|COLLINS, C - IOWA STATE UNIVERSITY
|MURANO, E - TEXAS A&M UNIVERSITY
Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/25/1996
Publication Date: N/A
Interpretive Summary: Arcobacter spp. are a new group of bacteria. They are closely related to Campylobacter jejuni, which is a major cause of human foodborne illness. Arcobacter spp. have been implicated in human and in animal disease. Arcobacter spp. have also been detected in farm animals, on poultry carcasses, and in ground pork. Many foodborne bacteria, including Campylobacter jejuni, are killed by irradiation. Irradiation levels which are sufficient to kill Campylobacter jejuni have been approved by FDA. The purpose of this study was to determine if these doses are effective against Arcobacter butzleri. Our studies showed that Arcobacter butzleri is killed by irradiation doses recommended by FDA for Campylobacter jejuni. Therefore, currently approved doses render meat products safe from both of these pathogens. This information is of benefit to action agencies such as FSIS and FDA in formulating strategies to control foodborne pathogens. Ultimately, this research benefits the consumer by ensuring a wholesome supply of meat.
Technical Abstract: The ability of Arcobacter butzleri to survive irradiation under vacuum in ground pork was determined and compared with Campylobacter jejuni. The D10 value for A. butzleri (0.27 kGy) was 1.4x higher than that of C. jejuni (0.19 kGy). In addition, the D10 values for both organisms showed that an irradiation treatment of 1.5 kGy would yield a 5 log reduction in the number of Arcobacter spp. and a 7 log reduction in the number of Campylobacter. This is sufficient to render meat products safe from these pathogens. These data indicate that Arcobacter spp. are more tolerant to irradiation than Campylobacter.