Susceptibility of Campylobacter jejuni to organic acids and monoacylglycerols

  title={Susceptibility of Campylobacter jejuni to organic acids and monoacylglycerols},
  author={Zuzana Molatov{\'a} and Eva Skřivanov{\'a} and B. Mac{\'i}as and Neil Ross McEwan and Pavel Březina and Milan Marounek},
  journal={Folia Microbiologica},
Organic acids can be used as feed supplements or for treatment of poultry carcasses in processing plants. The antimicrobial activity of nineteen organic acids and two monoacylglycerols in cultures of Campylobacter jejuni CCM 6214T (ATCC 33560) was determined using a SYBR Green-based real-time PCR assay. The IC50 was a concentration at which only 50 % of a bacteria specific DNA sequence was amplified. Caprylic, capric and lauric acids were the most efficient antimicrobials among the compounds… 
Antimicrobial activity of organic acids against Campylobacter spp. and development of combinations—A synergistic effect?
In vitro synergistic activities of different organic acids in combinations against the major Campylobacter species are shown and could therefore be a promising basis for reducing Campyobacter spp.
Effect of Physiological factors on molecularly identified Campylobacters
The occurrence of Campylobacter species in the faecal samples and the ability of the isolates to survive in the presence of bacteriocin, different concentrations of acid, bile salt are indicative of virulence of the strains.
Occurrence of multidrug resistance in Campylobacter from Ivorian poultry and analysis of bacterial response to acid shock
Using organic acids in the poultry production chain can reduce propagation of antibiotic multiresistant strains of Campylobacter.
Inhibition and Interactions of Campylobacter jejuni from Broiler Chicken Houses with Organic Acids
Of all tested organic acids, dissociated citric acid was the most efficient at inhibiting C. jejuni bacteria in the field vs. the laboratory.
Effect of Decontamination Treatments on Campylobacter jejuni in Chicken
The ability of different decontaminating treatments (acetic, citric and fumaric acids, and potassium sorbate) to decrease Campylobacter jejuni on chicken legs was evaluated. Fresh chicken legs were
Influence of lauric acid on the susceptibility of chickens to an experimental Campylobacter jejuni colonisation
The effect of lauric acid is limited to the initial phase after experimental inoculation, and a higher age at infection seems to lead to a more rapid limitation of the infection.
Efficacy of Malic Acid Against Campylobacter jejuni Attached to Chicken Skin During Refrigerated Storage
The application of malic acid cannot replace the rules of strict hygiene and good manufacturing practice, but it may be used as an additional hurdle having important economic implications since it contributes to extend the shelf life of raw chicken, and it has safety implications since It contributes to control pathogens such as Campylobacter jejuni.
Combinations of plant-derived compounds against Campylobacter in vitro
An improved laboratory method to study minimal inhibitory concentrations of plant compounds and their combinations against Campylobacter is validated and could be used to adjust the cost of feed formulations by reducing costs associated with antimicrobial feed additives.


Inhibition of Campylobacter jejuni in chicken by ethanol, hydrogen peroxide, and organic acids
Growth inhibition of Campylobacter jejuni ATCC 33291 was observed in the presence of various preservatives at various temperatures. The addition of ethanol (0.5% to 5%), hydrogen peroxide (0.05%),
Short-chain fatty acids and l-lactate as feed additives to control Campylobacter jejuni infections in broilers
In conclusion, butyrate-coated micro-beads do not protect broilers from caecal colonization with C. jejuni in vitro, and one acid was retained for use as a feed additive in an in vivo trial.
In vitro study on the effect of organic acids on Campylobacter jejuni/coli populations in mixtures of water and feed.
It can be concluded that organic acids, individually or in combination, have a strong bactericidal effect on Campylobacter spp.
Bacteriocins reduce Campylobacter colonization and alter gut morphology in turkey poults.
The dynamic reduction in crypt depth and goblet cell density in turkeys dosed with bacteriocin may provide clues to how bacteriOCins inhibit enteric Campylobacter.
Use of oleic acid to reduce the population of the bacterial flora of poultry skin.
Findings indicate that oleic acid reduces the number of bacteria on the skin of processed broilers and that the fatty acid is bactericidal to several spoilage and pathogenic bacteria associated with poultry.
The natural feed additive caprylic acid decreases Campylobacter jejuni colonization in market-aged broiler chickens.
It is suggested that therapeutic supplementation of caprylic acid in the feed can effectively decrease Campylobacter in market-aged chickens and may be a potential treatment for decreasing pathogen carriage in poultry.
Detection of Campylobacter jejuni in dairy farm environmental samples using SYBR Green real-time polymerase chain reaction.
The results indicate that the SYBR Green real-time PCR assay provides a specific, reproducible, and simple method for detecting C. jejuni in dairy farm environmental samples.
Perspectives on the use of organic acids and short chain fatty acids as antimicrobials.
  • S. Ricke
  • Biology, Medicine
    Poultry science
  • 2003
Development and application of molecular tools to study pathogen behavior in preharvest and postharvest food production environments will enable dissection of specific bacterial genetic regulation involved in response to organic acids, which could lead to the development of more targeted strategies to control foodborne pathogens with organic acids.