The objective of this project was to evaluate various culturing
and isolation techniques of Campylobacter jejuni and to develop methods
to detect the organism in foods. The morphological, cultural and biochemical
characteristics of C. jejuni were studied using developed
microbiological methods. A variety of media, broths, microaerophilic
atmospheres and diluents, now available, were tested for their
applicability to detect low numbers of the organism in food samples.
Direct plating, filtration, double incubation enrichment, milk
separation enrichment and swabbing methods were used to recover C. jejuni
from seeded milk and fowl samples. As few as 16 organisms per ml of
milk could be recovered using the double incubation enrichment. Raw
milk samples from retail supermarkets and the Oregon State University
Dairy Herd were tested for the presence of C. jejuni with the double
incubation enrichment. No positive confirmation of the organism was made,
although suspect microorganisms were observed microscopically.
The survival of C. jejuni in foods and effect of sanitizers was
studied. Raw and underprocessed foods pose the greatest risks as vehicles
of Campylobacter infections. If contaminated foods are held at refrigeration
temperatures C. jejuni could survive. Properly sanitized dairy
equipment poses no apparent health problem and water should have a
residual chlorine level of greater than 5 ppm to be safe. / Graduation date: 1982
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27465 |
| Date | 24 November 1981 |
| Creators | Timm, Elizabeth M. |
| Contributors | Wyatt, C. Jane |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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