Campylobacter spp. are Gram-negative, spiral-shaped microaerophilic organisms found in raw milk, untreated water, improperly handled food, and raw meats, poultry, and shellfish.
Human consumption of these organisms can cause a variety of clinical illnesses, ranging from transient asymptomatic colonisation to severe dysentery.
Campylobacter enteritis symptoms include diarrhoea, stomach pain, nausea, fever, headache, and muscle pain.
Campylobacter Enrichment Broth is designed to enrich Campylobacter in food, feed and environmental samples.
Food processing and preservation procedures can injure Campylobacter cells (2); this makes them vulnerable to selective agents that are tolerated by healthy cells.
False negative results are avoided by using a recovery medium which helps resuscitate cells and make them more likely to grow on agar plates.
KM0045 Campylobacter Enrichment Broth, when correctly supplemented, meets the requirements from the International Organization for Standardization (3) and tested in accordance with ISO 11133:2014 (4).
References
- Bolton, F. and Robertson, L. (1982) A selective medium for isolating Campylobacter jejuni/coli. Journal of Clinical Pathology, 35(4): 462-467.
- Post, D. (1995). Food-borne pathogens. Monograph number 3: Campylobacter.
- International Organization for Standardization (2017) 10272-1:2017/Amd.1:2023 Microbiology of the food chain – Horizontal method for detection and enumeration of Campylobacter spp. Part 1: Detection method. Geneva: ISO.
- International Organization for Standardization (2014) 11133:2014 Microbiology of food, animal feed and water — Preparation, production, storage and performance testing of culture media. Geneva: ISO.
