Survival of Campylobacter jejuni in chicken at refrigeration and cooking temperatures

Authors

  • Clarissa Silveira Luiz Vaz Embrapa Suínos e Aves, BR-153, Km 110, Caixa Postal 321, Distrito de Tamanduá, CEP 89715-899 Concórdia, SC.
  • Daiane Voss-Rech Embrapa Suínos e Aves, BR-153, Km 110, Caixa Postal 321, Distrito de Tamanduá, CEP 89715-899 Concórdia, SC.
  • Raquel Rebelatto Embrapa Suínos e Aves, BR-153, Km 110, Caixa Postal 321, Distrito de Tamanduá, CEP 89715-899 Concórdia, SC.
  • Sabrina Castilho Duarte Embrapa Suínos e Aves, BR-153, Km 110, Caixa Postal 321, Distrito de Tamanduá, CEP 89715-899 Concórdia, SC.
  • Arlei Coldebella Embrapa Suínos e Aves, BR-153, Km 110, Caixa Postal 321, Distrito de Tamanduá, CEP 89715-899 Concórdia, SC.
  • Marjo Cadó Bessa Pontifícia Universidade Católica do Rio Grande do Sul, Laboratório de Imunologia e Microbiologia, Avenida Ipiranga, no 6.681, Prédio 12, Sala 201, Bloco D, CEP 90619-900 Porto Alegre, RS.

DOI:

https://doi.org/10.1590/S1678-3921.pab2021.v56.26978

Keywords:

broiler meat, foodborne pathogen, food safety, reduction kinetics

Abstract

The objective of this work was to evaluate the reduction of Campylobacter jejuni in chicken meat at 6 and 70°C, after the inoculation of a Brazilian strain. The kinetics of C. jejuni survival showed a 0.26 log (CFU g-1) decrease for each day of exposure at 6°C, and a 1.35 log (CFU g-1) decrease for each 1 log increase at 70°C. Although reduced levels of C. jejuni were found after regular intervals at both temperatures, its incomplete inactivation underlines the need of good hygiene practices for consumers to avoid campylobacteriosis.

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Published

2022-05-13

How to Cite

Vaz, C. S. L., Voss-Rech, D., Rebelatto, R., Duarte, S. C., Coldebella, A., & Bessa, M. C. (2022). Survival of <i>Campylobacter jejuni<i> in chicken at refrigeration and cooking temperatures. Pesquisa Agropecuaria Brasileira, 56(Y), e02405. https://doi.org/10.1590/S1678-3921.pab2021.v56.26978

Issue

V.56, Jan./Dec., 2021 :Continuos publication

Section

FOOD TECHNOLOGY