Retail liver juices enhance the survivability of Campylobacter jejuni and Campylobacter coli at low temperatures View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2019-12

AUTHORS

Anand B. Karki, Harrington Wells, Mohamed K. Fakhr

ABSTRACT

The high prevalence of Campylobacter spp. in retail liver products was previously reported and has been linked to several outbreaks of campylobacteriosis. The main objective of this study was to investigate the influence of retail liver juices on the survivability of several strains of C. jejuni and C. coli, which were previously isolated from various retail meats at 4 °C. All tested Campylobacter strains showed higher survival in beef liver juice (BLJ) and chicken liver juice (CLJ) as compared to beef and chicken juices (BJ and CJ) or Mueller Hinton broth (MHB) at 4 °C. Overall, C. jejuni strains showed greater survival in retail liver and meat juices as compared to C. coli. CLJ enhanced biofilm formation of most C. coli strains and supported growth in favorable conditions. When diluted, retail liver and meat juices enhanced survival of Campylobacter strains at low temperatures and increased aerotolerance. In conclusion, beef and chicken liver juices enhanced the survival of C. jejuni and C. coli strains at low temperatures, which helps explain the high prevalence of Campylobacter spp. in retail liver products. More... »

PAGES

2733

Journal

TITLE

Scientific Reports

ISSUE

1

VOLUME

9

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1038/s41598-018-35820-7

DOI

http://dx.doi.org/10.1038/s41598-018-35820-7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1112365203

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30804407


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