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Proteins involved in Campylobacter jejuni 81–176 recovery after high‐pressure treatment

Campylobacteriosis has been recognized as the major bacterial food‐borne infection worldwide. Campylobacter, especially C. jejuni, contaminate mainly poultry meat. Although more sensitive than other food‐borne pathogens to many stresses, C. jejuni can survive food processing and go on to reach its final reservoir (the human gut). Genomic analyses of this organism indicate a lack of genes described in other gram‐negative bacteria to overcome stresses. The high‐pressure recovery response of C. jejuni 81–176 was analyzed from two‐dimensional electrophoretic profiles of the cytoplasmic proteome. The main cellular mechanisms controlling the down‐ and upregulated proteins are discussed.