Open Access
Research
(Published
online: 26-10-2016)
18.
Prevalence of
Campylobacter jejuni
and
Campylobacter coli
in raw milk and some dairy products -
Mona A. El-Zamkan and Karima G. Abdel Hameed
Veterinary World, 9(10): 1147-1151
doi:
10.14202/vetworld.2016.1147-1151
Mona A. El-Zamkan:
Department of Food Hygiene and Control, Faculty of Veterinary
Medicine, South Valley University, Qena 83523, Egypt; m_zam@vet.svu.edu.eg
Karima G. Abdel Hameed:
Department of Food Hygiene and Control, Faculty of Veterinary
Medicine, South Valley University, Qena 83523, Egypt;
karima_galal2004@yahoo.com
Received: 15-05-2016, Accepted: 10-09-2016, Published online:
26-10-2016
Corresponding author:
Mona A. El-Zamkan, e-mail: M_zam@vet.svu.edu.eg
Citation:
El-Zamkan MA, Abdel Hameed KG (2016) Prevalence of
Campylobacter jejuni
and
Campylobacter coli
in raw milk and some dairy products,
Veterinary World, 9(10):
1147-1151.
Abstract
Aim:
This study was accomplished to test raw milk and certain dairy
products sold in local markets of Qena, Egypt, for the presence
of
Campylobacter coli
and
Campylobacter jejuni.
Materials and Methods:
A total of 150 samples of raw milk, kareish cheese, and yoghurt
(50 samples each) were subjected first to enrichment in Bolton
broth at 42°C for 2 days under a microaerobic condition,
subsequently campylobacter blood free selective agar plates were
cultured and incubated in the same condition of the broth. Based
on the morphological and biochemical themes of the growing
colonies, it was further classified into
Campylobacter
spp. The identified isolates were later affirmed by polymerase
chain reaction using primers that were designed to locate
hipO
genes in
C. jejuni
and
glyA
in
C. coli.
Results:
Of the total 150 examined samples of raw milk and soft cheese
samples; 37 (24.6%) samples were contaminated with
Campylobacter
spp.
C. jejuni
was dominating in this study in 20%, 14%, and 8% of the examined
raw milk, kareish cheese, and yoghurt samples, respectively. No
sample harbored
C. coli.
Conclusion:
Campylobacter
spp. could be detected in 24.6% of the investigated samples.
C. jejuni
isolated from 14% of the total tested samples, while
C. coli
could not be detected from the examined samples.
Campylobacter
spp. is rampant in the areas of poor hygienic conditions making
products made from raw milk of public health hazard.
Keywords:
Campylobacter coli,
Campylobacter jejuni,
dairy products, multiplex polymerase chain reaction, raw milk.
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