Effect of temperature, duration of incubation, and pH of enrichment culture on the recovery of Campylobacter jejuni from eviscerated market chickens.
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 degrees C as opposed to 35 degrees 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.
D000818:Animals; D002168:Campylobacter fetus / Q000254:growth & development / Q000302:isolation & purification*; D002645:Chickens; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008460:Meat; D013696:Temperature; D013997:Time Factors