Efficacy of supplemented buffered peptone water for the isolation of Campylobacter jejuni and C. coli from broiler retail products

Oyarzábal, Omar A.; Backert, Steffen; Nagaraj, M.; Miller, R. Scott; Hussain, Syeda K.; Oyarzabal, Esteban A.

doi:10.1016/j.mimet.2006.12.011

Cited by 46 publications

(43 citation statements)

References 31 publications

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“…Serological identification of Campylobacter spp. was done by Latex Agglutination Kit species according to (Oyarzabal et al, 2007). Safety of RTE cooked chicken meat and products depend on proper cooking and post processing sanitary practices.…”

Section: Sample Preparationmentioning

confidence: 99%

Cooked poultry meat and products as a potential source of some food poisoning bacteria

El-Malek¹

2017

IOSR JESTFT

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Section: Sample Preparationmentioning

confidence: 99%

Cooked poultry meat and products as a potential source of some food poisoning bacteria

El-Malek¹

2017

IOSR JESTFT

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“…The standard analytical unit is 25 g of food; however, when pathogens may be present at very low levels and/or may be heterogeneously distributed within a bulk food sample, the use of a larger analytical unit can increase chances for detection (62,63,97). If the same dilution ratio is used, though, the amount of media required may quickly become burdensome and expensive, especially if a large number of increased-volume samples must be examined (63,97). Thus, the cost of microbiological media may represent a significant economic barrier to the use of nonstandard procedures, such as examination of larger analytical units.…”

Section: Alternative Dilutionsmentioning

confidence: 99%

“…These authors found that presence or absence detection of E. coli O157:H7 in ground beef via immunomagnetic separation culture or PCR was not affected by the volume of TSB used for enrichment, and that optimal results for all test and sample conditions examined were obtained by using 1 volume of TSB per unit of sample. In another study reassessing both media requirements and enrichment ratios, Oyarzabal et al (63) investigated buffered peptone water supplemented with blood and antibiotics as a potential replacement for Bolton broth for enumeration of thermotolerant Campylobacter spp., and also compared a 1:4 enrichment ratio with the standard ratio of 1:9. These authors found that modified buffered peptone water at an enrichment ratio of 1:4 was statistically similar to Bolton broth or buffered peptone water used in the traditional ratio of 1:9 (63).…”

Section: Alternative Dilutionsmentioning

confidence: 99%

Sample Preparation: The Forgotten Beginning

Brehm-Stecher

Young

Jaykus

et al. 2009

Journal of Food Protection

116

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Advances in molecular technologies and automated instrumentation have provided many opportunities for improved detection and identification of microorganisms; however, the upstream sample preparation steps needed to apply these advances to foods have not been adequately researched or developed. Thus, the extent to which these advances have improved food microbiology has been limited. The purpose of this review is to present the current state of sample preparation, to identify knowledge gaps and opportunities for improvement, and to recognize the need to support greater research and development efforts on preparative methods in food microbiology. The discussion focuses on the need to push technological developments toward methods that do not rely on enrichment culture. Among the four functional components of microbiological analysis (i.e., sampling, separation, concentration, detection), the separation and concentration components need to be researched more extensively to achieve rapid, direct, and quantitative methods. The usefulness of borrowing concepts of separation and concentration from other disciplines and the need to regard the microorganism as a physicochemical analyte that may be directly extracted from the food matrix are discussed. The development of next-generation systems that holistically integrate sample preparation with rapid, automated detection will require interdisciplinary collaboration and substantially increased funding. RightsWorks produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted. Protection, Vol. 72, No. 8, 2009, Pages 1774-1789 ABSTRACT Advances in molecular technologies and automated instrumentation have provided many opportunities for improved detection and identification of microorganisms; however, the upstream sample preparation steps needed to apply these advances to foods have not been adequately researched or developed. Thus, the extent to which these advances have improved food microbiology has been limited. The purpose of this review is to present the current state of sample preparation, to identify knowledge gaps and opportunities for improvement, and to recognize the need to support greater research and development efforts on preparative methods in food microbiology. The discussion focuses on the need to push technological developments toward methods that do not rely on enrichment culture. Among the four functional components of microbiological analysis (i.e., sampling, separation, concentration, detection), the separation and concentration components need to be researched more extensively to achieve rapid, direct, and quantitative methods. The usefulness of borrowing concepts of separation and concentration from other disciplines and the need to regard the microorganism as a physicochemical analyte that may be directly extracted from the food matrix are discussed. The development of next-generation systems that holistically integrate sample preparation ...

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“…This can be attributed to the fact that frozen conditions damage Campylobacter spp. cells and decrease their viability [17,41].…”

Section: Discussionmentioning

confidence: 99%

Contamination of Frozen Broiler Chicken Meats with Antimicrobial Resistant Thermophilic Campylobacter in Morogoro, Tanzania

Msetule¹,

Evg²,

Si³

et al. 2017

BJSTR

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Purpose: Majority of the human bacterial gastroenteritis cases in both developed and developing countries in the world are caused by thermo tolerant Campylobacter spp, with C. jejuni and C. coli being more involved. These bacteria live in poultry and other animal's intestinal tracts without causing disease symptoms. Improper handling of carcasses during slaughter and evisceration increases the chance of contaminating the outer skin. Poor meat handling in the kitchen and poor storage during refrigeration causes cross contamination. Methods:This cross-sectional study examined the occurrence of antimicrobial resistant thermophilic Campylobacter in frozen chicken meats in Morogoro Municipality. A total of 272 frozen broiler chicken carcasses were obtained from supermarkets (n=90), meat shops (n=90) and restaurants (n=92). Each carcass was divided into three parts i.e. breast, thighs and wing+neck, rinsed in peptone water. The rinses were then enriched in 5ml of Bolton broth in microerophilic atmosphere at 42ºC for 24hrs. Then the broth was streaked on Modified Charcoal Cefoperazone Deoxycholate Agar (mCCDA) plates followed by incubation at 42ºC for 48 hrs. Presumptive colonies of Campylobacter spp. were sub cultured onto Mueller Hinton Agar and incubated at 42ºC for 48 hrs to obtain pure colonies. Pure Campylobacter colonies were then subjected to preliminary identification using biochemical tests and further confirmed by polymerase chain reaction (PCR). Antimicrobial Susceptibility testing was performed on C. Jejuni isolates by disc diffusion method on Mueller-Hinton agar supplemented with 5% of horse blood. The isolates were tested for resistance against ten antimicrobials namely tetracycline, gentamycin, ciprofloxacin, azithromycin, erythromycin, norfloxacin, chloramphenical, amoxicilin, nalidixic acid and cephalocin.Results: Occurrence of thermophilic Campylobacter spp. in the sampled birds was at a tune of 61.0%. Based on sampling locations the levels of contaminated chicken carcasses were 82.6%, 62.0% and 37.8% for restaurants, shops and supermarkets, respectively. Majority of isolates (72.4%) were Campylobacter jejuni and the remaining proportion (27.6%) was accounted for by C. coli. Frequencies of contamination were comparable between wing+neck and thighs. Wing+neck and thighs had significantly higher frequencies of contamination than breasts (P<0.05). Antibiotic resistance test results for C. jejuni indicated that higher levels (>80%) of resistance were observed for cephalothin, chloramphenical, nalidixic acid, amoxicillin and tetracycline. Lower levels of resistance (<15%) were observed for erythromycin, norfloxacin, azithromycin, ciprofloxacin and gentamicin. Conclusion:This study confirms that in our setting a high frequency of commercial broiler chickens are positive for antimicrobial resistant Campylobacter at the time of slaughter. This phenomenon derives in high contamination of carcasses during the slaughter process thereby constituting a substantial public health hazard. Freezing of carcass...

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Efficacy of supplemented buffered peptone water for the isolation of Campylobacter jejuni and C. coli from broiler retail products

Cited by 46 publications

References 31 publications

Cooked poultry meat and products as a potential source of some food poisoning bacteria

Cooked poultry meat and products as a potential source of some food poisoning bacteria

Sample Preparation: The Forgotten Beginning

Contamination of Frozen Broiler Chicken Meats with Antimicrobial Resistant Thermophilic Campylobacter in Morogoro, Tanzania

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