NTU Undergraduates' research April 2014 - Biosciences | Seite 121

Isolation of Campylobacter species from other sources
Yasmin Page
Abstract
Campylobacter species are the primary cause of food poisoning within the United Kingdom. The
main food associated with the bacterium is poultry meat. The aim of this investigation was to isolate
Campylobacter species from foods not usually associated with the bacterium such as shellfish, root
vegetables and unpasteurised cheese. These foods can become contaminated with the bacterium
either through their environment or by human intervention. This study was carried out to determine
the prevalence of Campylobacter species within a range of retail and market foods within
Nottingham between January and March 2014. 16 food samples were analysed in total using
selective media and API identification tests. Campylobacter jejuni 01/51 was used in positive control
tests. Campylobacter species were not isolated from any of the food samples examined. This
negative result could be due to Campylobacter jejuni entering the physiological state of being viable
but non culturable. This report recommends further analysis is required to assess the presence of
Campylobacter species within the retail and market foods tested.
Keywords: Campylobacter jejuni, Campylobacter coli, Campylobacter lari, Viable but nonculturable,
diarrhoea, Guillain-Barre syndrome, Gram Stain, API tests, contamination, isolation.