Differentiation of enteropathogenic Campylobacter.

Skirrow, M. B.; Benjamin, J. D.

doi:10.1136/jcp.33.11.1122

Cited by 259 publications

(174 citation statements)

References 4 publications

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“…No such association between salmonella isolations and TVC was seen in this analysis; the percentage of salmonella isolated was approximately the same from each of the five groups of samples derived from classification according to TVC (Table 8). Fifty-four of the isolates were biotyped at Worcester Royal Infirmary by the method of Skirrow & Benjamin (1980a). The differential distribution of these strains into C. jejuni biotype 1, C. jejuni biotype 2 and C. coli is shown in Table 9.…”

Section: Resultsmentioning

confidence: 99%

Campylobacter jejuniand salmonella in raw red meats. A Public Health Laboratory Service Survey

Turnbull

Rose

1982

J. Hyg.

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SUMMARYThirty-one laboratories examined a total of 6169 meat samples, 1236 from abattoirs and 4933 from retail and other outlets. Campylobacterjejuni was isolated from 98 (16 %). A higher isolation rate of 49/1236 (40 %) was found among abattoir than among retail and other samples (49/49331-0 %). Twenty-two of the laboratories looked for salmonella; although 94/4002 (2-3 %) were positive, in only one sample of minced beef were campylobacter and salmonella found together. Isolation rates for salmonellae were 75/3576 (2 1 %) from retail and 19/426 (4 5 %) from abattoir samples.Analysis of the results revealed that (1) the contamination rate of raw red meat by C. jejuni is, in general, very low; (2) when contaminated, numbers of organisms are generally also very low; (3) enrichment procedures were of some value; 41/98 (42 %) isolates were detected by enrichment only, but, on the other hand 8 (8 %) were direct plate positive/enrichment negative; (4) practice at looking for the organism and increased seasonal temperatures over the survey period did not result in a noticeable increase in isolations; (5) there was no apparent correlation between campylobacter and salmonella isolations.

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Section: Resultsmentioning

confidence: 99%

Campylobacter jejuniand salmonella in raw red meats. A Public Health Laboratory Service Survey

Turnbull

Rose

1982

J. Hyg.

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“…No 2 with 5 % defibrinated horse blood) and incubated at 42 'C for 24 h in anaerobic jars from which two-thirds of the air had been removed (500 mmHg below atmospheric pressure) and replaced with a 5 % carbon dioxide/95 % nitrogen mixture. Bacteria from these cultures were suspended t Skirrow & Benjamin, 1980. in 1/4 strength Ringer's solution to a final concentration of c. 109 colony forming units per ml and mixed using a rotamixer (SN604, Hook and Tucker Ltd) in order to break up clumps of organisms.…”

Section: Methodsmentioning

confidence: 99%

The heat-sensitivity ofCampylobacter jejuniin milk

Waterman

1982

J. Hyg.

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“…The test organisms were Campylobacter jejuni NCTC 11168 (biotype 1), (Skirrow & Benjamin, 1980), C. jejuni NCTC 11392 (biotype 2), C. coli NCTC 11353 and C. laridis NCTC 11352.…”

Section: Organismsmentioning

confidence: 99%

Survival of thermophilic campylobacters on fingertips and their elimination by washing and disinfection

Coates¹,

Hutchinson²,

Bolton³

1987

Epidemiol. Infect.

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SUMMARYA simple impression-plate technique has been used to investigate the survival of four thermophilic campylobacter strains applied to fingertips. Campylobacters suspended in 0-1 % peptone water and dried on the fingertips survived for different periods of time ranging from < 1 to > 4 min. However, campylobacters suspended in chicken liquor or blood survived for much longer periods. The most resilient organism was Campylobacter jejuni NCTC 11392 which, when suspended in 50% horse blood, survived for an hour. Suspensions containing 106-107 organisms prepared in 50 % blood and dried on to fingertips were removed by thorough hand washing with either soap and water or water alone followed by drying on paper towels, but persisted on wet hands. The organisms were also eliminated by wiping the hands with a tissue saturated with 70% isopropyl alcohol for 15 sec.

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Differentiation of enteropathogenic Campylobacter.

Cited by 259 publications

References 4 publications

Campylobacter jejuniand salmonella in raw red meats. A Public Health Laboratory Service Survey

Campylobacter jejuniand salmonella in raw red meats. A Public Health Laboratory Service Survey

The heat-sensitivity ofCampylobacter jejuniin milk

Survival of thermophilic campylobacters on fingertips and their elimination by washing and disinfection

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