Biomaterial Database

[The behavior of Campylobacter jejuni in various foodstuffs]. 1985

W Wundt, and A Kutscher, and G Kasper

For the purpose of ascertaining the survival time of Campylobacter jejuni in foodstuffs under differing conditions, milk, ice-cream, meat salad and drinking water were inoculated with a defined quantity of Campylobacter jejuni and subsequently the number of colony-forming units was determined at first at 12-hour intervals and later once a day. It was found that the survival time in milk at +5 degrees C was 15 days, in drinking water 6 days, but only 7 and 4 days respectively at 22 degrees C. In frozen ice-cream (vanilla) C. j. was still identified after 30 days and longer, in frozen water (-20 degrees C) even after several weeks. In sour meat salad (pH 4.2) the survival time of the inoculated C.j. amounted to a few hours only. The conclusions to be drawn from these results are discussed with reference to the epidemiology of the human diseases caused by C.j. and to kitchen hygiene.

UI	MeSH Term	Description	Entries
D007054	Ice Cream	A frozen dairy food made from cream or butterfat, milk, sugar, and flavorings. Frozen custard and French-type ice creams also contain eggs.	Cream, Ice,Creams, Ice,Ice Creams
D008461	Meat Products	Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple).	Meat Product,Product, Meat,Products, Meat
D008892	Milk	The off-white liquid secreted by the mammary glands of humans and other mammals. It contains proteins, sugar, lipids, vitamins, and minerals.	Cow Milk,Cow's Milk,Milk, Cow,Milk, Cow's
D002168	Campylobacter fetus	A species of bacteria present in man and many kinds of animals and birds, often causing infertility and/or abortion.	Spirillum fetus,Vibrio fetus
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D005618	Fresh Water	Water containing no significant amounts of salts, such as water from RIVERS and LAKES.	Freshwater,Fresh Waters,Freshwaters,Water, Fresh,Waters, Fresh
D000818	Animals	Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA.	Animal,Metazoa,Animalia
D013696	Temperature	The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms.	Temperatures
D013997	Time Factors	Elements of limited time intervals, contributing to particular results or situations.	Time Series,Factor, Time,Time Factor
D014871	Water Microbiology	The presence of bacteria, viruses, and fungi in water. This term is not restricted to pathogenic organisms.	Microbiology, Water