Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage

Abstract

Aims: To investigate the survival of two animal isolates of Campylobacter jejuni on beef trimmings during freezing and frozen storage. Methods and Results: Meat packs inoculated with 10³ or 10⁶ cfu g⁻¹ of either strain of C. jejuni were frozen to −18°C, and sampled at regular intervals over 112 d storage to determine Campylobacter numbers and sublethal injury. For both strains and inoculation levels the numbers of Campylobacter decreased in the first 7 d of storage by ca. 0·6–2·2 log cfu g⁻¹ and then remaining constant over the remainder of the storage trial, with neither isolate exhibiting sublethal injury. Conclusions: Despite an initially significant decrease in number, these pathogens were able to survive standard freezing conditions in meat, but did not exhibit sublethal injury. Significance and Impact of the Study: Strict hygiene and/or the implementation of decontamination technologies are recommended as a means to assure the safety of meat with respect to this pathogen.