title: Epidemiological typing of Campylobacter isolates from meat processing plants by pulsed-field gel electrophoresis, fatty acid profile typing, serotyping, and biotyping.
abstract: 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.
authors.affiliation: Laboratory Services Division, University of Guelph, Ontario, Canada.
authors.forename: M
authors.initials: M
authors.lastname: Steele
authors.forename: B
authors.initials: B
authors.lastname: McNab
authors.forename: L
authors.initials: L
authors.lastname: Fruhner
authors.forename: S
authors.initials: S
authors.lastname: DeGrandis
authors.forename: D
authors.initials: D
authors.lastname: Woodward
authors.forename: J A
authors.initials: JA
authors.lastname: Odumeru
mesh_terms: 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
chemical_list: D005227:Fatty Acids