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    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; 53(8) — S. 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 62550
    lebensmittelhygiene@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.