular cases of campylobacteriosis in humans (Abeyta et al 1993). So far, however, there was no evidence for the presence of Campylo bacter spp.…”

Section: Introductionmentioning

confidence: 99%

Campylobacter spp. in freshwater fishes

Daczkowska-Kozon¹

1998

Acta Ichthyol. Piscat.

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The aim of this work was to assess to what extend freshwater fishes are carriers of Campylobacter spp. and what species dominate in this environment. Analysis of 106 alimentary canals representing 13 freshwater fish species originated from 5 different water bodies confirmed Campylobacter spp. presence in 8.5% of the samples tested. Numbers of campylobacters did not exceeded 10 CFU/g. The dominating species being C. coli.

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Section: Introductionmentioning

confidence: 99%

Campylobacter spp. in freshwater fishes

Daczkowska-Kozon¹

1998

Acta Ichthyol. Piscat.

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Action of nisin and high pH on growth of Staphylococcus aureus and Salmonella sp. in pure culture and in the meat of land crab (Ucides cordatus)

Grisi¹,

Gorlach‐Lira²

2005

Braz. J. Microbiol.

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The aim of this study was to evaluate the potential of nisin and high pH to inhibit the growth of Staphylococcus aureus and Salmonella sp. in broth culture and when inoculated into meat of land crab. In pure cultures, the growth of S. aureus was strongly inhibited by nisin and the growth of Salmonella sp. was inhibited by nisin-EDTA (20 mM). The inhibition of S. aureus lasted for eight hours and Salmonella sp. growth was inhibited throughout the experiment (24 h). The high pH (pH 10.0 and 11.0 with NaHCO3-NaOH buffer) was very effective for in vitro inhibition of S. aureus and Salmonella sp. Nisin and high pH, when applied to the contaminated meat, did not yield the same effect. Nisin was not effective in preventing growth of both pathogens in the crab meat, while pH 10.0 showed significant inhibitory effect on Salmonella sp. The results suggest that high pH has a potential as antibacterial agent, and may be useful in chemical preservation of crab meat.

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Qualitative and Quantitative Analysis ofCampylobacter jejuniandCampylobacter coliin Fresh Blue Crab (Callinectes sapidus) Meat

Cited by 2 publications

References 9 publications

Campylobacter spp. in freshwater fishes

Campylobacter spp. in freshwater fishes

Action of nisin and high pH on growth of Staphylococcus aureus and Salmonella sp. in pure culture and in the meat of land crab (Ucides cordatus)

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