Growth and survival at chiller temperatures of Arcobacter butzleri

Research output: Contribution to journalJournal articleResearchpeer-review

Jette Kjeldgaard, Kirsten Jørgensen, Hanne Ingmer

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.
Original languageEnglish
JournalInternational Journal of Food Microbiology
Volume131
Issue number2-3
Pages (from-to)256-259
Number of pages4
ISSN0168-1605
DOIs
Publication statusPublished - 2009

Bibliographical note

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

    Research areas

  • LIFE - 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

ID: 16357230