Isolation and characterization of campylobacter species from food and water

Abstract

Six hundred and seventy eight (678) food samples comprising of raw and ready - to - eat foods including mutton, beef and poultry, raw and boiled milk and water were examined for the prevalence of Campylobacter species . Primary isolation was made by selective enrichment in Brucella broth added with Skirrow' s antibiotics supplement and ferrous sulphate, sodium metabisulphite and sodium pyruvate (FBP supplement) . Enriched samples were plated on selective culture medium . Microaerobic conditions were maintained under both circumstances and the temperature was kept at 42 oC. Isolates were characterized morphologically, physiologically and biochemically. Of all the samples, 39 (5 . 75%) were found to be positive for Campylobacter species . Only 2 of the positive isolates were identified as Campylobacter coli, while the rest were identified as Campylobacter jejuni . Isolation percentage was highest in case of raw chicken ( 31.25% ), followed by raw mutton (4 .35% ), chicken tikka (3 .64% ), and raw milk (0 .95% ), respectively. No Campylobacter could be isolated from chicken curry, raw beef, beef/mutton grills and curries. Boiled milk, chlorinated and stream waters were also free of Campylobacter