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    Control of Campylobacter spp. and Yersinia enterocolitica by virulent bacteriophages (2012)

    Art
    Zeitschriftenartikel / wissenschaftlicher Beitrag
    Autoren
    Orquera, Stefanie
    Gölz, Greta (WE 8)
    Hertwig, Stefan
    Hammerl, Jens
    Sparborth, Doreen
    Joldic, Alma
    Alter, Thomas (WE 8)
    Quelle
    Journal of molecular and genetic medicine : an international journal of biomedical research; 6(1) — S. 273–278
    ISSN: 1747-0862
    Sprache
    Englisch
    Verweise
    URL (Volltext): http://edocs.fu-berlin.de/docs/receive/FUDOCS_document_000000022574
    DOI: 10.4172/1747-0862.1000049
    Pubmed: 22872802
    Kontakt
    Institut für Lebensmittelsicherheit und -hygiene

    Königsweg 69
    14163 Berlin
    +49 30 838 62550
    lebensmittelhygiene@vetmed.fu-berlin.de

    Abstract / Zusammenfassung

    The efficacy of the Campylobacter (C.) phages NCTC12684 (group II) and CP81 (group III) and of the Yersinia (Y.) phage PY100 to reduce the numbers of Campylobacter and Y. enterocolitica in meat at 4(o)C applying different Multiplicities of Infection (MOIs) was analyzed. Initial experiments were carried out in broth at 4(o)C and 37(o)C to compare cell number reductions under chilling and optimized growth conditions, respectively. The results showed a 1 log(10) unit reduction of Campylobacter cell numbers at 37(o)C in broth. However, no reduction was observed in broth and meat at 4(o)C. In contrast, Y. enterocolitica cell numbers were reduced in broth at 4(o)C (up to 3 log(10) units after 24hr) and 37(o)C (5 log(10) units after 1.5hr) and also in meat at 4(o)C (2 log(10) units after 48hr). The highest cell number reductions were obtained at the highest MOIs.