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Updated: Jan 27, 2026

Culture Methods to Determine the Limit of Detection and Survival in Transport Media of Campylobacter Jejuni in Human Fecal Specimens
Published on: March 10, 2020
Survival of Campylobacter fetus subsp. jejuni in Cheddar and Cottage Cheese
J G Ehlers1, M Chapparo-Serrano1, R L Richter1
1Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, Texas 77843.
Abstract:
Campylobacter fetus subsp. jejuni inoculated into Cheddar cheese milk at concentrations ranging from 102-106 cells per ml was not detectable in the curd after 30-60 d of curing. When milk for cottage cheese manufacture was inoculated with 105-106 cells of C. fetus subsp. jejuni , the organism was not detectable in the whey or curd after cooking for 30 min at 55°C.
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