Isolation, identification, and typing of Campylobacter strains from food samples
作者： Omar A. Oyarzabal , Catherine D. Carrillo
DOI: 10.1016/B978-0-12-803623-5.00004-6
关键词:
摘要: Abstract Campylobacter jejuni and C. coli are the bacterial species most commonly associated with foodborne illness worldwide. Methods for isolation of these organisms from complex food matrices rely on conditions that allow growth while inhibiting competitors. This chapter reviews methodologies developed to isolate, identify, characterize coli. Several unique requirements have been incorporated in different available spp. foods. The incorporation DNA-based identification methods has improved specificity speed at which results now available. These also responsible rapid development typing protocols high resolution epidemiological studies. Chapter emphasizes efficient foods, isolates
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