DETECTION OF THERMOPHILIC CAMPYLOBACTER I N FOOD - STANDARD AND ALTERNATIVE METHODS

Thermophilic Campylobacter are increasingly important in food microbio logy. There are now recognized as leading foodborne pathogens. Campylo bacter foodborne disease is one of the most frequent foodborne illness . Poultry meat is the major source of these bacteria. There is now a s tandard method for detection of thermophilic Campylobacter in food (NF -ISO 10272). In this paper we present the protocol of this standard an d we describe some faster alternative methods based, or not, on molecu lar biology techniques.