Výskumný ústav potravinársky

Šilha, D. – Morávková, K. – Škodová, G. – Vytřasová, J.
Viability and biofilm formation of Arcobacter spp. at various processing temperatures
Journal of Food and Nutrition Research, 58, 2019, č. 3, s. 208-213

David Šilha, Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic. E-mail: David.Silha@upce.cz

Received 28 January 2019; 1st revised 25 February 2019; accepted 27 February 2019; published online 28 May 2019

Súhrn: The genus Arcobacter has become increasingly important in recent years because some species have been considered emerging enteropathogens and potential zoonotic agents. Arcobacter spp. can be isolated from food of animal origin and from various kind of water. This study assessed the survival and biofilm activity of Arcobacter strains (including the less described A. defluvii) at processing temperatures applied in the food industry. Broth cultures of five strains were stored at various temperatures (–18, 5, 15, 25, 37 °C) to determine their survival. Tested Arcobacter strains survived freezing (for 1–7 days) and cooling (for 3–21 days) as well as long term storage (for more than 6 months) at 15 °C and 25 °C. The lethal temperature was determined for arcobacters in nutritionally distinct media (distilled water, phy­siological saline, brain heart infusion, semi-skimmed milk). The lethal temperatures (10 min exposure) of 50.5–56.0 °C, 45.5–55.0 °C, or 48.0–52.0 °C were determined for A. butzleri, A. cryaerophilus and A. defluvii, respectively. Further, the biofilm formation of arcobacters at various processing temperatures was evaluated. Intermediate or high biofilm-forming activity was observed at all tested temperatures

Kľúčové slová: Arcobacter spp.; temperature condition; survival; lethal temperature; inactivation; biofilm formation

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