title: Supplementation of Bolton broth with triclosan improves detection of Campylobacter jejuni and Campylobacter coli in chicken carcass rinse.
abstract: We compared Bolton enrichment broth supplemented with antimicrobial triclosan (T-Bolton broth) and normal Bolton broth for the isolation of Campylobacter jejuni (C. jejuni) and Campylobacter coli (C. coli) from chicken carcass rinse. Whole chickens were rinsed with buffered peptone water prior to enrichment in normal Bolton broth or T-Bolton broth, followed by inoculation onto modified charcoal-cefoperazone-deoxycholate agar (mCCDA). Suspect colonies were confirmed by PCR. We observed a significantly higher number of C. jejuni or C. coli-positive samples in the T-Bolton broth (71.3%) than in the normal Bolton broth (27.5%) (p<0.05). Furthermore, the number of contaminated mCCDA plates was lower after enrichment in T-Bolton broth (3.8%) than in the normal Bolton broth (75%) (p<0.05), indicating that T-Bolton broth has higher selectivity. Finally, we identified extended-spectrum β-lactamase-producing Escherichia coli as the predominant competing flora in normal Bolton broth. In conclusion, the use of T-Bolton broth results in significant elimination of competing bacteria.
authors.affiliation: KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Jung-Whan
authors.initials: JW
authors.lastname: Chon
authors.affiliation: KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Young-Ji
authors.initials: YJ
authors.lastname: Kim
authors.affiliation: KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Hong-Seok
authors.initials: HS
authors.lastname: Kim
authors.affiliation: KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Dong-Hyeon
authors.initials: DH
authors.lastname: Kim
authors.affiliation: KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Hyunsook
authors.initials: H
authors.lastname: Kim
authors.affiliation: KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Kwang-Young
authors.initials: KY
authors.lastname: Song
authors.affiliation: KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea. Electronic address: bracstu3@konkuk.ac.kr.
authors.forename: Kun-Ho
authors.initials: KH
authors.lastname: Seo
mesh_terms: D000818:Animals; D001419:Bacteria / Q000187:drug effects; D017000:Campylobacter coli / Q000254:growth & development / Q000302:isolation & purification*; D016123:Campylobacter jejuni / Q000254:growth & development / Q000302:isolation & purification*; D002645:Chickens; D003470:Culture Media / Q000737:chemistry*; D004926:Escherichia coli / Q000187:drug effects / Q000201:enzymology; D005516:Food Microbiology / Q000379:methods*; D008460:Meat / Q000382:microbiology; D014260:Triclosan / Q000494:pharmacology*
chemical_list: D003470:Culture Media; D014260:Triclosan
keywords: Bolton broth; Campylobacter; Chicken; Modification; Triclosan