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| Recent Advances in Research on Survival Mechanisms and Culturability of Campylobacter jejuni under Stress Conditions |
| WANG Wei;WANG Bei-lei;HU Gui-xue;WANG Wei-li |
| 1. College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China；
2. Jilin Entry-Exit Inspection and Quarantine Bureau, Changchun 130062, China；
3. Changchun Biological Products Research Institute, Changchun 130062, China |
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Abstract As an important gram-negative pathogenic bacterium, Campylobacter jejuni can produce several bowel toxins that
can invade the small and large intestine mucosa and cause acute enteritis. According to statistics, the number of enteritis cases
caused by Campylobacter jejuni is increased by three-fold when compared with Salmonella. After contaminating meat products,
Campylobacter jejuni enters a viable but non-culturable (VBNC) state due to environmental changes such as freezing and can not
therefore be detected by routine methods. Extreme changes in pH, moisture, temperature and nutritional ingredient can also throw
Campylobacter jejuni into the VBNC state. In this article, insights into how Campylobacter jejuni resists external influence and
into the potential food safety hazards caused by the pathogenic bacterium are given.
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2011, Vol. 25 
