Prevalence of Campylobacter spp. in poultry meat and raw milk using PCR, cultural methods and Fourier transform infrared spectroscopy.

摘要

The identification of thermotolerant Campylobacter spp. in official food control in the state of Baden-Wuerttemberg has been traditionally performed using the cultural procedure as described in the ISO-Norm 10272:1995. Analysis thus has taken 5-6 days to complete. Additionally, diagnostic problems caused by the accompanying flora as well as the resistance to nalidixic acid have occurred. Within the scope of this study, these problems could be solved by introducing a filtration step for the reduction of the accompanying flora and by performing the indoxyl acetate-hydrolysis-test in addition to the antibiotic-resistance-test. Moreover, various PCR protocols for the identification of thermotolerant Campylobacter spp. from food were established as an alternative to the cultural procedure, providing reliable results within 2 days. Infrared spectroscopy was tested for the identification of Campylobacter isolates. Using this technique and with the help of a suitable database, bacterial pure cultures could be differentiated within 2 h. A total of 356 samples of raw poultry meat were tested with the newly established procedures as well as with the classical cultural method, showing that 32% of the samples were Campylobacter spp. positive. 37% of these isolates were resistant against nalidixic acid. This indicated that the development of resistance in Campylobacter spp. in Germany followed the same trend described for other European countries..