Publikationsdatenbank

Stress response of Campylobacter spp. and its role in food processing (2006)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Alter, T.

Scherer, K.

Quelle

Journal of veterinary medicine = Zentralblatt für Veterinärmedizin : Series B, Infectious diseases, immunobiology, food hygiene, public health

Bandzählung: 53

Heftzählung: 8

Seiten: 351 – 357

ISSN: 0721-1856

Sprache

Englisch

Verweise

DOI: 10.1111/j.1439-0450.2006.00983.x

Pubmed: 17010037

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

In many temperate countries Campylobacter spp. are the most common bacterial causes of human infectious intestinal disease. Yet the aetiology of this infection has only partly been described. A majority of human campylobacteriosis cases are associated with food of animal origin. Despite being very sensitive to environmental stressors Campylobacter spp. are able to persist in the food chain and can pose a threat to the consumer. In this review, the survival potential and stress response of Campylobacter spp. in food will be summarized and the importance of food preservation technologies will be discussed.