Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

The survival of Arcobacter butzleri, an emerging human pathogen, in the presence of acids or ethanol

The survival of Arcobacter butzleri, an emerging human pathogen, in the presence of acids or ethanol The species Arcobacter is related to the well‐known human pathogen, Campylobacter jejuni, and has been linked to human illness, both by association and epidemiologically. In this study the survival of Arcobacter butzleri in acidic conditions and in ethanol has been investigated. The organism is not able to remain viable in acids below pH4.0 but the actual inhibitory pH depends on acid, growth conditions and growth phase. A. butzleri is able to survive in 10 per cent ethanol in culture and, when attached to stainless steel surfaces, 22.7 per cent of the organisms remain viable and recoverable after swabbing with 5 per cent ethanol compared with a control swabbed with water. The fact that this organism is able to survive under these conditions may have an impact in the food processing industry. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

The survival of Arcobacter butzleri, an emerging human pathogen, in the presence of acids or ethanol

Nutrition & Food Science , Volume 34 (5): 6 – Oct 1, 2004

Loading next page...
 
/lp/emerald-publishing/the-survival-of-arcobacter-butzleri-an-emerging-human-pathogen-in-the-SIcr8fpn7V

References (64)

Publisher
Emerald Publishing
Copyright
Copyright © 2004 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346650410560389
Publisher site
See Article on Publisher Site

Abstract

The species Arcobacter is related to the well‐known human pathogen, Campylobacter jejuni, and has been linked to human illness, both by association and epidemiologically. In this study the survival of Arcobacter butzleri in acidic conditions and in ethanol has been investigated. The organism is not able to remain viable in acids below pH4.0 but the actual inhibitory pH depends on acid, growth conditions and growth phase. A. butzleri is able to survive in 10 per cent ethanol in culture and, when attached to stainless steel surfaces, 22.7 per cent of the organisms remain viable and recoverable after swabbing with 5 per cent ethanol compared with a control swabbed with water. The fact that this organism is able to survive under these conditions may have an impact in the food processing industry.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Oct 1, 2004

Keywords: Human biology; Pathogens; Micro‐organisms; Acids

There are no references for this article.