The genus Arcobacter is related to the well-known human pathogen, Campylobacter jejuni, and has been linked to human diseases. In this study, the survival of Arcobacter spp. in various concentrations of ethanol, in various samples of beers, and in a model stomach has been investigated. For most of these bacteria, a concentration of 10 % ethanol was determined to be the minimum inhibitory concentration. The fact that these organisms are able to survive under these conditions may have an impact in the food processing industry. We studied the activity of beer against arcobacters. These bacteria were killed in all samples of beer within 30 min. A model stomach, containing a food matrix and a synthetic gastric fluid, was used to deduce the effect of beer against Arcobacter spp. during food consumption. Complete inactivation of all monitored arcobacters was detected usually within 15 min. However, the presence of beer does not potentiate the effect of gastric fluid against these bacteria. This is apparently the first study focusing upon the effect of beer on Arcobacter spp.

Department of Analytical Chemistry Faculty of Chemical Technology University of Pardubice Studentská 573 532 10 Pardubice 2 Czech Republic

Zobrazit více v PubMed

Curr Microbiol. 2006 Nov;53(5):435-9 PubMed

J Clin Microbiol. 1992 Sep;30(9):2335-7 PubMed

Int J Food Microbiol. 2003 Dec 31;89(2-3):105-24 PubMed

J Agric Food Chem. 2006 Feb 22;54(4):1151-7 PubMed

Int J Syst Bacteriol. 1991 Jan;41(1):88-103 PubMed

J Vet Diagn Invest. 1996 Apr;8(2):186-95 PubMed

Appl Environ Microbiol. 2004 Mar;70(3):1271-6 PubMed

Int J Food Microbiol. 2001 Dec 30;71(2-3):189-96 PubMed

Appl Environ Microbiol. 2000 May;66(5):1994-2000 PubMed

Syst Appl Microbiol. 2012 May;35(3):133-8 PubMed

J Sci Food Agric. 2011 Feb;91(3):563-71 PubMed

Int J Antimicrob Agents. 2005 Nov;26(5):343-56 PubMed

J Agric Food Chem. 2010 Oct 13;58(19):10677-83 PubMed