Survival of Campylobacter Jejuni/Coli in Ground Refrigerated and in Ground Frozen Beef Liver and in Frozen Broiler Carcasses

Förekomsten av inokulerade Campylobacter jejuni/coli bakterier, i malen nötlever efter nedkyling eller djupfrysning och i broilers efter djupfrysning

Abstract

Survival of 5 strains of Campylobacter jejuni/coli in ground beef liver stored at 4° C and at –20° C was studied. After 6 days of storage at 4° C the beef liver was spoiled, which was indicated by APG log 7.25 and lactobacilli count log 7.0. During this storage Campylobacter counts decreased only slightly. After 12 weeks of storage at –20° C Campylobacter counts decreased by 2–3 logs in frozen ground beef liver. Survival of 4 strains of C. jejuni/coli on frozen broiler carcasses was also studied. Two inoculation levels, 103–104/g and 104–105/g were used. On frozen broiler carcasses Campylobacter counts decreased by 0.5–2.0 logs during 12 weeks at –20° C.

Sammanfattning

Fem stammar av C. jejuni/coli inoculerades i malen nktlever och förekomsten av dessia följdes under 6 dagar i 4° C och under 12 veckor i —20° C. Efter 6 dagar i 4° C var den malna levern fördärvad, vilket manifesterades av totalantalet av bakterier, log 7.25, och av antalet laktobasilli, log 7.0. Under förvaringen av malen lever i 4° C blev antalet av Campylobacter celler nästan oförändrad. Efter 12 veckor i —20°C minskade antalet av C. jejuni/coli celler med 2 till 3 logs i malen lever.

Förekomsten av C. jejuni/coli i djupfrysta broiler förvarade i —20° C för 12 veckor undersöktes också. I djupfrysta broilers minskade antalet av C. jejuni/coli celler med 0.5 till 2.0 logs under 12 veckor i —20° C.

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Correspondence to Marja-Liisa Hänninen.

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Hänninen, ML. Survival of Campylobacter Jejuni/Coli in Ground Refrigerated and in Ground Frozen Beef Liver and in Frozen Broiler Carcasses. Acta Vet Scand 22, 566–577 (1981). https://doi.org/10.1186/BF03548680

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Keywords

  • C. jejuni
  • refrigerated storage
  • frozen storage
  • beef liver
  • broiler chicken