title: Influence of enrichment and isolation media on the detection of Campylobacter spp. in naturally contaminated chicken samples.
abstract: Investigating Campylobacter epidemiology requires adequate technique and media to ensure optimal culturing and accurate detection and isolation of Campylobacter strains. In the present study, we investigated the performances of three enrichment durations in Bolton broth (0, 24 and 48h) and compared four isolation media (mCCDA, Karmali, Butzler no. 2 and CampyFood agar (CFA)) for the detection of Campylobacter positive samples and the identification of Campylobacter species, from naturally contaminated broiler chicken samples (caeca, neck skin from carcasses, and skin from thighs). We compared our local results to those we obtained with samples from a European survey (caeca and neck skin) and a national survey (neck skin, thigh skin, and breast). Direct plating favored the detection of positive samples highly contaminated by Campylobacter (caeca and neck skin from carcasses) whatever the media. A longer enrichment reduced the rates of Campylobacter recovery except when using Butzler no. 2, more particularly for neck skin which background microflora was less important than in caeca. As a matter of fact, enrichment allowed a higher detection rate of positive samples with low Campylobacter contamination levels (breast, thigh skin), this detection being enhanced when using Butzler no. 2. When comparing the 3 other selective media, CFA was the 2nd most efficient media prior to mCCDA and Karmali. Interestingly, enrichment promoted the growth of Campylobacter coli but this promotion was least with Butzler no. 2 agar. Our study has confirmed the need to adapt the method to the types of samples for improving the detection of Campylobacter and that the method may affect the prevalence of the species.
authors.affiliation: Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France. Electronic address: Elisabeth.reperant@anses.fr.
authors.forename: E
authors.initials: E
authors.lastname: Repérant
authors.affiliation: Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France.
authors.forename: M J
authors.initials: MJ
authors.lastname: Laisney
authors.affiliation: Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France.
authors.forename: B
authors.initials: B
authors.lastname: Nagard
authors.affiliation: Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France.
authors.forename: S
authors.initials: S
authors.lastname: Quesne
authors.affiliation: Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France.
authors.forename: S
authors.initials: S
authors.lastname: Rouxel
authors.affiliation: Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France.
authors.forename: F
authors.initials: F
authors.lastname: Le Gall
authors.affiliation: Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France.
authors.forename: M
authors.initials: M
authors.lastname: Chemaly
authors.affiliation: Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France.
authors.forename: M
authors.initials: M
authors.lastname: Denis
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000254:growth & development / Q000302:isolation & purification*; 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*; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D011200:Poultry / Q000382:microbiology*
chemical_list: D003470:Culture Media
keywords: Campylobacter; Detection method; Enrichment; Selective media