Survival and inactivation of Arcobacter spp., a current status and future prospect

被引：26

作者：

Cervenka, Libor ^{[1
]}

机构：

[1] Univ Pardubice, Fac Chem Technol, Dept Analyt Chem, Pardubice 53210, Czech Republic

来源：

CRITICAL REVIEWS IN MICROBIOLOGY | 2007年 / 33卷 / 02期

关键词：

Arcobacter spp; survival; inactivation;

D O I：

10.1080/10408410701364497

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Arcobacter spp. has been isolated from food of animal origin (particularly meats) and from various kind of water. Despite its phylogenetically related neighbor Campylobacter, Arcobacter is regarded as an emerging foodborne pathogen. Since Arcobacter differs in its phenotypic characteristics, the physical and chemical treatments designed for elimination of campylobacters from food and environment needs to be verified. This review focuses on the occurrence, and mainly on susceptibility to various physical and chemical treatments for inactivation of Arcobacterspp. The existing studies have been critically discussed and new challenges were proposed for further studies.

引用

页码：101 / 108

页数：8

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