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The recent development of simple, rapid genotyping techniques for Campylobacter species has enabled investigation of the determinative epidemiology of these organisms in a variety of situations. In this study we have used the technique of fla typing (PCR-restriction fragment length polymorphism analysis of the flaA and flaB genes) to identify the sources of strains contaminating the carcasses of five campylobacter-positive and two campylobacter-negative broiler flocks during abattoir processing. The results confirmed that, in the United Kingdom, individual broiler flocks are colonized by a limited number of subtypes of Campylobacter jejuni or C. coli. In some but not all cases, the same subtypes, isolated from the ceca, contaminated the end product as observed in carcass washes. However, the culture methodology, i.e, use of direct plating or enrichment, affected this subtype distribution. Moreover, the number of isolates analyzed per sample was limited. fla typing also indicated that some campylobacter subtypes survive poultry processing better than others. The extent of resistance to the environmental stresses during processing varied between strains. The more robust subtypes appeared to contaminate the abattoir environment, surviving through carcass chilling, and even carrying over onto subsequent flocks. From these studies it is confirmed that some campylobacter-negative flocks reach the abattoir but the carcasses from such flocks are rapidly contaminated by various campylobacter subtypes during processing. However, only some of these contaminating subtypes appeared to survive processing. The sources of this contamination are not clear, but in both negative flocks, campylobacters of the same subtypes as those recovered from the carcasses were isolated from the crates used to transport the birds. In one case, this crate contamination was shown to be present before the birds were loaded.

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Representative strains of 30 named species of clostridia were tested for their ability to grow in a semidefined medium containing either I % (w/v) glucose or 3 % (w/v) acid-hydrolysed casein as an energy source. Strains from 15 species were selected empirically as amino acid-fermenting types by comparing growth in the two media. After growth in 3 % casein hydrolysate medium the organisms were removed and their amino acid utilization determined by examining the culture supernatants. The organisms were then divided into four main groups. The characteristic features of each group are as follows : group I, the utilization of proline with the production of bamino valeric acid; group 11, mainly arginine and/or glycine utilized; group 111, the utilization of glutamic acid, serine and histidine; group IV, serine and threonine utilized. Possible implications of these findings for the taxonomy of clostridia are discussed.

A study was conducted of 32 broiler flocks on eight different farms, belonging to four major U.S. producers. The farms were studied over I complete calendar year. Overall, 28 (87.5%) of the flocks became Campylobacter positive, and only four (12.5%) remained negative throughout the 6- to 8-week rearing period. In the majority of flocks, sampled every 2 weeks throughout production, Campylobacter-positive fecal and cecal samples were not detected until 4 to 8 weeks of age. In only six of the flocks were environmental samples found to be positive before shedding of Campylobacter was detected in the birds. Even in some of the Campylobacter-negative flocks, contamination of the rearing environment was positive for Campylobacter but did not result in the birds subsequently excreting the organism. These findings are discussed in relation to U.S. husbandry practices and present uncertainty about sources of Campylobacter infection for poultry flocks. Birds were often transported to the processing plant in coops that were already contaminated with Campylobacter, and the organisms were sometimes found in samples of scald water and chill water. After chilling, the proportions of Campylobacter-positive carcasses from different producers ranged from 21.0 to 40.9%, which is lower than in other studies, and possible reasons are considered.

This paper discusses the types and properties of microorganisms found in avian ceca, with special reference to the chicken. Microbial activity in the cecum is primarily fermentative, but there has been little evidence of cellulose fermentation, and the predominant bacterial types are relatively inactive against other high-molecular-weight compounds of dietary origin. In all avian species examined, the consistent presence of large populations of uric acid-degrading bacteria supports the view that microbial populations in the ceca permit reabsorption of water and possibly nonprotein nitrogen from the backflow of urine. These capabilities may be of particular importance to wild birds under conditions of water and food deprivation.