A survey on the incidence of Campylobacter spp. and the development of a surface adhesion polymerase chain reaction (SA-PCR) assay for the detection of Campylobacter jejuni in retail meat products

Food Microbiology

Volumn 18, Issue 3, 2001, Pages 287-298

  Cloak, Orla M ^a   Duffy, Geraldine ^a   Sheridan, J J ^a   Blair, I S ^b   McDowell, D A ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

AGAR MEDIUM; BACTERIAL GENE; BACTERIUM DETECTION; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); ENRICHMENT CULTURE; FLAGELLIN; FOOD CONTAMINATION; FOOD CONTROL; IRELAND; MEAT; MICROBIAL SENSITIVITY TEST; POLYMERASE CHAIN REACTION; SPECIES IDENTIFICATION;

CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI;

EID: 0034978506     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2001.0400     Document Type: Article

References (51)

1. Polymerase chain reaction (PCR) for detection of pathogenic microorganisms in bacteriological monitoring of dairy products
2. Communicable disease associated with milk and dairy products in England and Wales 1983-1984
3. The ability of Campylobacter media supplement to neutralise photochemically induced toxicity and hydrogen peroxide
4. Production and viability of coccoid forms of Campylobacter jejuni
5. Risk assessment and predictive microbiology
6. The development of a surface adhesion immunofluorescent technique for the detection of Salmonella spp. in meat and poultry
7. The magnetic immuno-polymerase chain reaction assay for the detection of Campylobacter in milk and poultry
8. Growth and survival of Campylobacter fetus subsp. jejuni as a function of temperature and pH
9. The development of a surface adhesion polymerase chain reaction technique for the detection of Listeria monocytogenes
10. Introduction and spread of thermophilic Campylobacter in broiler flocks
11. Campylobacter jejuni
12. A two year study of the distribution of thermophilic Campylobacters in human, environmental and food samples from the Reading area with a particular reference to toxin production and heat stable serotype
13. How do bacteria attach to solid surfaces?
14. Prevalence of Campylobacter spp. on fresh retail chicken wings in Northern Ireland
15. Outbreaks of waterborne infectious intestinal disease in England and Wales 1992-1995
16. Evaluation of the hygienic efficiency of offal cooling procedures
17. Detection of the coccoid form of Campylobacter jejuni in chicken products with the use of the polymerase chain reaction
18. Growth media and surface conditioning influence the adherence of Pseudomonas fragi, Salmonella typhimurium and Listeria monocytogenes cells to stainless steel
19. Evidence of udder excretion of Campylobacter jejuni as the cause of milk borne Campylobacter outbreak
20. Factors influencing the survival of Campylobacter jejuni in relation to immersion scalding of poultry
21. Growth of Listeria monocytogenes, Aeromonas hydrophilia and Yersinia enterocolitica in pate and a comparison with predictive models
22. Incidence and level of Campylobacter jejuni in broiler processing
23. An outbreak of Escherichia coli O157 and campylobacteriosis associated with contamination of a drinking water supply
24. Recovery of viable but non-culturable Campylobacter jejuni
25. Campylobacter jejuni in poultry giblets
26. Prevalence and distribution of Campylobacter spp. on poultry and selected red meat carcasses in Poland
27. Old and new Campylobacters: A review
28. The incidence of Salmonella, Campylobacter and Yersinia enterocolitica in swine carcasses and the slaughterhouse environment
29. Modelling the growth, survival and death of microorganisms in food: The UK Food Micromodel approach
30. Variability of the influence of physiochemical factors affecting bacterial adhesion to polystyrene substrata
31. Specific detection and confirmation of Campylobacter jejuni by DNA hybridization and PCR
32. Specific detection of Campylobacter jejuni and Campylobacter coli by using polymerase chain reaction
33. Survey of a variety of meats and the incidence of Campylobacter
34. Sources and survival of Campylobacters: Relevance to enteritis and the food industry
35. Continuous source outbreak of campylobacteriosis traced to chicken
36. Viable but not culturable stage of Campylobacter jejuni and its role in survival in the natural aquatic environment
37. The influence of processing and refrigeration on the bacterial numbers on beef and sheep offals
38. Development of a surface adhesion immunofluorescent technique for the rapid isolation of Listeria monocytogenes and Listeria innocua from meat
39. Development of a rapid surface adhesion immunofluorescent technique for the rapid isolation of Yersinia enterocoilitica serotype O: 3 From meat
40. Campylobacter jejuni
41. Recovery of Campylobacter jejuni from fresh and frozen meat and poultry collected at slaughter
42. Prevalance and distribution of C. jejuni and C. coli in retail meats
43. Polynucleotide sequence relationships among flagellin genes of Campylobacter jejuni and Campylobacter coli
44. Study on the epidemiology and control of Campylobacter jejuni in poultry broiler flocks
45. A rapid method of enumerating microorganisms from beef using an acridine orange direct count technique
46. Prevalence of C. jejuni in two Californian chicken processing plants
47. Isolation and identification of enteropathogenic Campylobacter spp. from chicken samples in Taipi
48. Prevalence of thermophilic Campylobacter and Archobacter butzler in food of animal origin