Skip to main content

Survival of Campylobacter jejuni and Campylobacter coli on Retail Broiler Meat Stored at −20, 4, or 12°C and Development of Weibull Models for Survival

Buy Article:

$37.00 plus tax (Refund Policy)

Abstract:

Survival of Campylobacter jejuni and Campylobacter coli isolated from broiler meat was investigated and modeled on retail breast meat. Meat portions were inoculated with C. jejuni or C. coli at 6.4 to 6.8 log CFU/g followed by storage at −20°C for 84 days or at 4 or 12°C for 14 days. Kinetic data within a species and temperature were fitted to the Weibull model. When ≥70% of the residuals were in an acceptable prediction zone from −1 (fail-safe) to 0.5 (fail-dangerous) log units, the model was considered to have acceptable performance. Survival of Campylobacter was highest at 4°C, lowest at 12°C, and intermediate at −20°C. Survival of C. jejuni and C. coli was similar at −20°C but was lower (P < 0.05) for C. jejuni than for C. coli at 4 and 12°C. The Weibull model provided acceptable predictions for four of six sets of dependent data with unacceptable performance for survival of C. jejuni at −20 and 12°C. A difference in survival was observed between the two strains of C. jejuni tested. Comparison of Weibull model predictions with data for C. jejuni archived in ComBase revealed mostly unacceptable performance, indicating that C. jejuni and C. coli survival on raw broiler breast meat differs from published results for other strains and growth media. Variation in Campylobacter survival among replicate storage trials was high, indicating that performance of the models can be improved by collection of additional data to better define the survival response during storage at temperatures from −20 to 12°C.

Document Type: Research Article

Affiliations: 1: Department of Biological Sciences, Alabama State University, 313 Life Science Building, 1627 Hall Street, Montgomery, Alabama 36101, USA 2: Microbial Food Safety Research Unit, U.S. Department of Agriculture, Agricultural Research Service, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA 3: Department of Poultry Science, Auburn University, Auburn, Alabama 36849, USA 4: Department of Applied Biology and Biochemistry, National University of Science and Technology, Bulawayo, Zimbabwe

Publication date: August 1, 2010

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • Ingenta Connect is not responsible for the content or availability of external websites
iafp/jfp/2010/00000073/00000008/art00005
dcterms_title,dcterms_description,pub_keyword
6
5
20
40
5

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more