Effect of temperature, duration of incubation, and pH of enrichment culture on the recovery of Campylobacter jejuni from eviscerated market chickens
Autor: | C. E. Park, D. W. Francis, Z. K. Stankiewicz, J. Lovett, J. Hunt |
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Rok vydání: | 1983 |
Předmět: |
Meat
Time Factors Immunology Applied Microbiology and Biotechnology Microbiology Enrichment culture Campylobacter jejuni Campylobacter fetus Pellet Genetics Animals Centrifugation Food science Molecular Biology Incubation biology Inoculation Temperature General Medicine Hydrogen-Ion Concentration biology.organism_classification Isolation (microbiology) Food Microbiology Chickens Bacteria |
Zdroj: | Canadian Journal of Microbiology. 29:803-806 |
ISSN: | 1480-3275 0008-4166 |
DOI: | 10.1139/m83-130 |
Popis: | To establish an enrichment system of high efficiency for recovery of Campylobacter jejuni from market chickens, the effects of the temperature, duration of incubation, and pH of the enrichment culture on the isolation of the bacterium were evaluated. Whole chickens or chicken parts in plastic bags were individually rinsed, and the washings filtered through cheesecloth. The cells were separated from the washings by centrifugation, and the pellet was inoculated into 100 mL of enrichment broth. Isolation of C. jejuni from poultry samples was significantly increased by incubating these samples in an enrichment medium at 42 °C as opposed to 35 °C; for 48 h as opposed to 24 h or 72 h; and at pH 7.0 as opposed to pH 6.0, 6.5, 7.5, or 8.0. |
Databáze: | OpenAIRE |
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