Advanced Methods for Isolating from and Confirming Campylobacter spp. in Milk and Dairy Products: Review

Abstract

Campylobacter spp. are a type of microaerophilic bacteria that cause human foodborne illnesses worldwide. Among the various types of Campylobacter spp., Campylobacter jejuni and Campylobacter coli account for 90% of foodborne campylobacteriosis. Generally, poultry meats are known to be a primary cause of campylobacteriosis; however, several other types of foods have also been reported to cause campylobacteriosis. Particularly, raw milk has been directly linked to Campylobacter infections among many foodborne illnesses, and cases of campylobacteriosis caused because of the ingestion of unpasteurized raw milk have been recorded worldwide. This review reports (1) general information, history, and nomenclature of Campylobacter spp., (2) epidemiology of Campylobacter spp., (3) detection of Campylobacter spp. from foods including milk and dairy products, and (4) review of methods for controlling the growth Campylobacter spp.

Detection of Campylobacter fetus in aborted ewes in Sulaimani province by PCR

“…Old diagnostic methods of campylobacteriosis are timeconsuming, somewhat challenging, and are not always accurate. Thus, molecular methods like PCR have been welcomed in recent years, particularly in research studies (21,22). This study aimed to investigate C. fetus, one of the critical abortion agents, from aborted sheep fetuses and vaginal swab samples collected from sheep flocks in the Sulaimani province by PCR.…”

Isolation and antibiotic sensitivity of Campylobacter species from fecal samples of broiler chickens in North West Province, South Africa

“…It is difficult to detect and identify Campylobacter spp. due to its unique culture requirements as well as long incubation period [ 13 , 14 ]. However, different researchers have been using different methods to detect Campylobacter spp.…”