Campylobacter türlerinin olumsuz koşullarda canlı kalmalarını sağlayan fizyolojik özellikleri ve stres tolerans mekanizmaları

Campylobacter türleri gıda kaynaklı gastrointestinal hastalıkların en yaygın nedeni olmakla birlikte diğer gıda kaynaklı patojen bakterilere göre daha hassas ve olumsuz koşullara oldukça duyarlı bakterilerdir. Ancak, olumsuz koşullarda ortaya koydukları stres tolerans mekanizmaları sayesinde konukçu dışındaki ortamlarda, gıdada ve midenin düşük pH’sında canlı kalabilmektedirler. Bu bağlamda, Campylobacter türlerinin olumsuz koşullara adapte olmalarını sağlayan özellikleri ile yüksek/düşük sıcaklık, asitlik, yüksek oksijen konsantrasyonu ve ozmotik basınç gibi stres koşullarında nasıl canlı kalabildikleri üzerinde durulacaktır.

Physiological properties and stress tolerance mechanisms of campylobacter species to survive under unfavorable conditions

Although Campylobacter species are the most common cause of foodborne gastrointestinal diseases, they are fastidious microorganisms and more sensitive to unfavorable environmental conditions than the other foodborne pathogens. However, they could survive outside their hosts, in foods and also extremely low pH of stomach due to their stress tolerance mechanisms that are displayed under unfavorable conditions. In this context, it will be discussed that how Campylobacter spp. can survive under stress conditions such as high/low temperature, acidity, high oxygen concentration, osmotic pressure, besides their some properties that contribute their adaptation to unfavorable conditions.

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