• Korean Journal of Food Science and Technology
• /
• v.34 no.6
• /
• pp.1134-1139
• /
• 2002

Campylobacter, Arcobacter, and Helicobacter, classified into the same rRNA superfamily VI by taxonomy, cause food-borne diseases, stomach ulcer, and gastric cancer. To detect each strain selectively from contaminated foods, PCR, multiplex-PCR, and restricion fragment length polymorphism (RFLP) were applied on Campylobacter, Arcobacter, and Helicobacter. The same PCR products could be detected using CHA primer targeted for 16S rRNA of Campylobacter, Arcobacter, and Helicobacter. To detect C. jejuni and C. coli from A. butzleri and H. pylori, pg50/pg3 primer targeted for fla A gene was used, and for A. butzleri, Arco2/Butz primer targeted for 23S rRNA was utilized. For H. pylori detection, icd1/icd2 primer targeted for isocitrate dehydrogenase gene was employed, and JEJ1/JEJ2 primer targeted for ceuE gene was effective for C. jejuni detection from the three strains. C. jejuni, C. coli could be separated from A. butzleri and H. pylori through PCR-RFLP using restriction enzyme Dde I. Such primers would be effective for detecting each strain selectively through PCR when C. jejuni, C. coli, A butzleri and H. pylori are contaminated together.

• Korean Journal of Food Science and Technology
• /
• v.35 no.6
• /
• pp.1169-1173
• /
• 2003

Growth of a newly emerging pathogen, Arcobacter butzleri, in domestic raw meat was evaluated by various sanitizing agents. One percent of acetic acid, citric acid, lactic acid, and trisodium phosphate (TSP) added to the cell suspension of six A. butzleri strains inhibited their growth within ten minutes, and especially the lactic acid inhibited growth within five minutes. One percent of all the acids at the culture broth inhibited growth completely within one hr. 0.1% of the acids inhibited growth within 72 hr, whereas two percent of TSP had the same effect in one hr. Among the acids, lactic acid had the strongest inhibition activity. Hydrogen peroxide, sodium hypochlorite, and ethanol showed lower inhibiting activities than the above agents. While garlic extract and lactic acid bacteria culture also inhibited A. butzleri, onion extract did not. Therefore, food-borne poisoning of A. butzleri in raw meat could be prevented by organic acid and trisodium phosphate treatments.

• Food Science of Animal Resources
• /
• v.32 no.2
• /
• pp.204-211
• /
• 2012

Although Arcobacter butzleri is a foodborne emerging pathogen causing gastroenteritis in human and animals, there are a few researches on the physical and chemical control methods. The aim of this study was to investigate the effect of ultraviolet radiation or ethanol treatment on A. butzleri. To demonstrate the UV effect, 8 ${\log}_{10}CFU$/mL of A. butzleri were spiked on stainless steel and the pork was then exposed to 250 nm of ultraviolet light for 108-648 mWs/$cm^2$. To ascertain the effect of ethanol, A. butzleri and A. butzleri spiked pork were soaked or sprayed 10, 35 and 70% of ethanol for 10 to 30 min. A. butzleri significantly decreased all of the UV doses in stainless steel, whereas, the reduction was just $0.92{\pm}0.62-1.29{\pm}0.34\;{\log}_{10}CFU$/mL in pork spiked with A. butzleri. In the ethanol groups, A. butzleri decreased significantly in 35% or 70% of ethanol in contrast, the bacterial counts were dropped slightly in A. butzleri spiked pork groups. Therefore, it is necessary to develop various kinds of control methods or hurdle technology for A. butzleri.

• Journal of Food Hygiene and Safety
• /
• v.26 no.1
• /
• pp.31-35
• /
• 2011

Arcobaeter butzleri is one of the aerotolerant Campylobaeter species which cause persistent diarrhea, abdominal pain, nausea and vomiting in human. The aim of this study was to determine the growth and survival of A. butzleri under the heat treatment or freezing storage condition. In heat treatment, two Korean isolates of A. butzleri were treated at 40 to $80^{\circ}C$ for various times. In freeze treatment, two Korean isolates of A. butzleri were kept at 4, -20 and $-70^{\circ}C$ from 1 to 15 d. The survivability of the A. butzleri Korean isolates significantly decreased at higher than $60^{\circ}C$ heating condition but it didn't show any significant difference in $40^{\circ}C$ treated group. Under the cold stress condition, survivability of A. butzleri were significantly decreased at $-20^{\circ}C$ storage. Like other foodborne pathogens, survivability of A. butzleri was controlled by heat and freezing treatment.