Isolation and survival of Campylobacter jejuni in foods Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/pg15bj01r

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  • The objective of this project was to evaluate various culturing and isolation techniques of Campylobacter jejuni and to develop methods to detect the organism in foods. The morphological, cultural and biochemical characteristics of C. jejuni were studied using developed microbiological methods. A variety of media, broths, microaerophilic atmospheres and diluents, now available, were tested for their applicability to detect low numbers of the organism in food samples. Direct plating, filtration, double incubation enrichment, milk separation enrichment and swabbing methods were used to recover C. jejuni from seeded milk and fowl samples. As few as 16 organisms per ml of milk could be recovered using the double incubation enrichment. Raw milk samples from retail supermarkets and the Oregon State University Dairy Herd were tested for the presence of C. jejuni with the double incubation enrichment. No positive confirmation of the organism was made, although suspect microorganisms were observed microscopically. The survival of C. jejuni in foods and effect of sanitizers was studied. Raw and underprocessed foods pose the greatest risks as vehicles of Campylobacter infections. If contaminated foods are held at refrigeration temperatures C. jejuni could survive. Properly sanitized dairy equipment poses no apparent health problem and water should have a residual chlorine level of greater than 5 ppm to be safe.
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