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Isolation and Identification of Campylobacter spp. in Poultry

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Campylobacter spp. and Related Organisms in Poultry

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Abstract

Poultry products, especially chicken meat, continue to be important sources of campylobacteriosis in humans. This chapter reviews the current methods used for the isolation and identification of Campylobacter spp. from chicken products. Emphasis is placed on the enrichment protocols, plate media, and most used, practical confirmation methods. The incorporation of molecular techniques and some of the methodologies used in some Latin American countries to detect Campylobacter spp. from poultry are summarized. Finally, some perspectives in future trends are provided.

Authors do not endorse any particular assay or manufactures of assays discussed in the chapter.

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Authors and Affiliations

  1. University of Vermont Extension, St. Albans, 05478-1866, VT, USA

    Omar A. Oyarzabal

  2. Institute of Clinical Microbiology, Universidad Austral de Chile, Valdivia, Chile

    Heriberto Fernández

Authors
  1. Omar A. Oyarzabal
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  2. Heriberto Fernández
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Correspondence to Omar A. Oyarzabal .

Editor information

Editors and Affiliations

  1. Faculty of Veterinary Medicine, Federal University of Uberlândia, Uberlandia, Minas Gerais, Brazil

    Belchiolina Beatriz Fonseca

  2. Universidad Austral de Chile, Institute of Clinical Microbiology, Valdivia, Chile

    Heriberto Fernandez

  3. Faculty of Veterinary Medicine, Federal University of Uberlândia, Uberlândia, Minas Gerais, Brazil

    Daise Aparecida Rossi

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Oyarzabal, O.A., Fernández, H. (2016). Isolation and Identification of Campylobacter spp. in Poultry. In: Fonseca, B., Fernandez, H., Rossi, D. (eds) Campylobacter spp. and Related Organisms in Poultry. Springer, Cham. https://doi.org/10.1007/978-3-319-29907-5_2

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