title: Comparative performance of isolation methods using Preston broth, Bolton broth and their modifications for the detection of Campylobacter spp. from naturally contaminated fresh and frozen raw poultry meat.
abstract: The performance of different isolation methods was evaluated for the detection of Campylobacter from naturally contaminated raw poultry meat. Therefore, fresh and frozen poultry meat samples were analysed using the standard procedure (ISO 10272-1:2006), enrichment in Preston broth, and enrichment in modified Bolton broth (supplemented with (i) potassium clavulanate (C-BB), (ii) triclosan (T-BB), (iii) polymyxin B (P-BB)). The enrichment cultures were streaked onto both modified charcoal cefoperazone deoxycholate agar (mCCDA) and RAPID'Campylobacter agar (RCA). Moreover, direct plating on mCCDA and RCA was performed to quantify Campylobacter. In total, 33 out of 59 fresh retail meat samples (55.9%) were Campylobacter positive. For both fresh and frozen poultry meat samples, enrichment in Bolton broth (ISO 10272-1:2006) resulted in a higher number of positive samples than enrichment in Preston broth. Supplementation of Bolton broth with potassium clavulanate (C-BB) and triclosan (T-BB) enhanced the Campylobacter recovery from fresh poultry meat compared to non-supplemented Bolton broth, although the use of C-BB was less applicable than T-BB for Campylobacter recovery from frozen samples. Additionally, the use of RCA resulted in a higher isolation rate compared to mCCDA. The present study demonstrates the impact of culture medium on the recovery of Campylobacter from fresh and frozen naturally contaminated poultry meat samples and can support laboratories in choosing the most appropriate culturing method to detect Campylobacter.
authors.affiliation: Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium; Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Coupure Links 653, 9000 Gent, Belgium.
authors.forename: T
authors.initials: T
authors.lastname: Seliwiorstow
authors.affiliation: Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium.
authors.forename: L
authors.initials: L
authors.lastname: De Zutter
authors.affiliation: Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium.
authors.forename: K
authors.initials: K
authors.lastname: Houf
authors.affiliation: Scientific Institute of Public Health, Juliette Wytsmanstraat 14, 1050 Brussels, Belgium.
authors.forename: N
authors.initials: N
authors.lastname: Botteldoorn
authors.affiliation: Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium; Veterinary and Agrochemical Research Centre (CODA-CERVA), Groeselenberg 99, 1180 Ukkel, Belgium.
authors.forename: J
authors.initials: J
authors.lastname: Baré
authors.affiliation: Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium. Electronic address: inge.vandamme@ugent.be.
authors.forename: I
authors.initials: I
authors.lastname: Van Damme
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification*; D002438:Cefoperazone; D002645:Chickens / Q000382:microbiology*; D019818:Clavulanic Acid / Q000494:pharmacology; D003470:Culture Media; D005516:Food Microbiology; D005615:Freezing; D008460:Meat / Q000382:microbiology*; D011112:Polymyxin B; D011200:Poultry / Q000382:microbiology*; D014260:Triclosan / Q000494:pharmacology
chemical_list: D003470:Culture Media; D019818:Clavulanic Acid; D014260:Triclosan; D002438:Cefoperazone; D011112:Polymyxin B
keywords: Campylobacter; Comparison of methods; Detection; Retail poultry meat