Lee A, Smith S C, Coloe P J
Department of Applied Biology and Biotechnology, RMIT University, Melbourne, Victoria, Australia.
J Food Prot. 1998 Dec;61(12):1609-14. doi: 10.4315/0362-028x-61.12.1609.
Campylobacter jejuni is one of the major causes of food poisoning in humans. C. jejuni is also widespread in food animals, and meat and meat products derived from food animals are the most common vector of bacterial transmission to humans. To determine the role of packing and storage conditions on the replication of C. jejuni on chicken, the virulent strain C. jejuni 81116 was artificially inoculated onto chicken skin pieces (1 cm2) and stored at different temperatures and under various packaging conditions. C. jejuni 81116 remained viable at -20 and -70 degrees C and was able to replicate at 4 degrees C and at ambient room temperature. C. jejuni 81116 was also inoculated onto chicken skin and subjected to repeated freeze thawing and the viability of the inoculum was quantified. C. jejuni 81116 could withstand repeated freeze thawing similar to that which may occur in the domestic home. Under all freezing conditions, C. jejuni 81116 retained a high level of viability and quickly replicated to levels which exceeded Australian food authorities' permitted bacteria level on raw food products after the sample was thawed.
空肠弯曲菌是人类食物中毒的主要原因之一。空肠弯曲菌在食用动物中也广泛存在，并且源自食用动物的肉类和肉制品是细菌传播给人类的最常见载体。为了确定包装和储存条件对空肠弯曲菌在鸡肉上繁殖的作用，将强毒株空肠弯曲菌81116人工接种到鸡皮块（1平方厘米）上，并在不同温度和各种包装条件下储存。空肠弯曲菌81116在-20℃和-70℃下仍能存活，并能够在4℃和室温下繁殖。空肠弯曲菌81116也接种到鸡皮上，并进行反复冻融，对接种物的活力进行定量。空肠弯曲菌81116能够承受类似于家庭中可能发生的反复冻融。在所有冷冻条件下，空肠弯曲菌81116保持高水平的活力，并在样品解冻后迅速繁殖到超过澳大利亚食品当局对生食产品允许的细菌水平。
