Methods for detecting and enumerating Campylobacter jejuni and Campylobacter coli in poultry

Methods, media, and biochemical tests for detecting, enumerating, isolating, and identifying Campylobacter jejuni and C. coli in foods are summarized with special consideration of poultry and poultry products. Information is drawn largely from the American Public Health Association Compendium of Methods for the Microbiological Examination of Foods and the US Food and Drug Administration Bacteriological Analytical Manual for Foods. Reference is also made to recently advanced techniques and procedures.