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Campylobacter’s persistence in food processing sites and the kitchen is boosted by ‘chicken juice.’

Organic matter exuding from chicken carcasses, “chicken juice”, provides Campylobacter bacteria with the perfect environment to persist in the food chain. This emphasises the importance of cleaning surfaces in food preparation, and may lead to more effective ways of cleaning that can reduce the incidence of Campylobacter.

[false coloured scanning electron microscope (SEM) image of Campylobacter cells attached to chicken juice on a glass slide]
False coloured scanning electron microscope (SEM) image of Campylobacter cells attached to chicken juice on a glass slide.
Credit: Image: Louise Salt, IFR with colouring by Kathryn Cross, IFR


Source

Reference: Chicken Juice Enhances Surface Attachment and Biofilm Formation of Campylobacter jejuni, Helen L. Brown et al., Applied and Environmental Microbiology, November 2014 80 (22) 7053-7060 doi: 10.1128/AEM.02614-14

Norwich BioScience Institutes