Author/Editor		Grebenc, S
Title		The sensitivity of the bacteria Campylobacter jejuni and Campylobacter coli to the quick variations of temperature
Translated title		Občutljivost bakterij Campylobacter jejuni in Campylobacter coli za hitre temperaturne spremembe
Type		članek
Source		Slov Vet Res
Vol. and No.		Letnik 37, št. 3
Publication year		2000
Volume		str. 115-24
Language		eng
Abstract		The aim of the present study was to determine under laboratory conditions the sensitivity of bacteria Campylobacter jejuni and Campylobacter coli to some physical and chemical factors and on the poultry carcasses after slaughter. The effects of physical and chemical factors were first studied in the campylobacter suspensions, followed by the study of these effects on poultry carcasses, contaminated either in laboratory or naturally. Our study demonstrated that the campylobacters on poultry meat were sensitive to the quick variations of temperature. We were completely successful in the attempt to eliminate bacteria Campylobacter spp. in 77.3 % of samples, while the degree of contamination was drastically reduced in samples with remaining positive result.
Summary		Z raziskavo smo želeli ugotoviti občutljivost bakterij Campylobacter jejuni in Campylobacter coli za nekatere fizikalne in kemijske dejavnike na mesu piščancev po zakolu. Delovanje fizikalnih in kemijskih dejavnikov smo proučevali najprej na mikrobih v suspenziji, nato na piščančjih trupih, kontaminiranih v laboratoriju, zatem pa še na "naravno" kontaminiranih trupih piščancev. Ugotovili smo, da so kampilobaktri na mesu piščancev občutljivi za hitre temperaturne spremembe. Bakterije vrste Campylobacter nam je pri teh poskusih uspelo uničiti v 77,3 %, pri ostalih pa se je kontaminacija z omenjenimi mikrobi močno zmanjšala.
Descriptors		CAMPYLOBACTER COLI CAMPYLOBACTER JEJUNI FOOD MICROBIOLOGY FOOD CONTAMINATION HEAT CHLORINE COLONY COUNT, MICROBIAL CHICKENS ABATTOIRS