Publication detail

Isolation of Arcobacter butzleri from meats and its susceptibility to various acids and humectants

Authors: Červenka Libor | Brožková Iveta | Vytřasová Jarmila

Year: 2006

Type of publication: kapitola v odborné knize

Name of source: Modern Multidisciplinary Applied Microbiology. Exploiting Microbes and Their Interactions.

Publisher name: John Wiley & Sons Ltd.

Place: Chichester

Page from-to: 312-316

Titles:

Language	Name	Abstract	Keywords
cze	Izolace Arcobacter butzleri z masa a jeho citlivost k různým kyselinám a hodnotám aktivity vody	Cílem studie bylo izolovat a identifikovat bakterie A. butzleri z masa a masných produktů s využitím specifiké metody PCR. Dále byl studován vliv slabých organických kyselin a různých hodnot aktivity vody na růst A. butzleri CCUG 30484.	Arcobacter butzleri, maso, aktivita vody, konzervační látky, slabé organické kyseliny
eng	Isolation of Arcobacter butzleri from meats and its susceptibility to various acids and humectants	The aim of this study was to isolate and identified Arcobacter butzleri from meat and meat products using specific enrichment media and PCR. A. butzleri strains reacted positively with the primers in ex-pected size amplicons of 1223 pb and 686 pb. The effect of weak organic acid addition and water activity (aw) on the growth of A. butzleri CCUG 30484 in culture media at 30oC was studied. In total, 32 Arco-bacter strains were isolated, of which 22 were A. butzleri. Chicken samples were found to be the main reservoir of A. butzleri (40.7% in retail level and 23.5% in processing plants). Generally, the growth of A. butzleri CCUG 30484 was inhibited at medium pH and the strain tested was extremely sensitive to broth environ-ment with aw values of < 0.980 using NaCl, glycerol or sucrose as humectants.	Arcobacter butzleri, meat, water activity, weak organic acid preservatives

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