ArticleScientific reports2021
Staphylococcus aureus enhances biofilm formation, aerotolerance, and survival of Campylobacter strains isolated from retail meats.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 20 citations in OpenAlex.
- Transcriptome analysis of aerotolerant and aerosensitiveFrontiers in microbiology · 2025Article
- Combined Effect of DNase I and Proteinase K on Dual-Species Biofilm ofInternational journal of food science · 2025Article
- Aerotolerancy ofPathogens (Basel, Switzerland) · 2024Review
- Evaluation of Hygiene Practice for ReducingFoods (Basel, Switzerland) · 2023Article
- Prevalence and Association ofMicroorganisms · 2023Article
- Characterization ofFrontiers in microbiology · 2023Article
- Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries.Frontiers in microbiology · 2023Article
- Relevance and Importance of Biofilms in the Resistance and Spreading of Campylobacter spp. Within the Food Chain.Advances in experimental medicine and biology · 2023Article
- Survival ofPathogens (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
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