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Proteome analysis of Campylobacter jejuni poultry strain 2704 survival during 45 min exposure to peracetic acid


Chen, SH and Bose, U and Broadbent, JA and Fegan, N and Wilson, R and Kocharunchitt, C and Colgrave, ML and Duffy, LL and Bowman, JP, Proteome analysis of Campylobacter jejuni poultry strain 2704 survival during 45 min exposure to peracetic acid, International Journal of Food Microbiology, 385 Article 110000. ISSN 0168-1605 (2023) [Refereed Article]

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DOI: doi:10.1016/j.ijfoodmicro.2022.110000


Peracetic acid (PAA) applied to whole poultry carcasses can reduce the number of Campylobacter, a leading cause of human gastroenteritis. However, previous modelling experiments indicated that Campylobacter survived in greater numbers when pre-treated with a thermal stress equivalent to poultry processing scalding prior to chilling with PAA than when subject to chilling with PAA only. To better understand how Campylobacter responds to PAA, proteomes of C. jejuni poultry strain 2704 were measured after exposure to PAA (60 ppm, pH 4.0) for 45 min under laboratory ambient conditions (approximately 23 C) to establish a foundational map of survival mechanism before combining with other stresses. Analysis of 580 quantified proteins did not indicate a triggered "peroxide shock" response, nor were common heat shock responses detected. Thioredoxin, iron homeostatic, peroxiredoxins and cytochrome c peroxidases became more abundant suggesting that PAA disturbed cytoplasmic redox homeostasis resulting in antioxidant activation and increased prioritisation of iron homeostasis. The PAA treatment led to responses that included an increased priority for oxidative phosphorylation and a simultaneous decrease in central metabolism associated protein abundances. Lon protease was induced suggesting it has a role in maintaining homeostasis during non-thermal stress. Proteins in flagella and chemotaxis became more abundant though whether PAA has a chemorepellent effect requires further investigation. Overall, the proteome data suggests there was a rapid cellular response to applied PAA stress in the first 15 min with the adaptation to the stress completing between 30 and 45 min. The findings will help guide PAA implementation in commercial poultry processing in terms of processing location and length of application.

Item Details

Item Type:Refereed Article
Keywords:Campylobacter, poultry processing, proteomics, stress response, SWATH-MS
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Bacteriology
Objective Division:Health
Objective Group:Public health (excl. specific population health)
Objective Field:Food safety
UTAS Author:Chen, SH (Mr Stanley Chen)
UTAS Author:Wilson, R (Dr Richard Wilson)
UTAS Author:Kocharunchitt, C (Dr Jay Kocharunchitt)
UTAS Author:Bowman, JP (Associate Professor John Bowman)
ID Code:154967
Year Published:2023
Deposited By:Central Science Laboratory
Deposited On:2023-01-20
Last Modified:2023-01-23

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