DETECTION OF THE COCCOID FORM OF CAMPYLOBACTER-JEJUNI IN CHICKEN PRODUCTS WITH THE USE OF THE POLYMERASE CHAIN-REACTION

Detection of the coccoid form of Campylobacter jejuni with the use of the polymerase chain reaction (PCR) was examined. Coccoid cells of thi s pathogen, formed at different temperatures, showed different detecti on characteristics in the PCR. For spirals and cocci formed at 4 degre es C and 12 degrees C, the detection limit was about 2x10(3) cells/PCR . However, for detection of coccoid cells formed at 25 degrees C and 3 7 degrees C, at least 2X10(4) cells per PCR were needed. PCR was also performed on homogenates in peptone saline solution and enrichment bro ths of chicken meat and chicken liver that were artificially contamina ted with cocci formed at 4 degrees C. PCR-products of these samples co uld not be demonstrated clearly.