Comparison of Sampling Methods for Isolation of Campylobacter jejuni coli from Pork Skin

1986 ◽  
Vol 49 (7) ◽  
pp. 532-533 ◽  
Author(s):  
A. J. BRACEWELL ◽  
J. O. REAGAN ◽  
J. A. CARPENTER ◽  
L. C. BLANKENSHIP
Keyword(s):  
Nalidixic Acid ◽  
Campylobacter Jejuni ◽  
Resistant Strain ◽  
Sampling Methods ◽  
Frozen Storage ◽  
Viable Cells

Samples of fresh pork skin were inoculated with known numbers of a nalidixic acid-resistant strain of Campylobacter jejuni and sampled by two methods, swabbing and scraping, 10 min after inoculation to compare sampling methods. The effect of frozen storage of samples on detection was also examined. C. jejuni was readily recovered with swab samples while recovery of the organism was greatly reduced by the scrape method. Frozen storage of samples decreased the numbers of viable cells as compared to the fresh samples.

Sampling Methods and Frozen Storage of Samples for Detection of Campylobacter jejuni on Freshly Processed Broiler Carcasses

1983 ◽  
Vol 46 (6) ◽  
pp. 510-513 ◽  
Author(s):  
L. C. BLANKENSHIP ◽  
S. E. CRAVEN ◽  
J. Y. CHIU ◽  
G. W. KRUMM
Keyword(s):  
Campylobacter Jejuni ◽  
Sampling Method ◽  
Sampling Methods ◽  
Frozen Storage ◽  
Test Tube ◽  
Tissue Samples ◽  
Defibrinated Sheep Blood ◽  
Cryoprotective Agents ◽  
Plastic Bags ◽  
Sampling Locations

Swab, rinse and excision sampling methods are commonly used for detection of microorganisms on poultry carcasses. Swabbing has been the most frequently reported sampling method for Campylobacter jejuni on poultry. We evaluated the three methods for C. jejuni detection on freshly processed poultry in the following ways: (a) the interior and exterior surfaces of half of a carcass were each thoroughly rubbed with separate swabs which were combined in a test tube containing 2 ml of appropriate medium; (b) 25 g of skin and tissue samples from neck and abdominal opening cut areas were deposited in a stomacher bag with 5 ml of brucella broth (BB) and stomached for 2 min; and (c) half carcasses were shaken for 1 min with 100 ml BB in plastic bags. One drop of each sample was streaked for isolation on brucella agar containing 10% defibrinated sheep blood and Skirrow antibiotics. Isolates were identified by microscopy and appropriate cultural tests. All three sampling techniques were essentially equivalent for detection of C. jejuni on fresh carcasses. However, when samples were stored frozen for 7 to 10 d to simulate transport conditions from sampling locations to the laboratory, the incidence of detection was significantly reduced. Use of cryoprotective agents was an effective method to preserve swab samples during frozen storage.

Factors Affecting Survival of Campylobacter jejuni on Experimentally Inoculated Pork Skin Stored under Various Conditions

1985 ◽  
Vol 48 (11) ◽  
pp. 944-946 ◽  
Author(s):  
A. J. BRACEWELL ◽  
J. O. REAGAN ◽  
J. A. CARPENTER ◽  
L. C. BLANKENSHIP
Keyword(s):  
Survival Rate ◽  
Beneficial Effect ◽  
Nalidixic Acid ◽  
Campylobacter Jejuni ◽  
Resistant Strain ◽  
Storage Temperature ◽  
Skin Surface ◽  
Forced Ventilation ◽  
Factors Affecting ◽  
And Storage

Pork skin inoculated with a nalidixic acid-resistant strain of Campylobacter jejuni was subjected to three treatments to determine the effect of storage temperature, oxygen concentration, and drying on survival of the organism. Survival rate was determined for each treatment by enumeration over a 48-h period on Brucella agar containing nalidixic acid. Of the treatments studied, chilling with forced ventilation and storage at 20°C caused significant reductions in numbers of survivors. The results of this study confirm reports by other investigators that conventional forced ventilation chilling of pork carcasses has the beneficial effect of reducing skin surface Campylobacter contaminants.

Antimicrobial Resistance of Campylobacter jejuni Isolated from Chicken Carcasses in the Federal District, Brazil

2013 ◽  
Vol 76 (4) ◽  
pp. 691-693 ◽  
Author(s):  
HELENIRA MELO de MOURA ◽  
PATRÍCIA RENAULT SILVA ◽  
PATRÍCIA HELENA CALDEIRA da SILVA ◽  
NARA RÚBIA SOUZA ◽  
ALINE MONDINI C. RACANICCI ◽  
...  
Keyword(s):  
Public Health ◽  
Antimicrobial Resistance ◽  
Nalidixic Acid ◽  
Campylobacter Jejuni ◽  
Health Problem ◽  
Food Processing ◽  
Public Health Problem ◽  
Federal District ◽  
Antimicrobial Drugs ◽  
High Level

The aim of the present study was to perform microbiological isolation of Campylobacter jejuni from chilled chicken carcasses marketed in the Federal District of Brazil and to subject the strains to an antibiogram. A total of 92 samples from chilled chicken carcasses were acquired, 18 of which (19.56%) tested positive for C. jejuni. A total of 16 strains were tested for susceptibility to eight antimicrobial drugs. All 16 strains were resistant to ciprofloxacin, 15 strains to nalidixic acid, streptomycin, tetracycline, and gentamycin, 14 strains to amoxicillin, 11 strains to erythromycin, and 6 strains to chloramphenicol. The present study is the first to report on the presence of C. jejuni in chilled chicken carcasses marketed in the Federal District region of Brazil. These results may indicate flaws in certain steps of this food processing and highlight a possible public health problem due to the high level of resistance exhibited by the isolated strains.

scholarly journals Problems in identification of Campylobacter jejuni associated with acquisition of resistance to nalidixic acid.

1987 ◽  
Vol 25 (9) ◽  
pp. 1807-1808 ◽  
Author(s):  
M Altwegg ◽  
A Burnens ◽  
J Zollinger-Iten ◽  
J L Penner
Keyword(s):  
Nalidixic Acid ◽  
Campylobacter Jejuni

Determination of Ciprofloxacin and Nalidixic Acid Resistance in Campylobacter jejuni with a Fluorogenic Polymerase Chain Reaction Assay

2003 ◽  
Vol 66 (2) ◽  
pp. 319-323 ◽  
Author(s):  
PAWIN PADUNGTOD ◽  
JOHN B. KANEENE ◽  
DAVID L. WILSON ◽  
JULIA BELL ◽  
JOHN E. LINZ
Keyword(s):  
Polymerase Chain Reaction ◽  
Nalidixic Acid ◽  
Campylobacter Jejuni ◽  
Polymerase Chain Reaction Assay ◽  
Acid Resistance ◽  
Chain Reaction ◽  
Gyra Gene ◽  
In Vitro Susceptibility ◽  
Polymerase Chain ◽  
Nalidixic Acid Resistance

A fluorogenic polymerase chain reaction assay for the gyrA gene was used to determine the frequency of a Thr-86 mutation in Campylobacter jejuni isolates from food animals and humans in northern Thailand and to investigate the correlation between this mutation and bacterial resistance to fluoroquinolones. Eighty-four isolates of C. jejuni were used: 65 from healthy chickens on farms, 16 from chickens at the slaughterhouse, 1 from chicken meat at the market, and 1 from a healthy farm worker. The microbroth dilution technique was used for in vitro susceptibility testing. MIC breakpoints established by the National Antimicrobial Resistance Monitoring System were used to categorize the resistance of C. jejuni to ciprofloxacin and nalidixic acid. Sixty of the 84 C. jejuni isolates tested carried the Thr-86 mutation in the gyrA gene. All isolates with ciprofloxacin MICs of ≥ 2 mg/liter carried the mutation, and no isolates with nalidixic acid MICs of ≤16 mg/liter carried the Thr-86–to–Ile mutation. There was a very strong association between ciprofloxacin resistance and the presence of the mutation (kappa = 0.971, P < 0.01). The association between the presence of the Thr-86–to–Ile mutation and nalidixic acid resistance was weaker (kappa = 0.859; P ≤ 0.01).

Limiting Conditions of Temperature and pH for Growth of “Thermophilic” Campylobacters on Solid Media

1983 ◽  
Vol 46 (9) ◽  
pp. 767-768 ◽  
Author(s):  
C. O. GILL ◽  
LYNDA M. HARRIS
Keyword(s):  
Nalidixic Acid ◽  
Campylobacter Jejuni ◽  
Liquid Culture ◽  
Campylobacter Coli ◽  
Liquid Media ◽  
Ph Values ◽  
Solid Media ◽  
Temperature Ranges ◽  
Type Strains

Strains of Campylobacter previously used for studies with meat, included strains distinguishable as Campylobacter jejuni and nalidixic acid-resistant thermophilic campylobacters (NARTC). The pH and temperature minima for growth on agar plates were determined for 12 strains: six strains used in the meat studies (four C. jejuni, two NARTC), three type strains (C. jejuni, Campylobacter coli, NARTC) and three strains of C. jejuni whose pH and temperature ranges in liquid culture had been determined by other workers. Heavy, visible inocula of most strains grew at temperatures 2°C lower and pH values 0.2 or 0.3 unit lower than the minima observed with light inocula. For all strains of C. jejuni, values for temperature and pH minima from heavy inocula, 32°C and pH 5.1, were comparable with those reported for growth of three strains in liquid media. The pH minima for NARTC strains (pH 5.8) were higher than those for C. jejuni, but temperature minima were similar.

Sensitivity of Campylobacter jejuni to Drying

1982 ◽  
Vol 45 (6) ◽  
pp. 507-510 ◽  
Author(s):  
MICHAEL P. DOYLE ◽  
DEBRA J. ROMAN
Keyword(s):  
Campylobacter Jejuni ◽  
Room Temperature ◽  
Skim Milk ◽  
Initial Population ◽  
Log10 Reduction ◽  
Viable Cells ◽  
Large Numbers ◽  
Thermophilic Campylobacter ◽  
And Storage ◽  
Intermediate Rate

Several factors were shown to influence the rate of inactivation of Campylobacter sp. when dried on a glass surface. These included strain, temperature and humidity, and medium used to suspend the organism. Of the strains evaluated, all of three isolates of Campylobacter jejuni exhibited greater tolerance to drying than did a strain of nalidixic acid resistant, thermophilic Campylobacter. Inconsistent results were obtained when organisms were dried and maintained at 25 C. Viable cells from two of four strains having an initial population of >107 were not recovered after 24 h in an anhydrous environment at 25 C. Under comparable conditions, drying C. jejuni FRI-CF8 in the presence of skim milk at 25 C resulted in a >107 log10 reduction of cells within 1 day in one instance; a 5 log10 decline after 7 days in another; and inactivation at an intermediate rate on a third occasion. Rates of death were greatly reduced when cells were dried and held at 4 C. At this temperature and in the presence of skim milk and an anhydrous environment, a 5 log10 reduction of CF8 occurred after 6 weeks. In all instances, greater survival occurred when organisms were dried in the presence of Brucella broth than in skim milk. When held in environments of different relative humidities (RH), survival was greatest in the presence of 14% or less RH. Results suggest that C. jejuni is generally quite sensitive to drying and storage at room temperature, but, at refrigeration temperature and the appropriate humidity, large numbers may survive drying and remain viable for several weeks.

Quality of Fresh Chicken Breasts Using a Combination of Modified Atmosphere Packaging and Chlorine Dioxide Sachets

2006 ◽  
Vol 69 (8) ◽  
pp. 1991-1996 ◽  
Author(s):  
M. ELLIS ◽  
K. COOKSEY ◽  
P. DAWSON ◽  
I. HAN ◽  
P. VERGANO
Keyword(s):  
Salmonella Typhimurium ◽  
Nalidixic Acid ◽  
Chlorine Dioxide ◽  
Resistant Strain ◽  
Slow Release ◽  
Modified Atmosphere Packaging ◽  
Chicken Breast ◽  
Modified Atmosphere ◽  
Plate Counts

The objective of this research was to observe the effect of chlorine dioxide (ClO2) combined with modified atmosphere packaging on the quality of fresh chicken breasts under refrigerated storage for 15 days. Each chicken breast was inoculated with a 4-log CFU/ml culture of Salmonella Typhimurium (nalidixic acid–resistant strain) and placed into a barrier foam tray. Fast- or slow-release ClO2 sachets were placed next to the chicken in each package. A control set of packages that did not contain a ClO2 sachet was also included in the study. Packages were flushed with either 100% N2 or 75% N2–25% CO2 and stored at 3°C. Microbial analysis, CIE L.a.b. color, and sensory (appearance and aroma) were performed every 3 days for 15 days. Total plate counts for chicken increased steadily after 6 to 9 days of storage regardless of package atmosphere or ClO2 treatment. However, those treated with ClO2 sachets had 1 to 1.5 log CFU per chicken breast lower total plate counts compared with those without ClO2 sachets. After 15 days, samples treated with ClO2 (fast- and slow-release sachets) had significantly lower Salmonella Typhimurium (nalidixic acid–resistant strain) populations (approximately 1 log) compared with chicken that did not contain ClO2 sachets. The ClO2 adversely affected the color of the chicken in areas close to the sachet. No off-odor was detected by the sensory panelists.

Direct Microscopic Observation of Viability of Campylobacter jejuni on Chicken Skin Treated with Selected Chemical Sanitizing Agents

2004 ◽  
Vol 67 (6) ◽  
pp. 1146-1152 ◽  
Author(s):  
WALAIRUT CHANTARAPANONT ◽  
MARK E. BERRANG ◽  
JOSEPH F. FRANK
Keyword(s):  
Campylobacter Jejuni ◽  
Peracetic Acid ◽  
Kanamycin Resistance ◽  
Plate Count ◽  
Confocal Scanning Laser Microscopy ◽  
Sodium Chlorite ◽  
Tetrazolium Chloride ◽  
Viable Cells ◽  
Chicken Skin ◽  
Confocal Scanning Laser

The objective of this research was to determine the effect of chlorine, acidified sodium chlorite, and peracetic acid treatments on viable Campylobacter jejuni located at various depths within follicles or folds of chicken skin. Chicken skin was inoculated with C. jejuni transformed with Pcgfp plasmid (GFP- Campylobacter), which also codes for kanamycin resistance. Effectiveness of sanitizer treatments was determined by plate count. C. jejuni were also observed on chicken skin by confocal scanning laser microscopy, whereby viable and nonviable cells were differentiated by their ability to take up staining with 5-cyano-2,3-ditolyl tetrazolium chloride. Sodium hypochlorite, peracetic acid, and acidified sodium chlorite were each applied at 40 or 100 ppm for 2 or 15 min. Each sanitizer resulted in approximately a 1-log decrease (CFU) when used at 100 ppm for 15 min and no significant decrease when used at 40 ppm for 2 min. Numbers of viable cells observed on the skin by direct microscopic count were similar to numbers obtained by plate count. Although viable counts decreased with sanitizer treatments, the total number of Campylobacter cells (live plus dead) attached to the skin remained unchanged. After each chemical treatment, viable C. jejuni were observed at depths of 0 to 10, 11 to 20, and 21 to 30 μm in folds or follicles of chicken skin. Most of the C. jejuni that survived treatment were located at 0 to 10 μm depth, which is where most of the viable cells were located before treatment. The inability of chemical sanitizers to effectively eliminate C. jejuni on chicken skin does not appear to be a result of protection by location in feather follicles or other depressions in the skin.

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