Incidence of thermotolerantCampylobacterin foods assessed by NF ISO 10272 standard: results of a two-year study

Abstract

Fifteen hundred food samples were analysed for thermotolerantCampylobacteraccording to the NF ISO 10272 standard during a two-year investigation period using Preston and Park & Sanders methods and three isolation media (Karmali, Butzler and Skirrow agar). The samples, consisting of 660 oysters(Crassostrea gigas), 400 ready-to-eat vegetables, 300 poultry products and 140 raw milk cheeses, were positive 5, 2, 12 and 0 times respectively. All isolates were identified asCampylobacter jejunisubsp.jejuniexcept oneC. coli.Biotype and serotype determination revealed a large diversity among the strains, although biotypes I (59%) and II (18%) were predominant. Serotyping (Lior scheme) showed that 85% of the strains were among the 10 most common Campylobacter serogroups isolated in human campylobacteriosis. Park & Sanders enrichment and isolation on Karmali agar appeared to be the most efficient combination for detecting thermotolerant Campylobacter in the food samples tested.