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.
Highlights
Campylobacteriosis is a massed description for zoonotic diseases that caused by the bacterial genus Campylobacter which is accounted as a leading human food-borne pathogen and it is currently considered to be the main cause of bacterial gastroenteritis worldwide [1,2]
Of the total 150 examined samples of raw milk and soft cheese samples; 37 (24.6%) samples were contaminated with Campylobacter spp
C. jejuni isolated from 14% of the total tested samples, while C. coli could not be detected from the examined samples
Summary
Campylobacteriosis is a massed description for zoonotic diseases that caused by the bacterial genus Campylobacter which is accounted as a leading human food-borne pathogen and it is currently considered to be the main cause of bacterial gastroenteritis worldwide [1,2]. Campylobacter spp. initiated 7.5 million disability-adjusted life years in the study carried out by the Global Burden of Disease in 2010, it overtopped Shigella (7.1 million) and enterotoxigenic Escherichia coli (6.9 million) [3]. About 20 species are members of the Campylobacter genus, of these; Campylobacter jejuni and Campylobacter coli are responsible for most of the infections caused by this bacterium [4,5]. Campylobacter spp., mainly C. jejuni and C. coli induce enteric diseases that vary from a watery, nonbloody, non-inflammatory diarrhea to a severe inflammatory diarrhea with abdominal pain, fever, and malaise [5]. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated
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