{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T03:05:45Z","timestamp":1791255945057,"version":"4.1.0"},"reference-count":48,"publisher":"American Society for Microbiology","issue":"22","license":[{"start":{"date-parts":[[2014,10,17]],"date-time":"2014-10-17T00:00:00Z","timestamp":1413504000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/3.0\/"},{"start":{"date-parts":[[2014,11,15]],"date-time":"2014-11-15T00:00:00Z","timestamp":1416009600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2014,11,15]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            The bacterial pathogen\n            <jats:named-content content-type=\"genus-species\">Campylobacter jejuni<\/jats:named-content>\n            is primarily transmitted via the consumption of contaminated foodstuffs, especially poultry meat. In food processing environments,\n            <jats:named-content content-type=\"genus-species\">C. jejuni<\/jats:named-content>\n            is required to survive a multitude of stresses and requires the use of specific survival mechanisms, such as biofilms. An initial step in biofilm formation is bacterial attachment to a surface. Here, we investigated the effects of a chicken meat exudate (chicken juice) on\n            <jats:named-content content-type=\"genus-species\">C. jejuni<\/jats:named-content>\n            surface attachment and biofilm formation. Supplementation of brucella broth with \u22655% chicken juice resulted in increased biofilm formation on glass, polystyrene, and stainless steel surfaces with four\n            <jats:named-content content-type=\"genus-species\">C. jejuni<\/jats:named-content>\n            isolates and one\n            <jats:named-content content-type=\"genus-species\">C. coli<\/jats:named-content>\n            isolate in both microaerobic and aerobic conditions. When incubated with chicken juice,\n            <jats:named-content content-type=\"genus-species\">C. jejuni<\/jats:named-content>\n            was both able to grow and form biofilms in static cultures in aerobic conditions. Electron microscopy showed that\n            <jats:named-content content-type=\"genus-species\">C. jejuni<\/jats:named-content>\n            cells were associated with chicken juice particulates attached to the abiotic surface rather than the surface itself. This suggests that chicken juice contributes to\n            <jats:named-content content-type=\"genus-species\">C. jejuni<\/jats:named-content>\n            biofilm formation by covering and conditioning the abiotic surface and is a source of nutrients. Chicken juice was able to complement the reduction in biofilm formation of an aflagellated mutant of\n            <jats:named-content content-type=\"genus-species\">C. jejuni<\/jats:named-content>\n            , indicating that chicken juice may support food chain transmission of isolates with lowered motility. We provide here a useful model for studying the interaction of\n            <jats:named-content content-type=\"genus-species\">C. jejuni<\/jats:named-content>\n            biofilms in food chain-relevant conditions and also show a possible mechanism for\n            <jats:named-content content-type=\"genus-species\">C. jejuni<\/jats:named-content>\n            cell attachment and biofilm initiation on abiotic surfaces within the food chain.\n          <\/jats:p>","DOI":"10.1128\/aem.02614-14","type":"journal-article","created":{"date-parts":[[2014,9,6]],"date-time":"2014-09-06T07:23:24Z","timestamp":1409988204000},"page":"7053-7060","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":136,"title":["Chicken Juice Enhances Surface Attachment and Biofilm Formation of Campylobacter jejuni"],"prefix":"10.1128","volume":"80","author":[{"given":"Helen L.","family":"Brown","sequence":"first","affiliation":[{"name":"Institute of Food Research, Norwich, United Kingdom"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mark","family":"Reuter","sequence":"additional","affiliation":[{"name":"Institute of Food Research, Norwich, United Kingdom"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Louise J.","family":"Salt","sequence":"additional","affiliation":[{"name":"Institute of Food Research, Norwich, United Kingdom"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kathryn L.","family":"Cross","sequence":"additional","affiliation":[{"name":"Institute of Food Research, Norwich, United Kingdom"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roy P.","family":"Betts","sequence":"additional","affiliation":[{"name":"Campden BRI, Chipping Campden, Gloucestershire, United Kingdom"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arnoud H. 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