Role of substrate availability in the growth of Campylobacter co-cultured with extended spectrum beta-lactamase-producing Escherichia coli in Bolton broth

Lanzl, M.I.; Mastrigt, Oscar van; Zwietering, Marcel H.; Abee, Tjakko; Besten, H.M.W. den

doi:10.1016/j.ijfoodmicro.2021.109518

Cited by 9 publications

(5 citation statements)

References 43 publications

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“…and Streptococcus spp. produce during glycolysis [28][29][30]. Not surprisingly, a different response to the dietary change was observed in the individual participants [24].…”

Section: Discussionmentioning

confidence: 99%

Examining the Composition of the Oral Microbiota as a Tool to Identify Responders to Dietary Changes

et al. 2022

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Background: The role of diet and nutrition in the prevention of oral diseases has recently gained increasing attention. Understanding the influence of diet on oral microbiota is essential for developing meaningful prevention approaches to oral diseases, and the identification of typical and atypical responders may contribute to this. Methods: We used data from an experimental clinical study in which 11 participants were exposed to different dietary regimens in five consecutive phases. To analyse the influence of additional nutritional components, we examined changes in bacterial concentrations measured by culture techniques compared to a run-in phase. A measure of correspondence between the mean and individual patterns of the bacterial composition is introduced. Results: The distance measures introduced showed clear differences between the subjects. In our data, two typical and three atypical responders appear to have been identified. Conclusions: The proposed method is suitable to identify typical and atypical responders, even in small datasets. We recommend routinely performing such analyses.

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“…and Streptococcus spp. produce during glycolysis [28][29][30]. Not surprisingly, a different response to the dietary change was observed in the individual participants [24].…”

Section: Discussionmentioning

confidence: 99%

Examining the Composition of the Oral Microbiota as a Tool to Identify Responders to Dietary Changes

et al. 2022

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“…rendering them nondetectable following the subculturing on agar plates. The limited growth of Campylobacter co-cultured with ESBL-producing E. coli in Bolton broth is hypothesized to be due to oxygen availability during the growth of Campylobacter in the medium [113]. In such a case, different enrichment broth and plating agar combinations, based on different principles of selectivity (e.g., Preston broth combined with Preston agar), are considered more suitable for combating this type of resistant microbiota and allowing for better detection of Campylobacter spp.…”

Section: Composition Of Culture Media For Detection/enumerationmentioning

confidence: 99%

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Andritsos

Tzimotoudis²,

Mataragas³

2023

Applied Sciences

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It is well known that the strong-evidence foodborne outbreaks of human campylobacteriosis are associated with the consumption of raw or incompletely thermally processed poultry meat, whereas broilers act as the main reservoir for Campylobacter species. Campylobacter jejuni and Campylobacter coli are the two main species of campylobacters detected in chicken meat, while they account for almost 90% of the reported cases of campylobacteriosis in humans. Over 80% of these cases are attributed to C. jejuni and about 10% of them are due to C. coli. Therefore, until recently the dominance of C. jejuni against all other Campylobacter spp. isolated from chicken meat samples was well-established and unquestionable. Lately, however, C. coli has been increasingly recovered from chicken meat to such an extent that it is now evident that it often comprises the dominant species among the identified campylobacters in the meat samples. This work attempts for the first time a detailed review of the literature to deepen into this noteworthy epidemiological swift in the prevalence of C. jejuni and C. coli, along with the distribution of Campylobacter spp. in chicken meat. Factors such as the sampling method followed for screening campylobacters in broiler carcasses (e.g., swabs or carcass rinsates, skinned or skinless meat excised samples) and part of the animal carcass from which the sample is obtained (e.g., neck, breast, leg), seasonality of sampling (summer vs. winter) and environmental conditions (e.g., rainfall, relative humidity) at the farm level, the isolation procedure (enumeration or detection) and pathogen identification (biochemical or molecular), the enrichment and plating isolation media (e.g., Bolton vs. Preston broth, charcoal-based vs. chromogenic agars), as well as the biofilm-forming ability of different campylobacters, highlight the multivariate dimension of the phenomenon and are thoroughly discussed in the present review.

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“…rendering them non detectable following the subculturing on agar plates. Limited growth of Campylobacter co-cultured with ESBL-producing E. coli in Bolton broth is hypothesized to be due to oxygen availability during the growth of Campylobacter in the medium [113]. In such a case, different enrichment broth and plating agar combinations, based on different principles of selectivity (e.g., Preston broth combined with Preston agar), are considered more suitable for combating this type of resistant microbiota and allowing for better detection of Campylobacter spp.…”

Section: Composition Of Culture Media For Detection/enumerationmentioning

confidence: 99%

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Andritsos¹,

Tzimotoudis²,

Mataragas³

2023

Preprint

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It is well known that the strong-evidence foodborne outbreaks of human campylobacteriosis are associated with the consumption of raw or incompletely thermally processed poultry meat, whereas broilers act as the main reservoir for Campylobacter species. Campylobacter jejuni and Campylobacter coli are the two main species of campylobacters detected in chicken meat, while they account for almost 90% of the reported cases of campylobacteriosis in humans. Over 80% of these cases are attributed to C. jejuni and about 10% of them are due to C. coli. Therefore, until recently the dominance of C. jejuni against all other Campylobacter spp. isolated from chicken meat samples was well established and unquestionable. Lately, however, C. coli has been increasingly recovered from chicken meat to such an extent that it is now evident that it often comprises the dominant species among the identified campylobacters in the meat samples. This work attempts for the first time a detailed review in the literature to deepen into this noteworthy epidemiological swift in the prevalence of C. jejuni and C. coli, along with the distribution of Campylobacter spp. in chicken meat. Factors such as the sampling method followed for screening campylobacters in broiler carcasses (e.g., swabs or carcass rinsates, skinned or skinless meat excised samples) and part of the animal carcass from which the sample is obtained (e.g., neck, breast, leg), seasonality of sampling (summer vs. winter) and environmental conditions (e.g., rainfall, relative humidity) at the farm level, the isolation procedure (enumeration or detection) and pathogen identification (biochemical or molecular), the enrichment and plating isolation media (e.g., Bolton vs. Preston broth, charcoal-based vs. chromogenic agars), as well as the biofilm-forming ability of different campylobacters, highlight the multivariate dimension of the phenomenon and are thoroughly discussed in the present review.

show abstract

Role of substrate availability in the growth of Campylobacter co-cultured with extended spectrum beta-lactamase-producing Escherichia coli in Bolton broth

Cited by 9 publications

References 43 publications

Examining the Composition of the Oral Microbiota as a Tool to Identify Responders to Dietary Changes

Examining the Composition of the Oral Microbiota as a Tool to Identify Responders to Dietary Changes

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Prevalence and Distribution of Thermotolerant <i>Campylobacter</i> Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of <i>Campylobacter jejuni</i> and <i>Campylobacter coli</i> in Chicken Meat

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