A method for the growth and recovery of 17 species of Campylobacter and its subsequent application to inoculated beef

Lynch, Orla; Cagney, Claire; McDowell, D.A.; Duffy, Geraldine

doi:10.1016/j.mimet.2010.06.003

Cited by 26 publications

(15 citation statements)

References 69 publications

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“…One Campylobacter jejuni isolate and one Salmonella typhimurium isolate (both originally recovered from commercial poultry processing environments) were used during this study. e C. jejuni isolate was grown in Tryptic Soy Broth/Agar biphasic cultures incubated at 42°C, under a hydrogen-enriched microaerobic atmosphere (7.5% H 2 , 2.5% O 2 , 10% CO 2 , and 80% N 2 ) for 24 h [20,21]. e Salmonella typhimurium isolate was grown in Tryptic Soy Broth (TSB) at 37°C for 24 h at 200 rpm [22].…”

Section: Inoculation With Food-borne Pathogens Salmonella Andmentioning

confidence: 99%

In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

Zhuang

Rothrock

Hiett

et al. 2019

Journal of Food Quality

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The objective of this study was to investigate the effects of in-package dielectric barrier discharge (DBD) atmospheric cold plasma (CP) on meat color, microbiological quality and safety of chicken breast meat (pectoralis major). Raw broiler breast meat was collected from a local commercial plant. Noninoculated meat samples and meat samples inoculated with Campylobacter and Salmonella were packed in polymeric trays with air. The packaged samples were CP-treated at 70 kV for different times (0, 60, 180, or 300 sec) and stored at 4°C for 5 days. Microbial counts (psychrophiles, Campylobacter, Salmonella) and meat color (International Commission on Illumination (CIE) L∗a∗b∗) were measured before CP treatments and after 5 days of posttreatment storage. Psychrophile growth was inhibited (P<0.05), and both food-borne pathogens were reduced (P<0.05) by more than 90% with CP treatments regardless of treatment time. No differences in pathogenic bacterial counts were observed between the three treatment times; however, increasing treatment time beyond 60 sec resulted in additional inhibition of psychrophilic growth. There were no differences (P>0.05) in a∗ and b∗ values between pretreatment and posttreatment plus storage; however, all CP treatments resulted in increased L∗ value (P<0.05). Results indicate that in-package CP treatments can be used to reduce both microbial spoilage and food-borne pathogen risks, which could increase microbial food safety, although it may result in an overall paler breast meat, and the reduction (about 1 log) in pathogenic and spoilage microbes are limited.

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Section: Inoculation With Food-borne Pathogens Salmonella Andmentioning

confidence: 99%

In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

Zhuang

Rothrock

Hiett

et al. 2019

Journal of Food Quality

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“…While the conventional and filtration methods yielded similar number of campylobacters from water and fecal samples, the membrane method had higher specificity, making it a cost-effective procedure for the isolation of C. jejuni and C. coli from water and fecal samples. A range of Campylobacter species were recovered from a meat matrix using Campylobacter Enrichment Broth and membrane filtration onto Anaerobe Basal Agar (Lynch et al 2010).…”

Section: Isolation Enrichment and Maintenancementioning

confidence: 99%

The Family Campylobacteraceae

Lastovica¹,

On²,

Zhang³

2014

The Prokaryotes

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“…Currently, there is no universally accepted standard media or method for the recovery of Campylobacter (Silley, 2003;Lynch et al, 2010). Commonly used selective media include Campy-Cefex agar, modified cefoperazone charcoal deoxycholate agar (mCCDA), Karmali agar, CampyFood ID agar (CFA), Campy-Line agar (CLA), CAMPY agar/Campy FDA agar, and Campy-CVA agar (CVA) (Stern et al, 1992;Corry & Atabay, 1997;Hindiyeh et al, 2000;Line, 2001;Oyarzabal et al, 2005;Potturi-Venkata et al, 2007;Habib et al, 2008;Kim et al, 2009;Rodgers et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Application of high-throughput sequencing to measure the performance of commonly used selective cultivation methods for the foodborne pathogen Campylobacter

Oakley

Morales

Line

et al. 2011

FEMS Microbiol Ecol

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Campylobacter is an important foodborne human pathogen, which has traditionally been studied using a variety of selective cultivation methods. Here we use next-generation sequencing to ask the following: (i) how selective are commonly used Campylobacter cultivation methods relative to the initial sample and (ii) how do the specificity and sensitivity of these methods compare with one another? To answer these questions, we used 16S rRNA tagged-pyrosequencing to sequence directly from a pooled fecal sample representing a c. 16,000 bird poultry flock and compared these data to exhaustive sequencing of colonies formed after plating. We compared five commonly used media [Cefex, Cape Town, modified cefoperazone charcoal deoxycholate agar (mCCDA), Campy-Line agar (CLA), and Campy-CVA agar (CVA)], two incubation atmospheres (10% CO(2), 5% O(2), 85% N(2) and 10% CO(2), 10% H(2), 80% N(2)), and two incubation temperatures (37 and 42 °C). Analysis of 404,104 total sequence reads, including 19 472 total fecal reads, revealed Campylobacter represented only a small proportion (< 0.04%) of sequences present in the feces, but 88-97% of sequences from each media type. Incubation atmosphere had little effect on recovery, but a significant difference in media specificity (more non-Campylobacter OTUs; P = 0.028) was found at 42 vs. 37 °C. The most common non-Campylobacter sequence type was Proteus, which ranged from 0.04% of sequences (mCCDA) to 10.8% (Cape Town). High-throughput sequencing provides a novel and powerful approach to measure the performance of selective media, which remain widely used for research and regulatory purposes.

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A method for the growth and recovery of 17 species of Campylobacter and its subsequent application to inoculated beef

Cited by 26 publications

References 69 publications

In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

The Family Campylobacteraceae

Application of high-throughput sequencing to measure the performance of commonly used selective cultivation methods for the foodborne pathogen Campylobacter

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