Assessing sensitivity of Campylobacter jejuni to anti-microbe effects to reduce risks of food prodycts contamination with campylobacteriosis agents

We aimed to assess efficiency of various anti-microbe effects on pathogenic microflora; to do that, we performed comparative study on how sensitive Campylobacter jejuni test strains were to ultraviolet radiation and biocides based on peracetic acid (PAA). PAA-based biocides suppressed significant numbers of Campylobacter; however, preset treating modes didn’t allow achieving complete inactivation of the test strains. Efficiency of effects produced by ultraviolet radiation on C.jejuni strains depended on exposure duration: 20-minute treatment of plates with broth bacterial suspensions caused a decrease in a number of viable cells which was equal to 1.5-2,0 logarithmic orders; 60-minute treatment resulted in a decrease in C.jejuni contents that amounted to less than 200 CFU/cm3. Polypeptide antibiotics produced by lactic-acid bacteria (bacteriocins, nisin, etc.) have some useful properties and it makes them applicable for suppressing adverse microflora in food products manufacture...