Characterization of Escherichia coli from raw poultry in Belgium and impact on the detection of Campylobacter jejuni using Bolton broth

Vicky Jasson, Imca Sampers, Nadine Botteldoorn, Francisco López-Gálvez, Leen Baert, Sarah Denayer, Andreja Rajkovic, Ihab Habib, Lieven De Zutter, Johan Debevere, Mieke Uyttendaele

Research output: Contribution to journalArticlepeer-review

53 Citations (Scopus)

Abstract

A comparative study examining Bolton broth and Preston broth for enrichment and reliable detection of Campylobacter jejuni (both healthy and freeze stressed cells) was performed. Tested as pure cultures, Bolton broth enabled faster resuscitation and growth of C. jejuni compared to Preston broth. When C. jejuni was co-incubated with extended-spectrum-beta-lactamase (ESBL) producing Escherichia coli isolated from Belgian poultry meat preparations, the latter dominated in the Bolton enrichment broth and crowded the mCCDA plates. This resulted in the inability to recover C. jejuni by ISO 10272-1:2006 standard method. Preston broth did not support the growth of the ESBL E. coli isolates, but showed longer detection time of C. jejuni compared to Bolton broth. The use of the same antibiotic (sodium cefoperazone) in Bolton broth and in mCCDA plates may explain the problems encountered for detection of C. jejuni, as high numbers of ESBL E. coli present after enrichment in Bolton broth, also caused overgrowth and masked the few C. jejuni colonies present on the mCCDA plates. The use of Campylobacter spp. specific real-time PCR circumvented these problems and enabled rapid detection of the pathogen after 24 h enrichment in both Bolton and Preston broth, for both healthy and freeze stressed cells.

Original languageEnglish
Pages (from-to)248-253
Number of pages6
JournalInternational Journal of Food Microbiology
Volume135
Issue number3
DOIs
Publication statusPublished - Nov 15 2009
Externally publishedYes

Keywords

  • Bolton
  • C. jejuni
  • E. coli
  • ESBL
  • Preston
  • Real-time PCR

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Fingerprint

Dive into the research topics of 'Characterization of Escherichia coli from raw poultry in Belgium and impact on the detection of Campylobacter jejuni using Bolton broth'. Together they form a unique fingerprint.

Cite this