The species Arcobacter is related to the well‐known human pathogen, Campylobacter jejuni, and has been linked to human illness, both by association and epidemiologically. In this study the survival of Arcobacter butzleri in acidic conditions and in ethanol has been investigated. The organism is not able to remain viable in acids below pH4.0 but the actual inhibitory pH depends on acid, growth conditions and growth phase. A. butzleri is able to survive in 10 per cent ethanol in culture and, when attached to stainless steel surfaces, 22.7 per cent of the organisms remain viable and recoverable after swabbing with 5 per cent ethanol compared with a control swabbed with water. The fact that this organism is able to survive under these conditions may have an impact in the food processing industry.
Phillips, C.A. and Bates, P. (2004), "The survival of Arcobacter butzleri, an emerging human pathogen, in the presence of acids or ethanol", Nutrition & Food Science, Vol. 34 No. 5, pp. 210-215. https://doi.org/10.1108/00346650410560389
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