engleski

Comparison of six culture protocols for isolation of Campylobacter spp. from faecal and meat samples

Introduction: Campylobacteriosis is most commonly associated with C. jejuni and C. coli infection. Other Campylobacter spp. have been implicated as pathogens and are considered to be underestimated mainly due to the widespread use of culture conditions optimised for C. jejuni/coli. Many culture protocols for the variety of sample matrices screened for Campylobacter spp. exist and this study aimed to compare six culture protocols applied to both meat and faeces. Methods: One freshly voided canine faecal and one frozen/thawed home-kill meat sample were taken per farm from the Manawatu region, New Zealand. Samples were refrigerated and processed within 6 hours of collection. Six culture protocols were employed varying by temperature (37 and 42°C), atmosphere (microaerobic and H2-enriched), inclusion and/or type of enrichment broth, and selective method (CAT and mCCD agars and filtration procedure) used. Samples were incubated for 6 days. Genus and species confirmation was performed by PCR using standard primers. Results: From the 50 farms surveyed, the overall prevalence of Campylobacter spp. by all methods combined was 62% and 12% in dog faeces and meat, respectively. The prevalence rates by each of the methods individually ranged from 4 to 55% (with significant differences) in faeces and 2 to 4% in meat. The methods also differed by the range of species detected. A significantly higher isolation rate of C. jejuni and C. upsaliensis was associated with the use of CAT agar and/or 37°C. The selection of culture protocols are of clinical and epidemiological relevance especially for investigation of emerging Campylobacter spp.

Campylobacter ; dogs ; meat ; raw food ; diagnostics ; culture ; zoonosis

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