Editor: George Mendz
Impact of different storage factors on the survivability of Campylobacter jejuni in turkey meat
Article first published online: 8 JAN 2007
FEMS Immunology & Medical Microbiology
Volume 49, Issue 1, pages 146–148, February 2007
How to Cite
Hänel, C. M. and Atanassova, V. (2007), Impact of different storage factors on the survivability of Campylobacter jejuni in turkey meat. FEMS Immunology & Medical Microbiology, 49: 146–148. doi: 10.1111/j.1574-695X.2006.00179.x
- Issue published online: 24 JAN 2007
- Article first published online: 8 JAN 2007
- Received 19 January 2006; revised 4 October 2006; accepted 7 October 2006.First published online January 2007.
- turkey meat;
- German armed forces;
- Campylobacter jejuni;
Campylobacter jejuni is often prevalent in turkey and poultry, but the effects of storage temperatures and storage periods and the interruption of the cooling chain on its survival have not been evaluated so far. In this study, 700 samples of turkey meat were artificially contaminated by inoculating their surface with 103 CFU of C. jejuni per sample, wrapped in airtight cellophane bags, and stored under different chilling and freezing conditions for various storage periods; this was followed by analysis of the cultures. Subsequent to incubation at 25°C for 48 h, C. jejuni was reisolated in only 7% of the samples. When the samples were stored under refrigerator conditions at 4°C, the organism was reisolated in 42% of the samples after 1 week, and in 28% of the samples after 2 weeks. The recovery rates in the samples that had been stored frozen at −20°C without interruption of the cooling chain were 68% after 2 weeks and 24% after 4 weeks. Different storage conditions were simulated in order to examine the impact of an interruption of the cooling chain on the survival of Campylobacter.