PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products

Abstract

Document VersionPublisher's PDF, also known as Version of record Link back to DTU Orbit Citation (APA): Katzav, M., Isohanni, P., Lund, M., Hakkinen, M., & Lyhs, U. (2008). PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products. Food Microbiology, 25 (7) a b s t r a c tDuring a period of 9 months, 194 marinated and non-marinated poultry products were collected from retail shops in a defined area in Western Finland and tested for Campylobacter spp. using a conventional enrichment culture and Polymerase Chain Reaction (PCR) method. For marinated poultry products, the study involved modification of a commercial DNA isolation method. Using either a conventional culture or PCR method, a total of 25 (12.9%) of all investigated samples were Campylobacter positive. In marinated poultry products, Campylobacter was detected at a prevalence of 21.1% and 9.5% in turkey and chicken products, respectively. In August, there was a peak with 28.9% positive Campylobacter samples.Campylobacter inoculation tests were carried out to test the detection limit of both methods. The PCR method used is faster than microbiological analyses. However, enrichment of the samples is necessary due to the low occurrence of Campylobacter spp. in retail Finnish poultry products.

Chickens and Cattle as Sources of Sporadic Domestically Acquired Campylobacter jejuni Infections in Finland

“…Furthermore, the occurrence of campylobacter in Finnish chicken process lots and, consequently, in retail poultry meat peaks in July and August (7,15,24). A comparison of C. jejuni isolates from retail chicken meat would have focused specifically on the genotypes to which consumers are exposed.…”

Survival mechanisms and culturability of Campylobacter jejuni under stress conditions

“…DNA can be extracted directly from samples or from enrichment cultures to further increase PCR sensitivity (Suzuki and Yamamoto 2009). Katzav et al (2008) reported a detection limit of 700 cfu ml -1 in poultry rinse water, but with pre-PCR enrichment, sensitivity increased to 1 cfu ml -1 . PCR detection of Campylobacter spp.…”

“…in bovine faecal samples by Inglis and Kalischuk (2003) showed a sensitivity of 10 2 -10 3 CFU g -1 (fresh weight). This may have been due to PCR Katzav et al (2008) Real-time PCR Human stool samples Lin et al (2008) Real-time PCR Livestock, dairy and shellfish samples Sails et al (2003) Real-time PCR with ethidium monoazide Laboratory cultures and poultry samples Rudi et al (2005) Real-time PCR with ethidium monoazide Water samples Inoue et al (2008) NASBA (nucleic acid sequence-based amplification) Poultry samples Churruca et al (2007) inhibitors that lower PCR efficiency, such as humic acids, which are prevalent in faecal material (Mateo et al 2005). Inhibition is a limitation of PCR.…”

Comparison of hipO and ceuE Gene Based PCR Assays for the Detection of Campylobacter Jejuni

“…To overcome these concerns many detection and molecular-based typing methods including PCR have been developed and used as an important and effective tool for the detection of Campylobacter spp. [6][7][8][9][10].…”