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The abundant free-living amoeba, Acanthamoeba polyphaga, increases the survival of Campylobacter jejuni in milk and orange juice
Uppsala University.
Linnaeus University, Faculty of Health and Life Sciences, Department of Biology and Environmental Science.
Uppsala University.
Uppsala University.
Show others and affiliations
2015 (English)In: Infection Ecology & Epidemiology, ISSN 2000-8686, E-ISSN 2000-8686, Vol. 5, 28675Article in journal (Refereed) Published
Abstract [en]

BACKGROUND: Campylobacter jejuni is a common cause of human bacterial diarrhea in most parts of the world. Most C. jejuni infections are acquired from contaminated poultry, milk, and water. Due to health care costs and human suffering, it is important to identify all possible sources of infection. Unpasteurized milk has been associated with several outbreaks of C. jejuni infection. Campylobacter has been identified on fresh fruit, and other gastrointestinal pathogens such as Salmonella, E. coli O157:H7 and Cryptosporidium have been involved in fruit juice outbreaks. C. jejuni is sensitive to the acidic environment of fruit juice, but co-cultures with the amoeba, Acanthamoeba polyphaga, have previously been shown to protect C. jejuni at low pH.

METHODS: To study the influence of A. polyphaga on the survival of C. jejuni in milk and juice, the bacteria were incubated in the two products at room temperature and at 4°C with the following treatments: A) C. jejuni preincubated with A. polyphaga before the addition of product, B) C. jejuni mixed with A. polyphaga after the addition of product, and C) C. jejuni in product without A. polyphaga. Bacterial survival was assessed by colony counts on blood agar plates.

RESULTS: Co-culture with A. polyphaga prolonged the C. jejuni survival both in milk and juice. The effect of co-culture was most pronounced in juice stored at room temperature. On the other hand, A. polyphaga did not have any effect on C. jejuni survival during pasteurization of milk or orange juice, indicating that this is a good method for eliminating C. jejuni in these products.

CONCLUSION: Amoebae-associated C. jejuni in milk and juice might cause C. jejuni infections.

Place, publisher, year, edition, pages
2015. Vol. 5, 28675
Keyword [en]
unpasteurized milk, fruit juice, C. jejuni infection, co-culture, Campylobacter survival, gastrointestinal pathogens
National Category
Infectious Medicine Microbiology in the medical area
Research subject
Ecology, Microbiology; Natural Science, Medicine
Identifiers
URN: urn:nbn:se:lnu:diva-51507DOI: 10.3402/iee.v5.28675PubMedID: 26387556OAI: oai:DiVA.org:lnu-51507DiVA: diva2:915126
Available from: 2016-03-29 Created: 2016-03-29 Last updated: 2017-04-18Bibliographically approved

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Griekspoor, PetraAxelsson Olsson, Diana
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CiteExportLink to record
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Citation style
  • apa
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