Comparison of enrichment methods and atmosphere modification procedures for isolating Campylobacter jejuni from foods

Journal of Applied Bacteriology

1989

Cells of Campylobacter jejuni exposed to heating or freezing were progressively less able to grow at 43 degrees C, particularly on selective media. This influenced the recovery of damaged cells from naturally and artificially contaminated samples. With broth culture the isolation rate could be increased by pre-enrichment in basal or selective media at 37 degrees C for 4 h. With membrane filtration or surface plating techniques the inclusion of agents that quench toxic derivatives of oxygen was more important.

mentioning

confidence: 99%

An appraisal of the efficacy of pre‐enrichment for the isolation of Campylobacter jejuni from water and food

Journal of Applied Bacteriology

1989

“…Many workers (Doyle & Roman 1982;Lovett et a/. 1983;Barot & Bokkenheuser 1984;Heisick et al 1984;Hunt et al 1985) have examined this problem. As it was necessary to use inocula of known concentrations, fresh cultures of C .…”

mentioning

confidence: 99%

Techniques for the optimum recovery of cold injured Campylobacter jejuni from milk or water

Journal of Applied Bacteriology

1986

When broth was inoculated with cells of Campylobacter jejuni that had been injured by chilling there was a fall in the viable population of up to 90%. It was greater at 43 degrees than 37 degrees C and in the presence of certain antibiotics and in some cases resulted in a surviving population that was below the minimum inoculum for subsequent growth. A technique of pre-enrichment in non-selective culture broth at 37 degrees C for 2 h before the addition of antibiotics and incubation at 43 degrees C was found to significantly reduce the fall in numbers and to improve the detection of C. jejuni in samples of raw milk and water.

“…Incubation at 43°C only has often been suggested for use with non-clinical samples (Doyle & Roman 1982;Heisick et al 1984;Beuchat 1985;Heisick 1985;Agulla et al 1987). Workers interested in the isolation of C. jejuni should be aware that the adoption of such a method could lead to false negative results.…”

Section: Resultsmentioning

confidence: 99%

Incubation temperature and the isolation of Campylobacter jejuni from food, milk or water

Muscat

1989

Lett Appl Microbiol

HUMPHREY, T.J. & MUSCAT, I. 1989. Incubation temperature and the isolation of Campylobacter jejuni from food, milk or water. Letters in Applied Microbiology 9, Incubation of campylobacter selective broth at 37°C for 48 h followed by selective plating and incubation at 43°C improved significantly the isolation rate of Campylobacter jejuni from naturally contaminated samples of river water and artificially contaminated samples of raw milk. The use of such a technique had no effect, however, on the isolation of C . jejuni from chicken skin. 137-139.