L Moran1, C Kelly, R H Madden. 1. Food Microbiology Branch, Agri-Food and Biosciences Institute, Newforge Lane, Belfast, UK.
Abstract
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.
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.
Authors: Nicolae Corcionivoschi; Ozan Gundogdu; Lynn Moran; Carmel Kelly; Pam Scates; Lavinia Stef; Ada Cean; Brendan Wren; Nick Dorrell; Robert H Madden Journal: Gut Pathog Date: 2015-07-24 Impact factor: 4.181
Authors: M E Arnold; E M Jones; J R Lawes; A B Vidal; F A Clifton-Hadley; J D Rodgers; L F Powell Journal: Epidemiol Infect Date: 2014-03-20 Impact factor: 4.434