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Factors affecting the recovery of Campylobacter spp. from retail packs of raw, fresh chicken using ISO 10272‐1:2006
Author(s) -
Moran L.,
Kelly C.,
Madden R.H.
Publication year - 2009
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2009.02581.x
Subject(s) - campylobacter , incubation , food science , biology , poultry meat , campylobacter jejuni , incubation period , bacteria , microbiology and biotechnology , biochemistry , genetics
Aims: This study sought to determine the most effective protocol for the detection of Campylobacter spp. in retail packs of fresh, raw chicken based on ISO 10272‐1:2006. Methods and Results: Three sample preparation protocols were studied; two based on excision and one combining excision with a rinse of the remaining sample. Enrichment cultures were incubated both in closed bottles and microaerobically, and sub‐cultured at 24 and 48 h. Packs of chicken (110) were analysed and only two yielded no Campylobacter spp. Subculturing enrichment broths at 24 h gave the same prevalence as at 48 h, P > 0·4 but microaerobic incubation yielded approximately 50% more positive samples than did incubation in closed bottles. Sampling based on excision plus rinsing gave the highest Campylobacter prevalence (92·7%). Conclusions: To isolate Campylobacter spp. from retail packs of chicken, enrichment cultures must be incubated in a microaerobic atmosphere and sub‐cultured at 24 h and, possibly, 48 h. Sampling packs by excision plus rinsing maximized recoveries. Significance and Impact of the Study: ISO 10272‐1:2006 permits the use of inefficient protocols which markedly underestimate the true prevalence of Campylobacter spp. in retail, fresh chicken. Equivalent results could be obtained 24 h earlier, with consequent savings. Its revision is essential.