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Related Experiment Video

Updated: Jan 26, 2026

Subtyping of Campylobacter jejuni ssp. doylei Isolates Using Mass Spectrometry-based PhyloProteomics MSPP
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Campylobacter jejuni in Vacuum Packaged Processed Turkey.

Gwen N Reynolds1, Frances A Draughon1

  • 1Department of Food Technology and Science, University of Tennessee, P.O. Box 1071, Knoxville, Tennessee 37901-1071.

Journal of Food Protection
|April 11, 2019
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Summary
This summary is machine-generated.

Vacuum packaging at 4°C significantly reduced Campylobacter jejuni survival in processed turkey products over 28 days. Viability varied by strain and product type, with some C. jejuni persisting.

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Area of Science:

  • Food Microbiology
  • Food Safety
  • Bacterial Pathogen Survival

Background:

  • Campylobacter jejuni is a significant foodborne pathogen.
  • Processed meats like turkey roll and ham can be vehicles for bacterial contamination.
  • Understanding pathogen survival under storage conditions is crucial for food safety.

Purpose of the Study:

  • To assess the impact of vacuum packaging and refrigerated storage (4°C) on Campylobacter jejuni viability in processed turkey.
  • To compare the survival rates of different C. jejuni strains in turkey roll and turkey ham.
  • To evaluate the influence of competing microflora on C. jejuni survival.

Main Methods:

  • Inoculation of turkey roll and turkey ham samples with three C. jejuni strains.
  • Vacuum packaging and storage at 4°C for up to 28 days.
  • Enumeration of culturable C. jejuni, aerobic plate counts, and enterococci.

Main Results:

  • Culturable C. jejuni significantly decreased over the 28-day storage period (P<0.05).
  • Significant differences in viability were observed among the three C. jejuni strains (P<0.05).
  • Higher C. jejuni levels were found in turkey roll compared to turkey ham. Aerobic plate counts and enterococci increased, indicating microbial competition.

Conclusions:

  • Vacuum packaging at 4°C effectively reduces C. jejuni in processed turkey, but survival varies by strain and product.
  • Microbial competition from increased aerobic plate counts and enterococci may influence C. jejuni persistence.
  • Some C. jejuni strains can remain viable above 500 cells/g for up to 28 days under these conditions.