The effect of NaCl on Campylobacter jejuni/coli.

The growth of 2 strains of Campylobacter jejuni/coli was investigated in 0–2.0 % NaCl in Brucella broth at 35° G and 30° C. Both strains tolerated more NaCl in the growth medium at 35° C than at 30° C. 2 % NaCl was bacteriocidic at both temperatures. The strains also grew in the medium without added NaCl. At 35° C, low concentrations of NaCl stimulated the growth of strain 5616, but not the growth of strain B33. At 30° C, strain 5616 grew in NaCl concentrations up to 1.0 % and strain B33 in 0 % and at the control concentration (0.5 NaCl). The survival of 22 C. jejuni/coli strains in 2.0 % NaCl at 4° C and 35° C was also investigated. Human strains showed significantly greater tolerance to 2.0 % NaCl at both temperatures than did the strains isolated from animals. These findings suggest that the salting of food can be effective in preventing the growth or survival of C. jejuni/coli.