Premium
Campylobacter fetus ssp. jejuni : Recovery Methodology and Isolation from Lamb Carcasses
Author(s) -
STERN NORMAN J.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04941.x
Subject(s) - campylobacter , campylobacter fetus , campylobacter jejuni , agar , isolation (microbiology) , microbiology and biotechnology , agar plate , biology , lysis , polymyxin , food science , bacteria , antibiotics , genetics
Campylobacter fetus ssp. jejuni has increasingly been implicated as the causative agent in human cases of gastroenteritis. The first account of C. jejuni isolation from red meats—lamb carcasses—is reported. Recovery of Campylobacter from meat surfaces was tested as follows: selective agar plates consisted of tryptic soy agar, 5% lysed defibrinated horse blood, 10 mg/L vancomycin, 2500 units/L polymyxin B, 5 mg/L trimethoprim lactate, and 15 mg/L cephalothin (Keflin; VPTK: plates). These VPTK plates were incubated at 35°C for 72 hr in a gas atmosphere of 5% O 2 , 10% CO 2 , and 85% N 2 . With these selective elements, recovery from meat surfaces inoculated with a calculated 32 Campylobacter cells per cm 2 was accomplished in 5 of 5 replicate tests. At levels of 3.2 and 0.3 cells of Campylobacter per cm 2 , recoveries were accomplished in 2 of 5 replicate tests at each inoculum level.