Show simple item record Julie en_US Koen en_US Sharon Ann en_US Dries en_US Kevin en_US Ineke en_US Herman en_US Kurt en_US 2011-06-06T09:18:02Z 2011-06-06T09:18:02Z 2010-11-01 en_US
dc.identifier en_US
dc.identifier.citation Baré , J , Sabbe , K , Huws , S A , Vercauteren , D , Braeckmans , K , van Gremberghe , I , Favoreel , H & Houf , K 2010 , ' Influence of temperature, oxygen, bacterial origin and invasiveness on the association of Campylobacter jejuni with Acanthamoeba castellanii ' FEMS Microbiology Ecology , vol 74 , no. 2 , pp. 371-381 . , 10.1111/j.1574-6941.2010.00955.x en_US
dc.identifier.other PURE: 163806 en_US
dc.identifier.other dspace: 2160/6919 en_US
dc.description.abstract Campylobacteriosis is the most frequently reported foodborne disease in the industrialized world, mainly through consumption of contaminated chicken meat. To date, no information is available on the primary infection sources of poultry. In this study, the ability of five Campylobacter jejuni strains with different invasion potential towards Caco-2 cells to survive and replicate in the protozoan Acanthamoeba castellanii was tested under simulated in situ conditions (i.e. chicken broiler houses). Results indicate that environmental conditions play a crucial role in C. jejuni–A. castellanii interactions. Co-culture in general did not result in an increase of either bacteria or amoebae. However, co-culture with Acanthamoeba did result in a delayed decline and an increased long-term survival of Campylobacter. Bacterial strain-specific effects were observed, with higher survival rates for low-invasive strains. The presence of C. jejuni in general did not affect A. castellanii viability, except at 37 °C under microaerobic conditions, where the presence of the reference and low-invasive Campylobacter strains resulted in a significant decline in amoebal viability. Confocal laser scanning microscopy revealed that intra-amoebal campylobacters were not always colocated with acidic organelles, suggesting potential bacterial interference with digestive processes. As Acanthamoeba enhances the persistence of C. jejuni, the presence of the amoeba in broiler house environments may have important implications for the ecology and epidemiology of this food pathogen. en_US
dc.format.extent 11 en_US
dc.relation.ispartof FEMS Microbiology Ecology en_US
dc.subject Campylobacter jejuni en_US
dc.subject Acanthamoeba castellanii en_US
dc.subject cocultivation assays en_US
dc.subject confocal laser scanning microscopy en_US
dc.subject environmental conditions en_US
dc.subject bacterial invasiveness en_US
dc.title Influence of temperature, oxygen, bacterial origin and invasiveness on the association of Campylobacter jejuni with Acanthamoeba castellanii en_US
dc.contributor.pbl Institute of Biological, Environmental and Rural Sciences en_US

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