Factors Affecting Survival of Campylobacter jejuni on Experimentally Inoculated Pork Skin Stored under Various Conditions

A J Bracewell; J O Reagan; J A Carpenter; L C Blankenship

doi:10.4315/0362-028X-48.11.944

Factors Affecting Survival of Campylobacter jejuni on Experimentally Inoculated Pork Skin Stored under Various Conditions

J Food Prot. 1985 Nov;48(11):944-946. doi: 10.4315/0362-028X-48.11.944.

Authors

A J Bracewell¹, J O Reagan¹, J A Carpenter¹, L C Blankenship¹

Affiliation

¹ Food Science Department, University of Georgia, Athens, Georgia 30602 and Richard B. Russell Agricultural Research Center, United States Department of Agriculture, Science and Education Administration, Agricultural Research Service, P.O. Box 5677, Athens, Georgia 30604.

PMID: 30943657
DOI: 10.4315/0362-028X-48.11.944

Abstract

Pork skin inoculated with a nalidixic acid-resistant strain of Campylobacter jejuni was subjected to three treatments to determine the effect of storage temperature, oxygen concentration, and drying on survival of the organism. Survival rate was determined for each treatment by enumeration over a 48-h period on Brucella agar containing nalidixic acid. Of the treatments studied, chilling with forced ventilation and storage at 20°C caused significant reductions in numbers of survivors. The results of this study confirm reports by other investigators that conventional forced ventilation chilling of pork carcasses has the beneficial effect of reducing skin surface Campylobacter contaminants.