Hänninen M L
Acta Vet Scand. 1981;22(3-4):578-88. doi: 10.1186/BF03548681.
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.
在35℃和30℃条件下，研究了2株空肠弯曲菌/结肠弯曲菌在含0 - 2.0%氯化钠的布鲁氏菌肉汤中的生长情况。两株菌在35℃生长培养基中耐受的氯化钠浓度均高于30℃。在这两个温度下，2%氯化钠均具有杀菌作用。这两株菌在未添加氯化钠的培养基中也能生长。在35℃时，低浓度氯化钠刺激5616菌株生长，但不刺激B33菌株生长。在30℃时，5616菌株在氯化钠浓度高达1.0%的培养基中生长，B33菌株在0%和对照浓度（0.5%氯化钠）下生长。还研究了22株空肠弯曲菌/结肠弯曲菌在4℃和35℃条件下在2.0%氯化钠中的存活情况。在这两个温度下，人源菌株对2.0%氯化钠的耐受性均显著高于从动物分离出的菌株。这些发现表明，食物加盐可有效防止空肠弯曲菌/结肠弯曲菌的生长或存活。
