Abstract
The influence of weak organic acids and trisodium citrate in combination with a high or a reduced water activity (a w) was investigated when a population ofArcobacter butzleri was exposed to a low concentration of acetic or citric acid, and trisodium citrate combined with high (0.993) and reduced (0.977)a w in culture broth at 30 °C. Regardless of water activity, acetic and citric acid (>0.2 %) inhibited the growth ofA. butzleri with no viable cells detected after 4–5 h of incubation. Enhanced survival was found at reduceda w with addition of acetic acid. In contrast, after exposure to citric acid in combination with reduceda w inactivation was more rapid than that after being exposed to high water activity. Incorporation of trisodium citrate in combination with reduceda w (0.977) would probably not confer any extra protection. Concentrations of organic acid widely used in meat decontamination processing represent feasible tools for reducingA. butzleri contamination and hence the risk ofArcobacter infection.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Atabay H.I., Corry J.E.L., On S.L.W.: Diversity and prevalence ofArcobacter spp. in broiler chickens.J.Appl.Microbiol.84, 1007–1016 (1998).
Atabay H.I., Aydin F., Houf K., Sahin M., Vandamme P.: The prevalence ofArcobacter spp. on chicken carcasses sold in retail markets in Turkey, and identification of the isolates using SDS-PAGE.Internat.J.Food Microbiol.81, 21–28 (2003).
Brul S., Coote P.: Preservative agents in foods. Mode of action and microbial resistance mechanisms.Internat.J.Food Microbiol.50, 1–17 (1999).
Buchanan R.L., Bagi L.K.: Effect of water activity and humectant identity on the growth kinetics ofEscherichia coli O157:H7.Food Microbiol.14, 413–423 (1997).
Červenka L., Zachová I., Minařiková P., Vytřasová J.: Effect of pH and water activity on the growth ofArcobacter sp. in culture.Czech.J.Food Sci.21, 203–209 (2003).
Clavero M.R.S., Beuchat L.R.: Survival ofEscherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery.Appl.Environ.Microbiol.62, 2735–2740 (1996).
Corry J.E.L., Atabay H.I.: Poultry as a source ofCampylobacter and related organisms.J.Appl.Microbiol.90, 96–114 (2001).
Čuk Z., Annan-Prah A., Janc M., Zajc-Salter J.: Yogurt: an unlikely source ofCampylobacter jejuni/coli.J.Appl.Bacteriol.63, 201–205 (1987).
Dorsa W.J., Cutter C.N., Siragusa G.R.: Long-term bacterial profile of refrigerated ground beef made from carcass tissue, experimentally contaminated with pathogens and spoilage bacteria after hot water, alkaline, or organic acid washes.J.Food Protect.61, 1615–1622 (1998).
El-Ziney M.G., de Meyer H., Debevere J.M.: Growth and survival kinetics ofYersinia enterocolitica IP 383 O:9 as affected by equimolar concentration of undissociated short-chain organic acids.Internat.J.Food Microbiol.34, 233–247 (1997).
Hinton A. Jr.: Inhibition of the growth ofSalmonella typhimurium ST-10 by propionic acid and chloride salt.Food Microbiol.16, 401–407 (1999).
Houf K., De Zutter L., Van Hoof J., Vandamme P.: Occurrence and distribution ofArcobacter species in poultry processing.J.Food Protect.65, 1233–1239 (2002).
Hughes B.G., Lawson L.D.: Antimicrobial effects ofAllium sativum L. (garlic).Allium ampeloprasum L. (elephant garlic), andAllium cepa L. (onion), garlic compounds and commercial garlic supplement products.Phytother.Res.5, 154–158 (1991).
Kabeya H., Maruyama S., Morita Y., Kubo M., Yamamoto K., Arai S., Izumi T., Kobayashi Y., Katsube Y., Mikami T.: Distribution ofArcobacter species among livestock in Japan.Vet.Microbiol.19, 153–158 (2003).
Kleemann J., Bergann T.: Model experiments to establish behavior ofYersinia enterocolitica O:9 strains in various types of fresh dry sausage.J.Appl.Bacteriol.80, 10–12 (1996).
Lee Y.-I., Cesario T., Owens J., Shanbrom E., Trupp L.D.: Antibacterial activity of citrate and acetate: preliminary report.Nutrition18, 665–666 (2002).
Leistner L.: Basic aspects of food preservation by hurdle technology: a review.Internat.J.Food Microbiol.55, 181–186 (2000).
Park C.-M., Beuchat L.R.: Survival ofEscherichia coli O157:H7 in potato starch as affected by water activity, pH and temperature.Lett.Appl.Microbiol.31, 364–367 (2000).
Phillips C.A.: The effect of citric acid, lactic acid, sodium citrate and sodium lactate, alone and in combination with nisin, on the growth ofArcobacter butzleri.Lett.Appl.Microbiol.29, 424–428 (1999).
Phillips C.A., Duggan J.: The effect of EDTA and trisodium phosphate, alone and in combination with nisin, on the growth ofArcobacter butzleri in culture.Food Microbiol.18, 547–554 (2001).
Phillips C.A., Duggan J.: The effect of temperature and citric acid, alone, and in combination with nisin, on the growth ofArcobacter butzleri in culture.Food Control13, 463–468 (2002).
Radford S.A., Board R.G.: Fate of pathogens in home-made mayonnaise and related products.Food Microbiol.10, 269–278 (1993).
Stekelenburg F.K.: Enhanced inhibition ofListeria monocytogenes in Frankfurter sausage by the addition of potassium lactate and sodium acetate mixtures.Food Microbiol.20, 133–137 (2003).
Taylor D.N., Kiehlbauch J.A., Tee W., Pitarangs C., Echeverria P.: Isolation of Group 2 aerotolerantCampylobacter species from Thai children with diarrhea.J.Infect.Dis.163, 1062–1067 (1991).
Vandamme P., Falsen E., Rossau R., Hoste B., Segers P., Tygat R., Delay J.: Revision ofCampylobacter, Helicobacter andVeillonella taxonomy: emendation of generic description and proposal forArcobacter gen.nov.Internat.J.Syst.Bacteriol.41, 88–103 (1991).
Vandamme P., Vancanneytm M., Pot B., Mels L., Hoste B., Dewettinck D., Vlaes L., van den Borre C., Higgins R., Hommez J., Kersters J., Butzler J.-P., Qoossens H.: Polyphasic taxonomy of the emended genusArcobacter withArcobacter butzleri comb.nov. andArcobacter skirrowii sp.nov., an aerotolerant isolated from veterinary specimens.Internat.J.Syst.Bacteriol.42, 344–356 (1992).
Vytřasová J., Pejchalová M., Harsová K., Bínová Š.: Isolation ofArcobacter butzleri andA. cryaerophilus in samples of meats and from meat-processing plants by a culture technique and detection by PCR.Folia Microbiol.48, 227–232 (2003).
Yan J.-J., Ko W.-Ch., Huang A.-H., Chen H.-M., Jin Y.-T., Wu J.-J.:Arcobacter butzleri bacteremia in a patient with liver cirrhosis.J.Formos.Med.Assoc.99, 166–169 (2000).
Author information
Authors and Affiliations
Corresponding author
Additional information
This research was supported by theMinistry of Education, Youth and Sports of the Czech Republic, grant no. 253100002 and grant IG 330013 provided byUniversity of Pardubice.
Rights and permissions
About this article
Cite this article
Červenka, L., Malíková, Z., Zachová, I. et al. The effect of acetic acid, citric acid, and trisodium citrate in combination with different levels of water activity on the growth ofArcobacter butzleri in culture. Folia Microbiol 49, 8–12 (2004). https://doi.org/10.1007/BF02931638
Received:
Revised:
Issue Date:
DOI: https://doi.org/10.1007/BF02931638