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Zahedan Journal of Research in Medical Sciences
The Official Journal of Zahedan University of Medical Sciences
e-ISSN 2383-2894
Outline
Prevalence of Campylobacter Jejuni and Coli in Sheep Carcasses by Using Cultural and PCR Methods
Authors
1Young Researchers Club, Shahr-e-Kord Branch, Islamic Azad University, Shahr-e-Kord, Iran
2Department of Food Hygiene, Faculty of Veterinary Medicine, Shahr-e-Kord Branch, Islamic Azad University, Shahr-e-Kord, Iran
3Department of Microbiology, Faculty of Veterinary Medicine, Shahr-e-Kord Branch, Islamic Azad University, Shahr-e-Kord, Iran
4Department of Food Hygiene, Faculty of Veterinary Medicine, Bahonar University, Kerman, Iran
*Corresponding Author: Corresponding author: Reza Shahrokhabadi, Young Researchers Club, Shahr-e-Kord Branch, Islamic Azad University, Shahr-e-Kord, Iran Email: [email protected]
Published online:Feb 25, 2013
Article type:Brief Report
Received:Nov 15, 2012
Accepted:Jan 30, 2013
How to Cite:Shahrokhabadi R, Rahimi E, Mommtaz H, Poursahebi R. Prevalence of Campylobacter Jejuni and Coli in Sheep Carcasses by Using Cultural and PCR Methods. Zahedan J Res Med Sci. 2013;15(12):e4331. doi:
Abstract
Background: Campylobacter species are common bacterial pathogens causing gastroenteritis in humans worldwide.
Materials and Methods: A total of 148 randomly sheep carcasses were sampled by surface section of neck meat taken immediately after slaughter analyzed using microbiological examinations.
Results: Campylobacter spp. was isolated from 10.13% meat cultures samples examined. Among these 80% sample were C. jejuni and 20% sample were C. coli. Using PCR assays, the number of positive campylobacters increased to 11.48%. Of these positive samples, 82.35% were C. jejuni and 17.65% were C. coli. Significantly higher prevalence rates of Campylobacter spp. (p<0.05) were found in the meat samples taken in summer (47.05%).
Conclusion: The PCR is a reliable and sensitive method which can be used as a diagnostic technique for the detection of campylobacter in lamb samples.
References
- 1.References are available in the PDF.
Copyright
© 2013, Author(s). This open-access article is available under the Creative Commons Attribution 4.0 (CC BY 4.0) International License (https://creativecommons.org/licenses/by/4.0/), which allows for unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited.
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