Rapid and sensitive detection of Campylobacter spp. in chicken products by using the polymerase chain reaction

B.A.J. Giesendorf, W.G.V. Quint, M.H.C. Henkens, H. Stegeman, F.A. Huf, H.G.M. Niesters

Research output: Contribution to journalArticleAcademicpeer-review

134 Citations (Scopus)

Abstract

The polymerase chain reaction (PCR) after a short enrichment culture was used to detect Campylobacter spp. in chicken products. After the 16S rRNA gene sequence of Campylobacter jejuni was detd. and compared with known sequences from other enterobacteria, a primer and probe combination was selected from the region before V3 and the variable regions V3 and V5. With this primer set and probe, 426-bp fragments from C. jejuni, Campylobacter coli, and Campylobacter lari could be amplified. The detection limit of the PCR was 12.5 CFU. Chicken samples inoculated with 25 CFU of Campylobacter spp. per g were PCR pos. after an 18-h enrichment, which resulted in 500 CFU/mL of culture broth. This PCR-culture assay was compared with the conventional method on naturally infected chicken products. Both methods detected the same no. of pos. and neg. samples; however, the results of the PCR-culture assay were available within 48 h.
Original languageEnglish
Pages (from-to)3804-3808
JournalApplied and Environmental Microbiology
Volume58
Issue number12
Publication statusPublished - 1992

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