Heat resistance and mechanism of heat inactivation in thermophilic campylobacters

Article Abstract:

The heat resistance of the Campylobacter jejuni strains, and the heat resistance of Campylobacter coli strains DR4 and L6 were measured over the temperature range of 50 to 60 degrees, using the isothermal and the dynamic methods. It was observed that the campylobacters subjected to constant temperature rise of 10 degree Celsius/minute results in the death of the cells in a temperature range that coincides with the thermal unfolding of cellular macromolecules.

Bacteria, Thermophilic, Thermophiles

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Quantification of Campylobacter species cross-contamination during handling of contaminated fresh chicken parts in kitchens

Article Abstract:

A study was conducted on the handling of Campylobacter-contaminated chicken products, which were tested for illness and infection, by simulating some typical situations in kitchens and quantifying the Campylobacter transfer from naturally contaminated chicken parts most commonly used in meat. It was observed that the average transfer rates from hands or kitchen utensils to ready-to-eat foods ranged from 2.9 to 27.5%.

Environmental aspects, Contamination, Chicken (Meat), Food handling

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Characterization of Vibrio fluvialis-like strains implicated in limp lobster disease

Article Abstract:

The pathogenic mechanisms involved in a newly described systemic disease in Homarus americanus (American lobster) caused by Vibrio fluvialis like microorganism are determined and characterized. The findings support the hypothesis that these V. fluvialis like organisms were responsible for the originally described systemic disease, which is called limp lobster disease.

Microbiological research

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