[The survival of Campylobacter coli in raw milk]

The survival of three strains of Campylobacter coli (two isolated from milk of a cow with mastitis, one from poultry intestine) was studied in unpasteurized milk. Survival of C. coli strains at 37 degrees C varied greatly: bovine strains showed a 1-log10 decrease in viable cells, and the poultry strain showed 5-log10 decrease after 48 hours. Bovine strains lived longer (5 days) than poultry strain (2 days) at 37 degrees C. There was no difference between the strains from different origin in unpasteurized milk held at refrigeration temperatures. Both strains survived 18 days in milk at 4 degrees C. These results indicate the presence and possible excretion of C. coli in raw milk and reaffirm the need for pasteurization of milk.