Survival of Campylobacter coli in porcine liver

Enteropathogenic Campylobacter jejuni, Campylobacter coil and Campylobacter lari are currently the most common causes of acute infectious diarrhoeal i llness in the UK and in most developed countries. Many domestic animals, in cluding pigs, act as natural reservoirs of these organisms and infection ma y occur through the ingestion of contaminated foodstuffs. Therefore, the sa fety of porcine liver-produced in Northern ireland was assessed in relation to Campylobacter spp Storage trials showed that Campylobacter spp were not able to proliferate in liver at 37 degreesC, but could persist at 4 degree sC and 15 degreesC. Survival was better, however, during storage at 4 degre esC than at 15 degreesC. Campylobacter were rapidly killed in uaw liver hom ogenates and distilled water at 37 degreesC, but not at 4 degreesC. An init ial inoculum of 8 log(10) cfu g(-1) C. coil was undetectable in liver homog enates after 24h storage at 37 degreesC. Campylobacter coli were sensitive to freezing on liver slices at - 18 degre esC and were reduced by 5 log(10) cycles after 7 days storage. Cells surviv ed better on chilled liver slices and in autoclaved liver homogenates than in raw liver homogenates at all temperatures which indicates the presence o f a heat-labile antagonistic agent in raw liver homogenates. Growth and sur vival of C. coli was not affected by Lactobacillus plantarum, as C. coli wa s able to reach 8 5 log(10) cfu ml(-1) in 7 days and maintain its viability in the presence of 8.0 log(10) cfu ml(-1) L. plantarum. Thus, storage of C . coli on porcine liver at 4 degreesC selected for the survival of this pat hogen compared to similar storage at 37 degreesC. Such information may be useful in identifying conditions and treatments tha t could be integrated in HACCP strategies or be used to design processes th at prevent proliferation and/or destroy Campylobacter spp. that may be pres ent in liver (C) 2001 Academic Press.