The effect of acetic acid, citric acid, and trisodium citrate in combination with different levels of water activity on the growth of Arcobacter butzleri in culture

The influence of weak organic acids and trisodium citrate in combination with a high or a reduced water activity (a(w)) was investigated when a population of Arcobacter butzleri was exposed to a low concentration of acetic or citric acid, and trisodium citrate combined with high (0.993) and reduced (0.977) a(w) in culture broth at 30 degreesC. Regardless of water activity, acetic and citric acid (>0.2 %) inhibited the growth of A. butzleri with no viable cells detected after 4-5 h of incubation. Enhanced survival was found at reduced a(w) with addition of acetic acid. In contrast, after exposure to citric acid in combination with reduced aw inactivation was more rapid than that after being exposed to high water activity. Incorporation of trisodium citrate in combination with reduced a(w) (0.977) would probably not confer any extra protection. Concentrations of organic acid widely used in meat decontamination processing represent feasible tools for reducing A. butzleri contamination and hence the risk of Arcobacter infection.