Viability and biofilm formation of Arcobacter spp. at various processing temperatures

Abstract

The genus Arcobacter has become increasingly important in recent years because some species have been considered emerging enteropathogens and potential zoonotic agents. Arcobacter spp. can be isolated from food of animal origin and from various kind of water. This study assessed the survival and biofilm activity of Arcobacter strains (including the less described A. defluvii) at processing temperatures applied in the food industry. Broth cultures of five strains were stored at various temperatures (-18, 5, 15, 25, 37 degrees C) to determine their survival. Tbsted Arcobacter strains survived freezing (for 1-7 days) and cooling (for 3-21 days) as well as long term storage (for more than 6 months) at 15 degrees C and 25 degrees C. The lethal temperature was determined for arcobacters in nutritionally distinct media (distilled water, physiological saline, brain heart infusion, semi-skimmed milk). The lethal temperatures (10 min exposure) of 50.5-56.0 degrees C, 45.5-55.0 degrees C, or 48.0-52.0 degrees C were determined for A. butzleri, A. cryaerophilus and A. defluvii, respectively. Further, the biofilm formation of arcobacters at various processing temperatures was evaluated. Intermediate or high biofilmforming activity was observed at all tested temperatures.