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Comparison of enrichment broths for isolation of Campylobacter jejuni

1985; American Society for Microbiology; Volume: 50; Issue: 5 Linguagem: Inglês

10.1128/aem.50.5.1313-1314.1985

1098-5336

J Heisick,

Food Safety and Hygiene

Growth of Campylobacter jejuni was compared in enrichment broths of Doyle and Roman (Appl. Environ. Microbiol. 43:1343-1353, 1982) and Park et al. (C. E. Park, Z. K. Stankiewicz, J. Lovett, and J. Hunt, Can. J. Microbiol. 27:841-842, 1981), as modified by Lovett et al. (J. Lovett, D. W. Francis, and J. M. Hunt, Appl. Environ. Microbiol. 46:459-462, 1983). Inoculated foods used were cream-pudding types, which may be cross-contaminated by improper handling, improper storage of meats prepared simultaneously, or the use of raw milk as an ingredient. Both broths adequately supported growth.