Epidemiological typing of Campylobacter isolates from meat processing plants by pulsed-field gel electrophoresis, fatty acid profile typing, serotyping, and biotyping.
Campylobacter spp. are a leading cause of bacterial gastroenteritis. Foods of animal origin, particularly under-cooked poultry, are common sources of Campylobacter species associated with disease in humans. A collection of 110 Campylobacter jejuni and 31 C. coli human and environmental isolates from different Ontario, Canada, abattoirs were analyzed by pulsed-field gel electrophoresis, fatty acid profile typing, and biotyping. Previously collected serotyping data for the same isolates were also analyzed in this study. Pulsed-field gel electrophoresis was found to be the most discriminatory of the typing methods, followed by serotyping, fatty acid profile typing, and biotyping. A wide variety of typing profiles were observed within the isolates, suggesting that several different Campylobacter sp. strains were present within the abattoirs.
Steele
M
M
Laboratory Services Division, University of Guelph, Ontario, Canada.
McNab
B
B
Fruhner
L
L
DeGrandis
S
S
Woodward
D
D
Odumeru
J A
JA
D015373:Bacterial Typing Techniques; D002167:Campylobacter / Q000145:classification / Q000276:immunology / Q000302:isolation & purification*; D016521:Electrophoresis, Gel, Pulsed-Field; D005227:Fatty Acids / Q000032:analysis; D006801:Humans; D008460:Meat / Q000382:microbiology*; D008462:Meat-Packing Industry; D012703:Serotyping
D005227:Fatty Acids