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A selective medium for the isolation of Arcobacter from meats
E de Boer1, J J Tilburg, D L Woodward
1Inspectorate for Health Protection, Zutphen, The Netherlands.
Letters in Applied Microbiology
|July 1, 1996
Summary
A new method effectively isolates Arcobacter bacteria from retail meats using selective broths and media. This research found Arcobacter in 24.1% of poultry products, highlighting potential food safety concerns.
Area of Science:
- Food Microbiology
- Bacteriology
- Food Safety
Background:
- Arcobacter is an emerging foodborne pathogen found in various animal reservoirs.
- Contamination of retail meat products poses a risk to public health.
- Accurate detection methods are crucial for monitoring and controlling Arcobacter prevalence.
Purpose of the Study:
- To describe a novel method for isolating Arcobacter from retail meat products.
- To assess the prevalence of Arcobacter in poultry, beef, and pork samples.
- To characterize the isolated Arcobacter strains.
Main Methods:
- Enrichment in Arcobacter Selective Broth (ASB) and isolation on Arcobacter Selective Medium (ASM) under aerobic conditions (24°C).
- Selective agents included cefoperazone, trimethoprim, piperacillin, and cycloheximide.
- Analysis of retail meat products including poultry, beef, and pork.
Main Results:
- Arcobacter was isolated from 53 (24.1%) of 220 poultry meat products.
- Lower incidences of Arcobacter were detected in beef and pork samples.
- Isolates were identified as Arcobacter butzleri or A. butzleri-like, exhibiting diverse serotypes and biotypes.
Conclusions:
- The described method is effective for isolating Arcobacter from retail meats, particularly poultry.
- The prevalence data indicate a significant presence of Arcobacter in the food chain.
- Further research into the pathogenicity and control of diverse Arcobacter strains is warranted.