title: Evaluation of the culture method NIHSJ-02 alternative to ISO 10272-1:2006 for the detection of campylobacter jejuni and campylobacter coli in chicken: collaborative study.
abstract: For the surveillance of the prevalence of Campylobacter jejuni and Campylobacter coli in raw chicken products in Japan, a qualitative method, National Institute of Health Sciences Japan (NIHSJ)-02, was developed as an alternative to International Organization for Standardization (ISO) 10272-1:2006. In the NIHSJ-02 culture method, the enrichment step is carried out in a reduced volume of Preston broth at 42 +/- 1 degrees C to reduce cost and space, and to prevent the overgrowth of background bacteria. To evaluate the performance of NIHSJ-02, a collaborative study was conducted, and the results obtained by NIHSJ-02 were compared with those obtained using the reference method, ISO 10272-1:2006. Fifteen laboratories participated; each examined 48 minced chicken samples consisting of test samples uninoculated, inoculated with C. jejuni at a low or high level, and inoculated with C. coli at a low level. The average probabilities of detection by NIHSJ-02 across laboratories were 0.033, 0.222, 0.678, and 0.267 in samples uninoculated, inoculated with C. jejuni at a low and high level, and with C. coli at a low level, respectively. Those by ISO 10272-1:2006 were 0.051, 0.128, 0.551, and 0.090. Significantly higher probabilities of detection were determined by NIHSJ-02 compared to ISO 10272-1:2006, except for uninoculated samples. On the other hand, significantly lower frequency of occurrence of background bacteria was observed by NIHSJ-02 (43.1%) compared with ISO 10272-1:2006 (92.6%). NIHSJ-02 showed better performance than ISO 10272-1:2006 with regard to the selective detection of C. jejuni and C. coli in chicken.
authors.affiliation: National Institute of Health Sciences, Tokyo 158-8501, Japan.
authors.forename: Yoshika
authors.initials: Y
authors.lastname: Momose
authors.forename: Yumiko
authors.initials: Y
authors.lastname: Okada
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Asakura
authors.forename: Tomoya
authors.initials: T
authors.lastname: Ekawa
authors.forename: Kazuya
authors.initials: K
authors.lastname: Masuda
authors.forename: Hideaki
authors.initials: H
authors.lastname: Matsuoka
authors.forename: Keiko
authors.initials: K
authors.lastname: Yokoyama
authors.forename: Akemi
authors.initials: A
authors.lastname: Kai
authors.forename: Shioko
authors.initials: S
authors.lastname: Saito
authors.forename: Reiji
authors.initials: R
authors.lastname: Hiramatsu
authors.forename: Masumi
authors.initials: M
authors.lastname: Taguchi
authors.forename: Katsuyuki
authors.initials: K
authors.lastname: Ishimura
authors.forename: Kiyoshi
authors.initials: K
authors.lastname: Tominaga
authors.forename: Shunsuke
authors.initials: S
authors.lastname: Yahiro
authors.forename: Masahiro
authors.initials: M
authors.lastname: Fujita
authors.forename: Shizunobu
authors.initials: S
authors.lastname: Igimi
mesh_terms: D000818:Animals; D017000:Campylobacter coli / Q000302:isolation & purification*; D016123:Campylobacter jejuni / Q000302:isolation & purification*; D002645:Chickens / Q000382:microbiology*; D003299:Cooperative Behavior; D003470:Culture Media; D005516:Food Microbiology
chemical_list: D003470:Culture Media