Detection of Campylobacter using standard culture and PCR of 16S rRNA gene in freshly chilled poultry and poultry products in a slaughterhouse

The Stomacher® was used to prepare samples of skin, liver and breast meat for PCR study. The present study provides data on contamination level with Campylobacter in poultry and poultry products after air chilling. Continue reading

Effect of refrigeration and frozen storage on the campylobacter jejuni recovery

The 25-g aliquots were placed in Stomacher® 400 filter bags containing 225 ml of buffered peptone water (HiMedia Laboratories, Mumbai, India). The samples and diluent were mixed in Stomacher® 400 for 60 seconds.

The study found that there was no difference for the recovery of C. jejuni from fresh, refrigerated or frozen samples after selective enrichment, showing that this microorganism can survive under the tested storage conditions.

food microbiology chicken campylobacter jejuni stomacher 400