Proteome analysis of Campylobacter jejuni poultry strain 2704 survival during 45 min exposure to peracetic acid

• Published in: International journal of food microbiology Vol. 385; p. 110000
• Main Authors: Chen, Stanley H., Bose, Utpal, Broadbent, James A., Fegan, Narelle, Wilson, Richard, Kocharunchitt, Chawalit, Colgrave, Michelle L., Duffy, Lesley L., Bowman, John P.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 16.01.2023
• Subjects: Campylobacter; Peracetic acid; Poultry processing; Proteomics; Stress response; SWATH-MS; DDA; DTT; Poultry processing; BPW; SWATH-MS; LC-MS/MS; CFU; FDR; mCCDA; OD; TOF-MS; Stress response; DIA; Campylobacter; PBS; OPLS-DA; GO; ppm; PCA; PAA; MWCO; Peracetic acid; Proteomics; C. jejuni; NB2
• ISSN: 0168-1605; 1879-3460; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2022.110000

Peracetic acid (PAA) applied to whole poultry carcasses can reduce the number of Campylobacter, a leading cause of human gastroenteritis. However, previous modelling experiments indicated that Campylobacter survived in greater numbers when pre-treated with a thermal stress equivalent to poultry proc...