title: Recovery methods for detection and quantification of Campylobacter depend on meat matrices and bacteriological or PCR tools.
abstract: Campylobacter is one of the main causes of human foodborne bacterial disease associated with meat consumption in developed countries. Therefore, the most effective approach for recovery and detection of Campylobacter from meat should be determined. Two hundred ninety pork skin and chine samples were inoculated with Campylobacter jejuni NCTC 11168 and two strains of Campylobacter coli. Campylobacter cells were then recovered from suspensions and enumerated by direct plating. Campylobacter recovery was evaluated by comparing results for two methods of sample collection (swabbing and mechanical pummeling) and three recovery fluids (peptone water, 5% glucose serum, and demineralized water). End-point multiplex PCR was performed to evaluate the compatibility of the recovery fluids with direct PCR detection techniques. Mean recovery ratios differed significantly between pork skin and chine samples. Ratios were higher for mechanical pummeling (0.53 for pork skin and 0.49 for chine) than for swabbing (0.31 and 0.13, respectively). For pork skin, ratios obtained with peptone water (0.50) and with glucose serum (0.55) were higher than those obtained with demineralized water (0.16). Significant differences were not observed for chine samples. Direct multiplex PCR detection of Campylobacter was possible with pork skin samples. The tools for Campylobacter recovery must be appropriate for the meat matrix to be evaluated. In this study, less than 66% of inoculated Campylobacter was recovered from meat. This underestimation must be taken into account for quantitative risk analysis of Campylobacter infection.
authors.affiliation: Food Safety Unit 1014, National Veterinary School of Nantes, Institut Scientifique de Recherche Agronomique, Route de Gachet, BP 40706, 44307 Nantes, France.
authors.forename: J
authors.initials: J
authors.lastname: Fosse
authors.forename: M
authors.initials: M
authors.lastname: Laroche
authors.forename: A
authors.initials: A
authors.lastname: Rossero
authors.forename: M
authors.initials: M
authors.lastname: Fédérighi
authors.forename: H
authors.initials: H
authors.lastname: Seegers
authors.forename: C
authors.initials: C
authors.lastname: Magras
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification*; D017000:Campylobacter coli / Q000302:isolation & purification; D016123:Campylobacter jejuni / Q000302:isolation & purification; D015169:Colony Count, Microbial / Q000379:methods*; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D008460:Meat / Q000382:microbiology*; D018482:Muscle, Skeletal / Q000382:microbiology; D016133:Polymerase Chain Reaction / Q000379:methods*; D012867:Skin / Q000382:microbiology; D013552:Swine; D013997:Time Factors