Campylobacter Testing
Campylobacter Testing is a crucial component of food safety and clinical diagnostics, aimed at detecting Campylobacter species—primarily C. jejuni and C. coli—which are leading causes of bacterial gastroenteritis globally.
Why It Matters
- Public Health: Infections can cause diarrhea, fever, and abdominal cramps, and in rare cases, lead to complications like Guillain-Barré syndrome.
- Food Safety Compliance: Poultry, raw milk, and untreated water are common sources; regulatory bodies often require routine testing.
- Outbreak Control: Rapid detection helps trace contamination sources and prevent further spread.
Testing Methods
- Culture-Based Isolation
- Samples are enriched and plated on selective media like Campy-BAP or CCDA.
- Incubation is done under microaerophilic conditions (low oxygen, high CO₂) at 42°C for 48 hours.
- Colonies are identified by morphology, oxidase test, and Gram staining.
- Molecular Techniques
- PCR and real-time PCR offer rapid, sensitive detection of Campylobacter DNA.
- Useful for strain typing and outbreak investigations.
- Immunoassays
- ELISA or lateral flow tests detect Campylobacter antigens in stool or food samples.
- Antimicrobial Susceptibility Testing
- Disk diffusion or E-test methods help monitor resistance trends, which are increasingly important due to rising antibiotic resistance.
Sample Types
- Poultry meat and carcass rinses
- Raw milk and dairy products
- Water samples
- Human stool (for clinical diagnosis)
- Environmental swabs from food processing areas
Regulatory Context
- The EU has set process hygiene criteria for Campylobacter on broiler carcasses.
- The FDA and CDC provide detailed guidance for testing and reporting in the U.S.
Leading food testing laboratory ensuring safety and quality in the food industry.
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