Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage
Aims: To investigate the survival of two animal isolates of Campylobacter jejuni on beef trimmings during freezing and frozen storage. Methods and Results: Meat packs inoculated with 103 or 106 cfu g−1 of either strain of C. jejuni were frozen to −18°C, and sampled at regular intervals over 112 d st...
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| Veröffentlicht in: | Letters in applied microbiology 2002-01, Vol.34 (1), p.72-76 |
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| creator | Moorhead, S.M. Dykes, G.A. |
| description | Aims: To investigate the survival of two animal isolates of Campylobacter jejuni on beef trimmings during freezing and frozen storage.
Methods and Results: Meat packs inoculated with 103 or 106 cfu g−1 of either strain of C. jejuni were frozen to −18°C, and sampled at regular intervals over 112 d storage to determine Campylobacter numbers and sublethal injury. For both strains and inoculation levels the numbers of Campylobacter decreased in the first 7 d of storage by ca. 0·6–2·2 log cfu g−1 and then remaining constant over the remainder of the storage trial, with neither isolate exhibiting sublethal injury.
Conclusions: Despite an initially significant decrease in number, these pathogens were able to survive standard freezing conditions in meat, but did not exhibit sublethal injury.
Significance and Impact of the Study: Strict hygiene and/or the implementation of decontamination technologies are recommended as a means to assure the safety of meat with respect to this pathogen. |
| doi_str_mv | 10.1046/j.1472-765x.2002.01043.x |
| format | Article |
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Methods and Results: Meat packs inoculated with 103 or 106 cfu g−1 of either strain of C. jejuni were frozen to −18°C, and sampled at regular intervals over 112 d storage to determine Campylobacter numbers and sublethal injury. For both strains and inoculation levels the numbers of Campylobacter decreased in the first 7 d of storage by ca. 0·6–2·2 log cfu g−1 and then remaining constant over the remainder of the storage trial, with neither isolate exhibiting sublethal injury.
Conclusions: Despite an initially significant decrease in number, these pathogens were able to survive standard freezing conditions in meat, but did not exhibit sublethal injury.
Significance and Impact of the Study: Strict hygiene and/or the implementation of decontamination technologies are recommended as a means to assure the safety of meat with respect to this pathogen.</description><identifier>ISSN: 0266-8254</identifier><identifier>EISSN: 1472-765X</identifier><identifier>EISSN: 1365-2673</identifier><identifier>DOI: 10.1046/j.1472-765x.2002.01043.x</identifier><identifier>PMID: 11849497</identifier><language>eng</language><publisher>Oxford UK: Blackwell Science Ltd</publisher><subject>Animals ; Campylobacter jejuni ; Campylobacter jejuni - growth & development ; Cattle ; Frozen Foods ; Meat - microbiology ; Sheep</subject><ispartof>Letters in applied microbiology, 2002-01, Vol.34 (1), p.72-76</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4463-1a96a36abce6ee81bbd25e9495294d9ca514e43ece338c13ca7f4ca438300e873</citedby><cites>FETCH-LOGICAL-c4463-1a96a36abce6ee81bbd25e9495294d9ca514e43ece338c13ca7f4ca438300e873</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1046%2Fj.1472-765x.2002.01043.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1046%2Fj.1472-765x.2002.01043.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11849497$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Moorhead, S.M.</creatorcontrib><creatorcontrib>Dykes, G.A.</creatorcontrib><title>Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage</title><title>Letters in applied microbiology</title><addtitle>Lett Appl Microbiol</addtitle><description>Aims: To investigate the survival of two animal isolates of Campylobacter jejuni on beef trimmings during freezing and frozen storage.
Methods and Results: Meat packs inoculated with 103 or 106 cfu g−1 of either strain of C. jejuni were frozen to −18°C, and sampled at regular intervals over 112 d storage to determine Campylobacter numbers and sublethal injury. For both strains and inoculation levels the numbers of Campylobacter decreased in the first 7 d of storage by ca. 0·6–2·2 log cfu g−1 and then remaining constant over the remainder of the storage trial, with neither isolate exhibiting sublethal injury.
Conclusions: Despite an initially significant decrease in number, these pathogens were able to survive standard freezing conditions in meat, but did not exhibit sublethal injury.
Significance and Impact of the Study: Strict hygiene and/or the implementation of decontamination technologies are recommended as a means to assure the safety of meat with respect to this pathogen.</description><subject>Animals</subject><subject>Campylobacter jejuni</subject><subject>Campylobacter jejuni - growth & development</subject><subject>Cattle</subject><subject>Frozen Foods</subject><subject>Meat - microbiology</subject><subject>Sheep</subject><issn>0266-8254</issn><issn>1472-765X</issn><issn>1365-2673</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkDtPwzAQgC0EoqXwF5AntgQ7dhJ7YKgqXlIRA1RisxznUiXKo9gNtP31OLSIEaY7n7-7sz-EMCUhJTy5rkLK0yhIk3gTRoREIfFlFm6O0Pjn4u0YjUmUJIGIYj5CZ85VhBBBI3mKRpQKLrlMx2jx0tuP8kPXuCvwTDerbd1l2qzB4gqqvi1x1-IMoMBrWzZN2S4dznvrIy4swG5IdJv7Q7eDFrt1Z_USztFJoWsHF4c4QYu729fZQzB_vn-cTeeB4TxhAdUy0SzRmYEEQNAsy6MY_MPiSPJcGh1TDpyBAcaEoczotOBGcyYYISBSNkFX-7kr27334NaqKZ2ButYtdL1TKfVrCPkbpILFTEriQbEHje2cs1Colf-3tltFiRrcq0oNitXgXg3u1bd7tfGtl4cdfdZA_tt4kO2Bmz3wWdaw_fdgNZ8-DRn7AukplC0</recordid><startdate>200201</startdate><enddate>200201</enddate><creator>Moorhead, S.M.</creator><creator>Dykes, G.A.</creator><general>Blackwell Science Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>200201</creationdate><title>Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage</title><author>Moorhead, S.M. ; Dykes, G.A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4463-1a96a36abce6ee81bbd25e9495294d9ca514e43ece338c13ca7f4ca438300e873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Animals</topic><topic>Campylobacter jejuni</topic><topic>Campylobacter jejuni - growth & development</topic><topic>Cattle</topic><topic>Frozen Foods</topic><topic>Meat - microbiology</topic><topic>Sheep</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Moorhead, S.M.</creatorcontrib><creatorcontrib>Dykes, G.A.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Letters in applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Moorhead, S.M.</au><au>Dykes, G.A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage</atitle><jtitle>Letters in applied microbiology</jtitle><addtitle>Lett Appl Microbiol</addtitle><date>2002-01</date><risdate>2002</risdate><volume>34</volume><issue>1</issue><spage>72</spage><epage>76</epage><pages>72-76</pages><issn>0266-8254</issn><eissn>1472-765X</eissn><eissn>1365-2673</eissn><abstract>Aims: To investigate the survival of two animal isolates of Campylobacter jejuni on beef trimmings during freezing and frozen storage.
Methods and Results: Meat packs inoculated with 103 or 106 cfu g−1 of either strain of C. jejuni were frozen to −18°C, and sampled at regular intervals over 112 d storage to determine Campylobacter numbers and sublethal injury. For both strains and inoculation levels the numbers of Campylobacter decreased in the first 7 d of storage by ca. 0·6–2·2 log cfu g−1 and then remaining constant over the remainder of the storage trial, with neither isolate exhibiting sublethal injury.
Conclusions: Despite an initially significant decrease in number, these pathogens were able to survive standard freezing conditions in meat, but did not exhibit sublethal injury.
Significance and Impact of the Study: Strict hygiene and/or the implementation of decontamination technologies are recommended as a means to assure the safety of meat with respect to this pathogen.</abstract><cop>Oxford UK</cop><pub>Blackwell Science Ltd</pub><pmid>11849497</pmid><doi>10.1046/j.1472-765x.2002.01043.x</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Letters in applied microbiology, 2002-01, Vol.34 (1), p.72-76 |
| issn | 0266-8254 1472-765X 1365-2673 |
| language | eng |
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| source | MEDLINE; Access via Wiley Online Library; Oxford University Press Journals All Titles (1996-Current); EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Animals Campylobacter jejuni Campylobacter jejuni - growth & development Cattle Frozen Foods Meat - microbiology Sheep |
| title | Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage |
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