From:
"Sukie Crandall"
Date: 2007-04-14 19:03:25 UTC
Subject: [ferrethealth] Re: Soup Treats
To: ferrethealth@yahoogroups.com
> Remember that freezing does NOT kill all bacteria at the temps of
> home or grocery freezers.
>
Remember, too, to check other possible bacterial sources of infection
in PubMed. For example:
BEGIN QUOTE
J Food Prot. 2006 Nov;69(11):2635-9. Links
A comparative study of two food model systems to test the survival of Campylobacter
jejuni at -18 degrees C.
Birk T,
Rosenquist H,
Brondsted L,
Ingmer H,
Bysted A,
Christensen BB.
Department of Microbiology and Risk Assessment, Danish Institute for Food and
Veterinary Research, Morkhoj Bygade 26, 2860 Soborg, Denmark.;
The survival of Campylobacter jejuni NCTC 11168 was tested at freezing conditions (-18
degrees C) over a period of 32 days in two food models that simulated either (i) the
chicken skin surface (skin model) or (ii) the chicken juice in and around a broiler carcass
(liquid model). In the skin model, cells were suspended in chicken juice or brain heart
infusion broth (BHIB) and added to 4-cm2 skin pieces, which were subsequently stored at
-18 degrees C. In the liquid model, cells were suspended in chicken juice or BHIB and
stored at -18 degrees C. The decrease in the number of viable C. jejuni NCTC 11168 cells
was slower when suspended in chicken juice than in BHIB. After freezing for 32 days, the
reductions in the cell counts were 1.5 log CFU/ml in chicken juice and 3.5 log CFU/ml in
BHIB. After the same time of freezing but when inoculated onto chicken skin, C. jejuni
NCTC 11168 was reduced by 2.2 log units when inoculated in chicken juice and 3.2 log
units when inoculated into BHIB. For both models, the major decrease occurred within the
first 24 h of freezing. The results obtained in the liquid model with chicken juice were
comparable to the reductions of Campylobacter observed for commercially processed
chickens. The survival at -18 degrees C in the liquid model was also tested for three
poultry isolates and three human clinical isolates of the serotypes 1.44, 2, and 4 complex.
As observed for C. jejuni NCTC 11168, all the strains survived significantly better in
chicken juice than in BHIB and were not notably influenced by serotype or origin. The
findings indicate that the composition of the medium around the bacteria, rather than the
chicken skin surface, is the major determining factor for the survival of C. jejuni at
freezing conditions. The liquid model with chicken juice was therefore the best model
system to study the freezing tolerance in Campylobacter strains.
PMID: 17133806 [PubMed - indexed for MEDLINE]
END QUOTE
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/ferrethealth/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/ferrethealth/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:ferrethealth-digest@yahoogroups.com
mailto:ferrethealth-fullfeatured@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
ferrethealth-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/