Comparative efficacy of seven selective media for isolating Campylobacter jejuni

Merino, F.; Agulla, A; Villasante, P A; Díaz, Alfonso Martín; Saz, Jorge; Velasco, A C

doi:10.1128/jcm.24.3.451-452.1986

Cited by 28 publications

(6 citation statements)

References 9 publications

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“…More isolates were obtained on PBF than on SK but statistically significant differences were not found except for isolates recovered after storage on CT. As previously reported, this might be due to contaminating faecal flora masking campylobacter colonies on SK (Merino et al 1986) or to sublethal cold injury of campylobacter cells which could have increased sensitivity to certain antibiotics contained in CT and SK (Humphrey, 1986;Ng, Stiles & Taylor, 1985;Ray & Johnson, 1984).…”

Section: Resultsmentioning

confidence: 65%

Recovery of campylobacter from human faeces stored at 4 °C

et al. 1989

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Six hundred and thirteen fresh diarrhoeal faeces were inoculated on Skirrow blood agar (SK), on Preston blood free agar (PBF), and in Campy-thioglycolate broth (CT). After 24 h of storage at 4 degrees C, specimens were again inoculated on SK and PBF, and in Campylobacter enrichment broth (CEB). CT tubes were placed overnight at 4 degrees C. Plates and CEB tubes were incubated at 43 degrees C in microaerophilic conditions. A total of 68 specimens was positive for campylobacter on direct plating. Sixty-four of them were also recovered after subculturing from CT, and only 51 from CEB. Delayed inoculation of plates after storage of samples at 4 degrees C yielded 57 isolates. The storage of faeces at 4 degrees C for 24 h significantly reduces the number of campylobacter isolates. When samples are not plated immediately we recommend inoculating a CT tube maintained at 4 degrees C overnight as a holding medium.

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Section: Resultsmentioning

confidence: 65%

Recovery of campylobacter from human faeces stored at 4 °C

et al. 1989

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“…Preston agar was less effective than either mCCDA or Karmali with the growth of other competing bacteria making the identification of Campylobacter colonies difficult. Preston agar has a different composition and has been reported as being less selective and less effective for direct isolation of Campylobacter from human faecal samples than mCCDA and Karmali agars (Merino et al. 1986; Gun‐Munro et al.…”

Section: Discussionmentioning

confidence: 99%

An evaluation of survival and detection of Campylobacter jejuni and C. coli in broiler caecal contents using culture-based methods

Rodgers¹,

Clifton-Hadley²,

Marín

et al. 2010

Journal of Applied Microbiology

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Aims: To evaluate the culture specifications of the 2008 EU baseline survey for Campylobacter spp. in broiler flocks at slaughter, by assessing the detection of thermophilic Campylobacter in chicken caecal contents by culture on selective agar with or without enrichment culture. Additionally, to assess the impact of sample storage time on Campylobacter detection. Methods and Results: Serial dilutions of pooled caeca samples in phosphate‐buffered saline or Campylobacter‐negative caecal contents were cultured micro‐aerobically at 41·5°C on mCCDA, Karmali and Preston agars before and after enrichment in Exeter broth. Direct culture on mCCDA showed a higher isolation rate than for Karmali or Preston agars, but a similar isolation rate to enrichment. Enumeration of samples showed the numbers of viable bacteria dropped slightly during storage. Conclusions: Direct culture on mCCDA was the most sensitive method for detection of Campylobacter, and samples with 104 CFU g−1 were still detectable after 6 days. Significance and Impact of the Study: Comparison of prevalence results from the 2008 EU baseline survey will need careful interpretation as the different media specified vary in their sensitivity to detect thermophilic Campylobacter. Delayed culture for up to 80 h after collection should have little impact on detection rate.

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“…Campylobacter grows best at pH range of 6.5-7.5 and it is sensitive to acidic condition (Alter & Scherer, 2006). Substantial efforts were applied to reduce oxygen levels for optimum Campylobacter cultivation, such as supplementing blood as an oxygen scavenger into the culture media (Merino et al, 1986). US Food and Drug Administration (FDA) recommends a standard atmosphere consisting of 5% O 2 , 10% CO 2 and 85% N 2 for the cultivation and enrichment of most Campylobacter species (Macé, Haddad, Zagorec, & Tresse, 2015).…”

Section: List Ofmentioning

confidence: 99%

Effects of meat juice on biofilm formation of Campylobacter and Salmonella

Feng

Fuente-Núñez

et al. 2017

International Journal of Food Microbiology

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Campylobacter and Salmonella are leading causes of foodborne illnesses worldwide, vastly harboured by raw meat as their common food reservoir. Both microbes are prevalent in meat processing environments in the form of biofilms that contribute to cross-contamination and foodborne infection. This study applied raw meat juice (chicken juice and pork juice) as a minimally processed food model to study its effects on bacterial biofilm formation. Meat juice was collected during the freeze-thaw process of raw meat and sterilized by filtration. In 96-well polystyrene plates and glass chambers, supplementation of over 25% meat juice (v/v) in laboratory media led to an increase in biofilm formation of Campylobacter and Salmonella. During the initial attachment stage of biofilm development, more bacterial cells were present on surfaces treated with meat juice residues compared to control surfaces. Meat juice particulates on abiotic surfaces facilitated biofilm formation of Campylobacter and Salmonella under both static and flow conditions, with the latter being assessed using a microfluidic platform. Further, the deficiency in biofilm formation of selected Campylobacter and Salmonella mutant strains was restored in the presence of meat juice particulates. These results suggested that meat juice residues on the abiotic surfaces might act as a surface conditioner to support initial attachment and biofilm formation of Campylobacter and Salmonella. This study sheds light on a possible survival mechanism of Campylobacter and Salmonella in meat processing environments, and indicates that thorough cleaning of meat residues during meat production and handling is critical to reduce the bacterial load of Campylobacter and Salmonella.

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Comparative efficacy of seven selective media for isolating Campylobacter jejuni

Cited by 28 publications

References 9 publications

Recovery of campylobacter from human faeces stored at 4 °C

Recovery of campylobacter from human faeces stored at 4 °C

An evaluation of survival and detection of Campylobacter jejuni and C. coli in broiler caecal contents using culture-based methods

Effects of meat juice on biofilm formation of Campylobacter and Salmonella

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