1. Occurrence and survival of Campylobacter spp. in dairy matrices investigated by viability qPCR.
- Author
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Rossi, Franca, Del Matto, Ilaria, Manocchio, Paola, Saletti, Maria Antonietta, Ricchiuti, Luciano, and Marino, Lucio
- Subjects
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CAMPYLOBACTER jejuni , *RAW milk , *CAMPYLOBACTER , *FERMENTED milk , *DAIRY products , *CHEESE - Abstract
The aim of this study was to investigate the survival of Campylobacter jejuni in dairy matrices by viability qPCR. Survival in UHT milk was examined first and the cheese outbreak strain, C. jejuni 11 218 showed enhanced tendency to become viable but nonculturable (VBNC). It survived for long at different pH values, in raw and fermented milk and cheese. Viability qPCR was also used to examine the occurrence of viable Campylobacter spp. in raw milk, detecting the bacteria in 40.9% of 25 mL samples negative on culture. Results showed that viability qPCR is valuable in estimating Campylobacter risk in dairy products. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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