SavedAdd your journal

Journals / Harran Üniversitesi Ziraat Fakültesi Dergisi / 2009 / Cilt: 13 - Sayı: 4

Physiological properties and stress tolerance mechanisms of campylobacter species to survive under unfavorable conditions

Campylobacter türlerinin olumsuz koşullarda canlı kalmalarını sağlayan fizyolojik özellikleri ve stres tolerans mekanizmaları

Serap COŞANSU
Kamuran AYHAN
Pages
23–29
Publication Date
2022-10-17
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this context, it will be discussed that how Campylobacter spp. can survive under stress conditions such as high/low temperature, acidity, high oxygen concentration, osmotic pressure, besides their some properties that contribute their adaptation to unfavorable conditions.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Although Campylobacter species are the most common cause of foodborne gastrointestinal diseases, they are fastidious microorganisms and more sensitive to unfavorable environmental conditions than the other foodborne pathogens.
📊
Key Findings & Data:However, they could survive outside their hosts, in foods and also extremely low pH of stomach due to their stress tolerance mechanisms that are displayed under unfavorable conditions.
💡
Conclusion & Impact:In this context, it will be discussed that how Campylobacter spp. can survive under stress conditions such as high/low temperature, acidity, high oxygen concentration, osmotic pressure, besides their some properties that contribute their adaptation to unfavorable conditions.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Although Campylobacter species are the most common cause of foodborne gastrointestinal diseases, they are fastidious microorganisms and more sensitive to unfavorable environmental conditions than the other foodborne pathogens. However, they could survive outside their hosts, in foods and also extremely low pH of stomach due to their stress tolerance mechanisms that are displayed under unfavorable conditions. In this context, it will be discussed that how Campylobacter spp. can survive under stress conditions such as high/low temperature, acidity, high oxygen concentration, osmotic pressure, besides their some properties that contribute their adaptation to unfavorable conditions.

Özet

Campylobacter türleri gıda kaynaklı gastrointestinal hastalıkların en yaygın nedeni olmakla birlikte diğer gıda kaynaklı patojen bakterilere göre daha hassas ve olumsuz koşullara oldukça duyarlı bakterilerdir. Ancak, olumsuz koşullarda ortaya koydukları stres tolerans mekanizmaları sayesinde konukçu dışındaki ortamlarda, gıdada ve midenin düşük pH’sında canlı kalabilmektedirler. Bu bağlamda, Campylobacter türlerinin olumsuz koşullara adapte olmalarını sağlayan özellikleri ile yüksek/düşük sıcaklık, asitlik, yüksek oksijen konsantrasyonu ve ozmotik basınç gibi stres koşullarında nasıl canlı kalabildikleri üzerinde durulacaktır.

🔖

Cite This Article

COŞANSU, S., AYHAN, K. (2022). Physiological properties and stress tolerance mechanisms of campylobacter species to survive under unfavorable conditions. Harran Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 13 - Sayı: 4, 23–29. https://ajindex.com/articles/534572

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (10)

  1. Alter, T. ve Scherer, K. 2006. Stress response of Campylobacter spp. and its role in food processing. Journal of Veterinary Medicine B, 53, 351-357.
  2. Altekruse, S.F., Stern, N.J., Fields, P.I. ve Swerdlow, D.L. 1999. Campylobacter jejuni-An emerging foodborne pathogen. Emerging Infectious Diseases, 5 (1), 28-35.
  3. Arıcı, M. 2006. Gıda muhafazasında yüksek hidrostatik basıncın mikroorganizmalar üzerine etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 3 (1), 41-49.
  4. Buswell, C.M, Herlhy, Y.M, Lawrence, L.M., McGiggan, J.T.M, Marsh, P.D., Keevil, C.W. ve Leach, S.A. 1998. Extended survival and persistence of Campylobacter spp. in water and aquatic biofilms and their detection by immunofluorescent-antibody and rRNA staining. Applied and Environmental Microbiology, 64, 733-741.
  5. Butler, R.C., Lund, V. ve Carlson, D.A. 1987. Susceptibility of Campylobacter jejuni and Yersinia enterocolitica to UV Radiation. Applied and Environmental Microbiology, 53 (2), 375-378.
  6. Chaveerach, P., ter Huurne, A.A.H.M., Lipman, L.J.A. ve van Knapen, F. 2003. Survival and resuscitation of ten strains of Campylobacter jejuni and Campylobacter coli under acid conditions. Applied and Environmental Microbiology, 69 (1), 711-714.
  7. Coşansu, S. ve Ayhan, K. 2009. Effects of lactic and acetic acid treatments on Campylobacter jejuni inoculated onto chicken leg and breast meat during storage at 4oC and -18oC. Journal of Food Processing and Preservation, DOI: 10.1111/j.1745-4549.2008.00320.x Doyle, M.P ve Roman, D.J. 1981. Growth and survival of Campylobacter fetus subsp. jejuni as a function of temperature and pH. Journal of Food Protection, 44, 596-601.
  8. Doyle, M.P. ve Roman, D.J. 1982. Sensitivity of Campylobacter jejuni to drying. Journal of Food Protection, 45, 507- 510. Dykes, G.A., Sampathkumar, B. ve Korber, D.R. 2003. Planktonic or biofilm growth effects of survival, hydrophobicity and protein expression patterns of a pathogenic Campylobacter jejuni strain. International Journal of Food Microbiology, 89, 1-10.
  9. Frediani-Wolf, V. ve Stephan, R. 2003. Resistance patterns of Campylobacter spp. strains isolated from poultry carcasses in a big Swiss poultry slaughterhouse. International Journal of Food Microbiology, 89, 233-240.
  10. Hazeleger, W.C., Janse, J.D., Koenraad, P.M.F.J., Beumer, R.R., Rombouts, F.M. ve Abee, T. 1995. Temperatıredependent membrane fatty acid and cell physiology changes in cocoid forms of Campylobacter jejuni. Applied and Environmental Microbiology, 61, 2713- 2719. Hazeleger, W.C.,