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Applied and Environmental Microbiology, January 2003, p. 711-714, Vol. 69, No. 1
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.1.711-714.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.

Survival and Resuscitation of Ten Strains of Campylobacter jejuni and Campylobacter coli under Acid Conditions

P. Chaveerach,1,2* A. A. H. M. ter Huurne,3 L. J. A. Lipman,1 and F. van Knapen1

Department of Public Health and Food Safety, Faculty of Veterinary Medicine, Utrecht University, Utrecht,1 DLO-Institute for Animal Science and Health, Lelystad, The Netherlands,3 Department of Veterinary Public Health, Faculty of Veterinary Medicine, Khon Kaen University, Khon Kaen, Thailand2

Received 26 July 2002/ Accepted 23 October 2002

The culturability of 10 strains of Campylobacter jejuni and Campylobacter coli was studied after the bacteria were exposed to acid conditions for various periods of time. Campylobacter cells could not survive 2 h under acid conditions (formic acid at pH 4). The 10 Campylobacter strains could not be recovered, even when enrichment media were used. Viable cells, however, could be detected by a double-staining (5-cyano-2,3-ditolyl tetrazolium chloride [CTC]-4',6'-diamidino-2-phenylindole [DAPI]) technique, demonstrating that the treated bacteria changed into a viable but nonculturable (VBNC) form; the number of VBNC forms decreased over time. Moreover, some VBNC forms of Campylobacter could be successfully resuscitated in specific-free-pathogen fertilized eggs via two routes, amniotic and yolk sac injecting.

* Corresponding author. Mailing address: Department of Public Health and Food Safety, Faculty of Veterinary Medicine, Utrecht University, Yalelaan 2, P.O. Box 80 175, 3508 TD Utrecht, The Netherlands. Phone: 31-30-2533379. Fax: 31-30-2532365. E-mail: Chaveerach{at}vvdo.vet.uu.nl.

Applied and Environmental Microbiology, January 2003, p. 711-714, Vol. 69, No. 1
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.1.711-714.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.



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