Comparison of Real-Time PCR and Culture Methods for Detection of Campylobacter jejuni in Various Foods

• Published in: Korean Journal of Food Science and Technology Vol. 43; no. 1
• Main Authors: Chon, J.W., Konkuk University, Seoul, Republic of Korea, Hyeon, J.Y., Konkuk University, Seoul, Republic of Korea, Hwang, I.G., Korea Food and Drug Administration, Cheongwon, Republic of Korea, Kwak, H.S., Korea Food and Drug Administration, Cheongwon, Republic of Korea, Han, J.A., Korea Food and Drug Administration, Cheongwon, Republic of Korea, Kim, M.S., Seoul Metropolitan Government Research Institute of Public Health and Environment, Seoul, Republic of Korea, Kim, J.H., Center for Infectious Diseases, National Institute of Health, Cheongwon, Republic of Korea, Song, K.Y., Konkuk University, Seoul, Republic of Korea, Seo, K.H., Konkuk University, Seoul, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.02.2011
• Subjects: CAMPYLOBACTER JEJUNI; culture method; MEDIO SELECTIVO; MILIEU SELECTIF; real-time PCR; SELECTIVE MEDIA
• ISSN: 0367-6293
• DOI: 10.9721/KJFST.2011.43.1.119

In this study, performances of culture methods using two selective media and real-time PCR were evaluated for detection of Campylobacter jejuni (C. jejuni) in various food samples. Sausage, ground beef, and radish sprouts inoculated with C. jejuni were enriched in Hunt broth and then streaked onto modified cefoperazone charcoal deoxycholate agar and Preston agar, followed by incubation under microaerobic conditions. The enriched Hunt broth (1 mL) was used in real-time PCR assay. No statistical differences were observed in sensitivity among the two selective media and real-time PCR for sausage and ground beef. However, the number of positives by real-time PCR in radish sprouts was much higher than the two selective media (p less than 0.05). It appears that real-time PCR could be used as an effective screening tool to detect C. jejuni, particularly in foods with a high number of background microflora such as fresh vegetables.