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. 2006 Dec;43(6):596-601.
doi: 10.1111/j.1472-765X.2006.02019.x.

Growth temperature of four Campylobacter jejuni strains influences their subsequent survival in food and water

L Duffy  1 , G A Dykes
Affiliations

Growth temperature of four Campylobacter jejuni strains influences their subsequent survival in food and water

L Duffy et al. Lett Appl Microbiol. 2006 Dec.

Abstract

Aim: To determine if Campylobacter jejuni grown at 37 and 42 degrees C have different abilities to survive on beef and chicken, and in water.

Methods and results: Beef, chicken and water were separately inoculated with four Camp. jejuni (two poultry and two beef) strains grown at 37 or 42 degrees C. The matrices were stored at approximately 4 degrees C and Camp. jejuni numbers were monitored over time by plate counts. On beef there was a greater decrease in number for two strains (P < 0.05; approximately 0.7 and 1.3 log CFU cm(-2)) grown at 37 degrees C as compared with 42 degrees C. By contrast on chicken there was a decrease in numbers for two strains (P < 0.05; approximately 1.3 and 1 log CFU g(-1)) grown at 42 degrees C as compared with 37 degrees C. In water there was a greater decrease in numbers for all strains (P < 0.05; approximately 3-5.3 log CFU ml(-1)) grown at 42 degrees C as compared with 37 degrees C.

Conclusions: Growth temperature influences the survival of Camp. jejuni on food and in water.

Significance and impact of the study: Campylobacter jejuni survival studies need to consider growth temperature to avoid erroneous results. Campylobacter jejuni grown at 37 degrees C, the body temperature of humans and cattle, may represent a greater public health risk in water than those grown at 42 degrees C, the body temperature of poultry.

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