우유 및 식육중 Campylobacter jejuni의 생존성

Survival of Campylobacter jejuni in Milk and Meat

Studies were done to assess the ability of Campylobacter jejuni to survive in milks, ground beef, pork and chicken during stored at different temperature and pH. Counts of C. jejuni were reduced 4-log₁₀ in raw milk after 15 days of storage at 3℃, wherease, Counts of C. jejuni were reduced less than 2.2 and 2.4 log₁₀ in pasteurized and sterilized whole milk after 18 days. The pH was decreased from 6.48 to 5.36 in raw milk after 18 days, wherease the pH was not changed in pasteurized and sterilized milk. C. jejuni survived well in pasteurized and sterilized milk than in raw milk. Storage of sterilized milk inoculated with C. jejuni at 3 and 37℃ was resulted in decreases of counts of C. jejuni. The more survival was occured when stored milk at 3℃ than at 37℃. Decreasing tendency of counts of C jejuni in sterilized milks adjusted pH to 6 and 8 were similar to those observed at pH 7.