2015
DOI: 10.17221/267/2014-cjfs
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Species differentiation of thermotolerant Campylobacters based on distinctive banding patterns obtained by multiplex PCR

Abstract: Vondráková L., Purkrtová S., Pazlarová J., Demnerová K. (2015): Species differentiation of thermotolerant Campylobacters based on distinctive banding patterns obtained by multiplex PCR. Czech J. Food Sci., 33: 27-31.The differentiation of thermotolerant Campylobacter spp. on the species level (C. jejuni, C. coli, C. lari, and C. upsaliensis) was provided. Identification is based on different banding patterns obtained for individual species during simple multiplex PCR where regions within the 23S rRNA gene are … Show more

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“…Campylobacter jejuni is a microaerophilic food-borne pathogen capable of entering the human gastrointestinal tract (GIT), particularly after consumption of undercooked meat. After reaching the target area, usually the lower GIT, Campylobacter is able to induce the gastroenteritis known as campylobacteriosis, found world-wide (European Food Safety Authority 2019; Bolton 2015; Vondrakova et al 2015). During transfer along the food chain, Campylobacter cells have to overcome the hostile conditions of the external environment, including temperature changes and the presence of reactive oxygen species (ROS) formed in aerobic conditions (Gambino and Cappitelli 2016).…”
Section: Introductionmentioning
confidence: 99%
“…Campylobacter jejuni is a microaerophilic food-borne pathogen capable of entering the human gastrointestinal tract (GIT), particularly after consumption of undercooked meat. After reaching the target area, usually the lower GIT, Campylobacter is able to induce the gastroenteritis known as campylobacteriosis, found world-wide (European Food Safety Authority 2019; Bolton 2015; Vondrakova et al 2015). During transfer along the food chain, Campylobacter cells have to overcome the hostile conditions of the external environment, including temperature changes and the presence of reactive oxygen species (ROS) formed in aerobic conditions (Gambino and Cappitelli 2016).…”
Section: Introductionmentioning
confidence: 99%