ClpB enhances thermotolerance in <i>Campylobacter jejuni</i> through protein disaggregation independent of DnaK.

ABSTRACT: Campylobacter jejuni is a leading cause of foodborne infections worldwide and primarily transmitted to humans through the consumption of contaminated poultry meat. To enhance Campylobacter-associated food safety, it is critical to understand how C. jejuni survives during the thermal processing of poultry products. In this study, we monitored the survival of 86 C. jejuni strains during heat treatment and observed that some strains exhibited elevated heat tolerance. Notably, multilocus sequence typing clonal complex (CC)-443 and CC-607 were dominant among heat-tolerant strains, while the CC-21 strains were mostly heat-sensitive, indicating phylogenetic association with thermotolerance. We also investigated the function of heat shock chaperones in the thermo

SUBMITTER: Hur JI 

PROVIDER: S-EPMC12131804 | biostudies-literature | 2025 Jun

REPOSITORIES: biostudies-literature