German
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Friday, February 10, 2012
Abstracts from 
Fleischwirtschaft 90 (7), S. 91-95 2010
Influence of sodium chloride and sodium nitrite on the survival of C. jejuni in chicken meat juice model
By Ahmad Hamedy, Thiemo Albert, Thomas Alter und Karsten Fehlhaber
Campylobacter spp. | sodium chloride | curing salt |sodium nitrite | chicken juice
(original article is only in German language available)
One of the major sources of human Campylobacter (C.) jejuni infections is the consumption of insufficiently heated chicken meat. C.jejuni and C. coli are the two most important Campylobacter species for human infections. Campylobacter spp. are very sensitive to different factors of food preservation, e.g. acidification, drying and salting. The behaviour of nine genotypically different C. jejuni strains in chicken meat juice supplemented with different concentrations of sodium chloride, curing salt and sodium nitrite was studied. The strains were inoculated at initial concentrations of 102 and 104 CFU/ml and incubated for 24.h at 42.°C. Whereas the strains multiplied in the chicken juice supplemented with 0% and 1% NaCl, the bacterial population was significantly reduced when 2% NaCl was added. Growth did not occur and the cell number gradually decreased in chicken meat juice containing 3% NaCl. Significant differences in the survival potential among the different strains were only visible in the extreme condition of 3% NaCl supplementation. There was no different behaviour of the strains under the influence of NaCl compared with the behaviour in meat juice containing curing salt. The addition of sodium nitrite did not alter the survival.
Authors' addresses
Ahmad Hamedy, Dr. Thiemo Albert und Prof. Dr. Dr. h.c. Karsten Fehlhaber, Institut
für Lebensmittelhygiene, Universität Leipzig, An den Tierkliniken 1, 04103 Leipzig;
Prof. Dr. Thomas Alter, Institut für Lebensmittelhygiene, Fachbereich Veterinärmedizin,
Freie Universität Berlin, Königsweg 69, 14163 Berlin
One of the major sources of human Campylobacter (C.) jejuni infections is the consumption of insufficiently heated chicken meat. C.jejuni and C. coli are the two most important Campylobacter species for human infections. Campylobacter spp. are very sensitive to different factors of food preservation, e.g. acidification, drying and salting. The behaviour of nine genotypically different C. jejuni strains in chicken meat juice supplemented with different concentrations of sodium chloride, curing salt and sodium nitrite was studied. The strains were inoculated at initial concentrations of 102 and 104 CFU/ml and incubated for 24.h at 42.°C. Whereas the strains multiplied in the chicken juice supplemented with 0% and 1% NaCl, the bacterial population was significantly reduced when 2% NaCl was added. Growth did not occur and the cell number gradually decreased in chicken meat juice containing 3% NaCl. Significant differences in the survival potential among the different strains were only visible in the extreme condition of 3% NaCl supplementation. There was no different behaviour of the strains under the influence of NaCl compared with the behaviour in meat juice containing curing salt. The addition of sodium nitrite did not alter the survival.
Authors' addresses
Ahmad Hamedy, Dr. Thiemo Albert und Prof. Dr. Dr. h.c. Karsten Fehlhaber, Institut
für Lebensmittelhygiene, Universität Leipzig, An den Tierkliniken 1, 04103 Leipzig;
Prof. Dr. Thomas Alter, Institut für Lebensmittelhygiene, Fachbereich Veterinärmedizin,
Freie Universität Berlin, Königsweg 69, 14163 Berlin
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