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Updated: Jun 15, 2026

Detection and Isolation of Campylobacter spp. from Raw Meat
Published on: February 23, 2024
Proteins involved in Campylobacter jejuni 81-176 recovery after high-pressure treatment
Clémence Bièche1, Marie de Lamballerie, Michel Federighi
1UMR-INRA SECALIM ENVN/ENITIAA, Ecole Nationale Vétérinaire de Nantes, France.
Abstract:
Campylobacteriosis has been recognized as the major bacterial food-borne infection worldwide. Campylobacter, especially C. jejuni, contaminate mainly poultry meat. Although more sensitive than other food-borne pathogens to many stresses, C. jejuni can survive food processing and go on to reach its final reservoir (the human gut). Genomic analyses of this organism indicate a lack of genes described in other gram-negative bacteria to overcome stresses. The high-pressure recovery response of C. jejuni 81-176 was analyzed from two-dimensional electrophoretic profiles of the cytoplasmic proteome. The main cellular mechanisms controlling the down- and upregulated proteins are discussed.
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