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The effect of temperature, pH and sodium chloride on the growth rate of Campylobacter jejuni and Campylobacter coli isolated in Lagos, Nigeria

The effect of temperature, pH and sodium chloride on the growth rate of Campylobacter jejuni and Campylobacter coli isolated in Lagos, Nigeria

Discovery and Innovation 5(1): 41-43

ISSN/ISBN: 1015-079x

The effects of temperature, pH and sodium chloride on the growth rate and survival of two strains of Campylobacter jejuni and two strains of Campylobacter coli were investigated. Standard inocula of the organisms were placed on media adjusted to pH values ranging from 1.0-7.5 in the presence of sodium chloride concentrations ranging from 1.0-5.0%. Incubation was carried out at different temperatures after appropriate dilutions. None of the strains grew at pH values from 1 - 4, in 5% sodium chloride concentration, or at temperatures above 47 degree C. The optimum pH and temperature for growth were 6.2 and 42 degree C, respectively. Although growth was enhanced by the addition of 1% sodium chloride, all strains grew poorly in the absence of the salt. At 4 degree C, C. coli grew in the presence of 3.5 - 4.0% sodium chloride unlike C. jejuni. For the maximum isolation of C. jejuni and C. coli in our environment, optimum pH value of 6.2, temperature of 42 degree C and the presence of 1% sodium chloride in the medium are recommended.

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Accession: 009567414

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