PubMed · 449819
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J L Harkness, L M Brady. 1979-04-21. Campylobacter enteritis.. https://doi.org/10.5694/j.1326-5377.1979.tb112142.x
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The productivity of an arcobacter enrichment medium (AM), newly developed by Oxoid was compared with two campylobacter enrichment media (Preston broth (Oxoid) and LabM broth), with arcobacter basal medium (ABM) as control. Twenty strains of Arcobacter and Campylobacter spp. were tested for growth, with target inocula of < 4 cfu per ml of medium. Incubation was carried out aerobically for 48 h with tightly closed caps at 25 degrees C for arcobacters and 37 degrees C for campylobacters. After incubation the numbers of cfu in the broths were counted by surface-plating on blood agar. None of the Campylobacter spp. grew in the complete AM, and only one grew (very poorly) in the arcobacter basal medium. However, AM supported good growth of all three species of Arcobacter (A. butzleri, A. skirrowii and A. cryaerophilus) which have been associated with human and animal disease. The one strain of A. nitrofigilis tested failed to grow in any of the media except poorly in ABM. None of the Arcobacter spp. grew in Preston Broth, but nine grew in LabM broth, although productivity was poor compared to AM. None of the Campylobacter spp. grew in AM and only one grew (very poorly) in ABM.
A novel method was developed for the detection of thermophilic enteropathogenic campylobacters based on the detection of mRNA using the reverse transcriptase polymerase chain reaction (RT-PCR). The RNA extraction method, DNase treatment and RT-PCR assay were shown to be specific for mRNA. The assay is specific for the thermophilic campylobacters Campylobacter jejuni, Campylobacter coli and Campylobacter upsaliensis and restriction fragment length polymorphism (RFLP) analysis of the 256 bp amplified product with the restriction endonucleases Alu I, Dde I and Dra I revealed distinct species specific patterns. The assay was applied to the detection of C. jejuni cells killed by heating at 72 degreesC for 5 min and mRNA was detected by RT-PCR immediately after heat killing but became undetectable within 4 h when the cells were held at 37 degreesC. The assay therefore can differentiate between viable and dead cells of C. jejuni.
In a study of 1400 manufacturing butchers' premises, 2330 raw prepared meats, 2192 cooked meats and 4635 environmental samples were examined. Verocytotoxin-producing Escherichia coli O157:H7 (O157 VTEC) was isolated from five of 1400 (0.4%) premises. Three raw meat products contained O157 VTEC, and two raw meat preparation areas and two items of equipment used exclusively for cooked meats were contaminated with O157 VTEC. Salmonella spp. and Campylobacter spp. were detected in 84 of 2330 (4%) and 15 of 2330 (0.6%) raw meat products, respectively. Of the cooked meats examined, seven of 2192 (0.3%) samples were of unacceptable microbiological quality and a further 352 (16%) were of unsatisfactory quality. Of the unacceptable samples, two contained Salmonella spp. (Salm. typhimurium DT193, Salm. typhimurium PT104), three contained Staphylococcus aureus in excess of 10(4) cfu g-1, and two contained E. coli in excess of 10(4) cfu g-1. Neither Campylobacter spp. nor O157 VTEC were detected in cooked meats. In the majority of premises, raw and unwrapped cooked meat products were physically separated in displays (94%) and refrigerators (81%), and dedicated equipment/utensils (69-89%) were used for raw meat and unwrapped cooked meat products and other ready-to-eat foods. In approximately half (48%), there were separate serving counters and in 13%, separate staff for raw and cooked meats. Most managers (75%) had received some food hygiene training. However, in 29% of premises, one or more members of staff handled raw and then cooked or ready-to-eat foods without washing their hands, and in 11%, one or more staff members handled raw and cooked meats directly with bare hands. A documented hazard analysis and critical control point (HACCP) system was present in 17% of premises and in a further 31%, an undocumented HACCP system was in place. The low incidence of food-borne pathogens in cooked meat products and in the environmental areas examined, together with a high level of physical separation of raw and cooked meats, indicate that most manufacturing butchers' premises have appropriate physical control measures in place. However, HACCP and hygienic practice are areas that require improvement to reduce the risk of cross-contamination with food-borne pathogens from raw to cooked meats.