Recovery of Campylobacter spp. from Food and Environmental Sources

The recovery of Campylobacter species from food and environmental sources is challenging due to the slow growth of these bacteria and the need to suppress competing organisms during the isolation procedures. The addition of multiple selective antimicrobials to growth media can negatively impact recovery of some Campylobacter spp. Here, we describe our current method for the isolation of thermotolerant Campylobacter species, mainly C. jejuni and C. coli, from food and environmental samples. We emphasize the use of membrane filtration during plating for the specific isolation of Campylobacter spp. and a reduced use of antimicrobial supplements throughout the whole isolation process.