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Applied and Environmental Microbiology, August 2003, p. 4658-4661, Vol. 69, No. 8
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.8.4658-4661.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.

Effect of Incubation Temperature on Isolation of Campylobacter jejuni Genotypes from Foodstuffs Enriched in Preston Broth

Pam Scates,¹ Lynn Moran,¹ and Robert H. Madden^1,2*

Food Microbiology Branch,Department of Agriculture and Rural Development,¹ Food Science Department, Queen's University of Belfast, Belfast BT9 5PX, Northern Ireland¹

Received 4 November 2002/ Accepted 21 May 2003

Preston broth and agar incubated at either 37 or 42°C have been widely used to isolate campylobacters from foodstuffs. The consequences of using either incubation temperature were investigated. Retail packs of raw chicken (n = 24) and raw lamb liver (n = 30) were purchased. Samples were incubated in Preston broth at 37 and 42°C and then streaked onto Preston agar and incubated as before. Two Campylobacter isolates per treatment were characterized. Poultry isolates were genotyped by random amplification of polymorphic DNA (RAPD), pulsed-field gel electrophoresis (PFGE), and flagellin PCR-restriction fragment length polymorphism, and lamb isolates were genotyped by RAPD only. In total, 96% of the poultry and 73% of the lamb samples yielded campylobacters. The lamb isolates were all Campylobacter jejuni, as were 96% of the poultry isolates, with the remainder being Campylobacter lari. The incubation temperature had no significant effect on the number of positive samples or on the species isolated. However, genotyping of the C. jejuni isolates revealed profound differences in the types obtained. Overall (from poultry and lamb), the use of a single incubation temperature, 37°C, gave 56% of the total number of RAPD C. jejuni genotypes, and hence, 44% remained undetected. The effect was especially marked in the poultry samples, where incubation at 37°C gave 47% of the PFGE genotypes but 53% were exclusively recovered after incubation at 42°C. Thus, the incubation temperature of Preston media selects for certain genotypes of C. jejuni, and to detect the widest range, samples should be incubated at both 37 and 42°C. Conversely, genotyping results arising from the use of a single incubation temperature should be interpreted with caution.

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* Corresponding author. Mailing address: Food Science Division (Food Microbiology), Department of Agriculture and Rural Development, Queen's University of Belfast, Newforge Ln., Belfast BT9 5PX, Northern Ireland. Phone: 02890 255 312. Fax: 02890 255 009. E-mail: Bob.Madden{at}dardni.gov.uk.

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Applied and Environmental Microbiology, August 2003, p. 4658-4661, Vol. 69, No. 8
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.8.4658-4661.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.

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