Growth and survival at chiller temperatures of Arcobacter butzleri

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Growth and survival at chiller temperatures of Arcobacter butzleri. / Kjeldgaard, Jette; Jørgensen, Kirsten; Ingmer, Hanne.

In: International Journal of Food Microbiology, Vol. 131, No. 2-3, 2009, p. 256-259.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Kjeldgaard, J, Jørgensen, K & Ingmer, H 2009, 'Growth and survival at chiller temperatures of Arcobacter butzleri', International Journal of Food Microbiology, vol. 131, no. 2-3, pp. 256-259. https://doi.org/10.1016/j.ijfoodmicro.2009.02.017

APA

Kjeldgaard, J., Jørgensen, K., & Ingmer, H. (2009). Growth and survival at chiller temperatures of Arcobacter butzleri. International Journal of Food Microbiology, 131(2-3), 256-259. https://doi.org/10.1016/j.ijfoodmicro.2009.02.017

Vancouver

Kjeldgaard J, Jørgensen K, Ingmer H. Growth and survival at chiller temperatures of Arcobacter butzleri. International Journal of Food Microbiology. 2009;131(2-3):256-259. https://doi.org/10.1016/j.ijfoodmicro.2009.02.017

Author

Kjeldgaard, Jette ; Jørgensen, Kirsten ; Ingmer, Hanne. / Growth and survival at chiller temperatures of Arcobacter butzleri. In: International Journal of Food Microbiology. 2009 ; Vol. 131, No. 2-3. pp. 256-259.

Bibtex

@article{7d852e40ebbd11deba73000ea68e967b,
title = "Growth and survival at chiller temperatures of Arcobacter butzleri",
abstract = "Arcobacter butzleri is prevalent on chicken products. Arcobacter spp. are generally isolated in only low numbers from the chicken gut, so chicken carcasses may be contaminated by A. butzleri that proliferate in the slaughterhouse environment. To address this issue, we examined the behaviour of A. butzleri ATCC 49616 and newly isolated A. butzleri strains under conditions likely to prevail in the slaughterhouse environment using a chicken meat juice medium (CMJ). CMJ supported growth of A. butzleri at 15 degrees C, the recognised minimal growth temperature of this organism, and at 10 degrees C. At 5 degrees C, CMJ enhanced survival of A. butzleri as compared with survival in Brain Heart Infusion with less than a one log reduction after 77 days incubation. Lastly, we examined the ability of A. butzleri to form biofilms and found that the organism produces biofilm at temperatures ranging from 5 to 37 degrees C. Given the ability to survive, multiply and form biofilm under chilled conditions A. butzleri appears well suited for establishment in food processing and slaughterhouse environments.",
keywords = "Former LIFE faculty, arcobacter butzleri, chicken meat juice medium, minimum temperature for growth, survival at chiller temperatures, Abattoirs, Animals, Arcobacter, Biofilms, Chickens, Cold Temperature, Food Microbiology, Meat, Microbial Viability",
author = "Jette Kjeldgaard and Kirsten J{\o}rgensen and Hanne Ingmer",
note = "Keywords: Abattoirs; Animals; Arcobacter; Biofilms; Chickens; Cold Temperature; Food Microbiology; Meat; Microbial Viability",
year = "2009",
doi = "10.1016/j.ijfoodmicro.2009.02.017",
language = "English",
volume = "131",
pages = "256--259",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "2-3",

}

RIS

TY - JOUR

T1 - Growth and survival at chiller temperatures of Arcobacter butzleri

AU - Kjeldgaard, Jette

AU - Jørgensen, Kirsten

AU - Ingmer, Hanne

N1 - Keywords: Abattoirs; Animals; Arcobacter; Biofilms; Chickens; Cold Temperature; Food Microbiology; Meat; Microbial Viability

PY - 2009

Y1 - 2009

N2 - Arcobacter butzleri is prevalent on chicken products. Arcobacter spp. are generally isolated in only low numbers from the chicken gut, so chicken carcasses may be contaminated by A. butzleri that proliferate in the slaughterhouse environment. To address this issue, we examined the behaviour of A. butzleri ATCC 49616 and newly isolated A. butzleri strains under conditions likely to prevail in the slaughterhouse environment using a chicken meat juice medium (CMJ). CMJ supported growth of A. butzleri at 15 degrees C, the recognised minimal growth temperature of this organism, and at 10 degrees C. At 5 degrees C, CMJ enhanced survival of A. butzleri as compared with survival in Brain Heart Infusion with less than a one log reduction after 77 days incubation. Lastly, we examined the ability of A. butzleri to form biofilms and found that the organism produces biofilm at temperatures ranging from 5 to 37 degrees C. Given the ability to survive, multiply and form biofilm under chilled conditions A. butzleri appears well suited for establishment in food processing and slaughterhouse environments.

AB - Arcobacter butzleri is prevalent on chicken products. Arcobacter spp. are generally isolated in only low numbers from the chicken gut, so chicken carcasses may be contaminated by A. butzleri that proliferate in the slaughterhouse environment. To address this issue, we examined the behaviour of A. butzleri ATCC 49616 and newly isolated A. butzleri strains under conditions likely to prevail in the slaughterhouse environment using a chicken meat juice medium (CMJ). CMJ supported growth of A. butzleri at 15 degrees C, the recognised minimal growth temperature of this organism, and at 10 degrees C. At 5 degrees C, CMJ enhanced survival of A. butzleri as compared with survival in Brain Heart Infusion with less than a one log reduction after 77 days incubation. Lastly, we examined the ability of A. butzleri to form biofilms and found that the organism produces biofilm at temperatures ranging from 5 to 37 degrees C. Given the ability to survive, multiply and form biofilm under chilled conditions A. butzleri appears well suited for establishment in food processing and slaughterhouse environments.

KW - Former LIFE faculty

KW - arcobacter butzleri

KW - chicken meat juice medium

KW - minimum temperature for growth

KW - survival at chiller temperatures

KW - Abattoirs

KW - Animals

KW - Arcobacter

KW - Biofilms

KW - Chickens

KW - Cold Temperature

KW - Food Microbiology

KW - Meat

KW - Microbial Viability

U2 - 10.1016/j.ijfoodmicro.2009.02.017

DO - 10.1016/j.ijfoodmicro.2009.02.017

M3 - Journal article

C2 - 19297052

VL - 131

SP - 256

EP - 259

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 2-3

ER -

ID: 16357230