The survival of Campylobacter jejuni in red meats stored at different temperatures

The survival of 4 strains of Campylobacter jejuni was studied in raw minced beef and raw pork sausage mixture stored in plastic stomacher bags at freezer temperatures (−19°C) for up to 10 weeks, refrigirator temperatures (< 10°C) for 6 days and 22°C for 24 h. At each of the 3 storage temperatures survival was better in minced beef. Similarly, there was less variation in percentage survival between the 4 strains in minced beef than in sausage mixture after storage at each temperature. Detailed studies were carried out with one strain of C. jejuni. Viable counts were relatively unchanged in minced beef at refrigerator temperatures and 22°C, but showed a decrease in corresponding samples of sausage mixture. At freezer temperatures decreases in count of approximately 1 log unit were observed during the first week for both meats followed by a more gradual decrease. The effect of desiccation by exposure was studied in minced beef and lamb outer carcass meat (breast) at refrigerator temperatures (≤ 10°C). Decreases in viable count were observed in lamb carcass meat after 32 h although large variations were sometimes observed between duplicate samples for the same strain of C. jejuni. Counts were unchanged in exposed minced beef after storage for 48 h.