Detection of the coccoid form of Campylobacter jejuni in chicken products with the use of the polymerase chain reaction.
Detection of the coccoid form of Campylobacter jejuni with the use of the polymerase chain reaction (PCR) was examined. Coccoid cells of this pathogen, formed at different temperatures, showed different detection characteristics in the PCR. For spirals and cocci formed at 4 degrees C and 12 degrees C, the detection limit was about 2 x 10(3) cells/PCR. However, for detection of coccoid cells formed at 25 degrees C and 37 degrees C, at least 2 x 10(4) cells per PCR were needed. PCR was also performed on homogenates in peptone saline solution and enrichment broths of chicken meat and chicken liver that were artificially contaminated with cocci formed at 4 degrees C. PCR-products of these samples could not be demonstrated clearly.
Hazeleger
W
W
Department of Food Science, Wageningen Agricultural University, The Netherlands.
Arkesteijn
C
C
Toorop-Bouma
A
A
Beumer
R
R
D000818:Animals; D016123:Campylobacter jejuni / Q000166:cytology / Q000235:genetics* / Q000302:isolation & purification*; D002645:Chickens / Q000382:microbiology*; D015169:Colony Count, Microbial; D003470:Culture Media; D004269:DNA, Bacterial / Q000235:genetics / Q000302:isolation & purification; D016133:Polymerase Chain Reaction; D011202:Poultry Products / Q000382:microbiology; D013696:Temperature
D003470:Culture Media; D004269:DNA, Bacterial