COMPARISON OF 3 CULTURE MEDIA FOR RECOVERING CAMPYLOBACTER-JEJUNI ANDCAMPYLOBACTER-COLI FROM POULTRY SKIN, LIVER AND MEAT

Poultry back and pericloacal skins, livers and meats, taken directly f rom local slaughterhouses, were analysed to recover campylobacter stra ins. Various media and enrichment broth techniques were used and compa red. Campylobacter concentration varied from a minimum of less than 20 to a maximum of 10(7) campylobacter g(-1) product, according to the t ype of samples examined. Pericloacal skins were the most heavily conta minated samples. Campylobacter blood free broth and campylobacter bloo d free agar seemed to be more productive than Blaser Wang broth and Ca mpylosel Agar (Bio-Merieux) and Blaser & Wang agar respectively. Isola ted strains were identified as C.jejuni (70%) and C.coli (30%).