title: Evaluation of ISO 10272:2006 standard versus alternative enrichment and plating combinations for enumeration and detection of Campylobacter in chicken meat.
abstract: In the present study, we evaluate the recommended ISO 10272:2006 versus alternative procedures for Campylobacter enumeration and enrichment in naturally contaminated chicken meat samples (n = 49). Three enrichment media were evaluated; Bolton broth, Preston broth and CampyFood broth(®) (bioMérieux SA, Marcy l'Etoile, France). In addition, three selective plating agars were compared; modified charcoal cefoperazone deoxycholate agar (mCCDA), CampyFood agar(®) (CFA; bioMérieux SA) and Brilliance CampyCount agar(®) (BCC; Oxoid, Basingstoke, England). Direct plating on CFA provided the highest number of Campylobacter positive samples (17/49); however this was not statistically different (P > 0.05) from numbers of positive samples recovered by direct plating on mCCDA (15/49) or BCC agars (14/49). Also, there was no significant difference between Campylobacter counts on the three compared media (P > 0.05). The coloured colonies of Campylobacter on CFA and BCC were easier to record and count than those on mCCDA. Enrichment of chicken meat samples in Bolton broth for 48 h and subsequent plating on CFA provided significantly higher (P < 0.05) Campylobacter detection compared to the other broth-agar combinations. Enrichment in Preston broth for 24 h followed by plating on mCCDA gave a higher number of positive samples (20/49) than 48 h enrichment in Bolton broth and plating on mCCDA (15/49). Enrichment in Bolton broth for 48 h followed by plating on CFA recovered 35% of samples below the limit for quantifications (<10 CFU/g, n = 34), as identified by direct plating on mCCDA. Compared to the current ISO method, some alternative combinations of enrichment and agar media could provide significantly better detection and enumeration of Campylobacter in chicken meat.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. ihab.habib@ugent.be
authors.forename: Ihab
authors.initials: I
authors.lastname: Habib
authors.forename: Mieke
authors.initials: M
authors.lastname: Uyttendaele
authors.forename: Lieven
authors.initials: L
authors.lastname: De Zutter
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000254:growth & development* / Q000302:isolation & purification; D002645:Chickens; D015169:Colony Count, Microbial / Q000295:instrumentation / Q000379:methods* / Q000592:standards; D003470:Culture Media / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D008460:Meat / Q000382:microbiology*
chemical_list: D003470:Culture Media