Isolation of Campylobacter jejuni from market chickens: effect of temperature and time of incubation.
During a 4-month period, starting in June 1983, Campylobacter jejuni was isolated at 42% from a total of 115 samples of market chickens. The effects of the temperature and duration of incubation on the isolation of C. jejuni were evaluated. The samples were massaged in polyethylene plastic bags, filtered through cheesecloth, centrifuged, and the sediment was plated on a selective medium. Isolation of C. jejuni was increased by incubating at 42 degrees C during 48 h as opposed to 35 degrees C for 24 h.
D000818:Animals; D002169:Campylobacter Infections / Q000635:transmission*; D002168:Campylobacter fetus / Q000302:isolation & purification; D002645:Chickens / Q000382:microbiology*; D005516:Food Microbiology; D005519:Food Preservation; D006801:Humans; D008099:Liver / Q000382:microbiology; D008460:Meat; D013696:Temperature