摘要：In retail meat products,
Campylobacter jejuni,
C. coli, and
Staphylococcus aureus have been reported in high prevalence. The polymicrobial interaction between
Campylobacter and other bacteria could enhance
Campylobacter survival during the adverse conditions encountered during retail meat processing and storage. This study was designed to investigate the potential role of
S. aureus from retail meats in enhancing the survival of
Campylobacter exposed to low temperature, aerobic conditions, and biofilm formation. Results indicated that viable
S. aureus cells and filter-sterilized cell-free media obtained from
S. aureus prolonged the survival of
Campylobacter at low temperature and during aerobic conditions. Biofilm formation of
Campylobacter strains was significantly enhanced in the presence of viable
S. aureus cells, but the results were inconclusive when extracts from cell-free media were used. In conclusion, the presence of
S. aureus cells enhances survivability of
Campylobacter strains in adverse conditions such as low temperature and aerobic conditions. Further investigations are warranted to understand the interaction between
Campylobacter and
S. aureus, and effective intervention strategies are needed to reduce the incidence of both foodborne pathogens in retail meat products.
