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Frontiers of Agriculture in China

ISSN 1673-7334

ISSN 1673-744X(Online)

CN 11-5729/S

Front Agric Chin    2010, Vol. 4 Issue (4) : 501-506     DOI: 10.1007/s11703-010-1042-6
MPN-PCR enumeration of Campylobacter spp. in raw chicken meats and by-products
John Yew Huat TANG1, Farinazleen Mohamad GHAZALI2, Abdul Aziz SALEHA,3, Yoshitsugu NAKAGUCHI4, Mitsuaki NISHIBUCHI4, Son RADU2()
1. Faculty of Food Technology, Universiti Sultan Zainal Abidin, 20400 Kuala Terengganu, Terengganu, Malaysia; 2. Centre of Excellence for Food Safety Research, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; 3. Department of Pathology-Microbiology, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; 4. Center for Southeast Asian Studies, Kyoto University, Yoshida, Sakyo-ku, Kyoto, Japan
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The goal of this study is to enumerate Campylobacter in chicken meats and by-products. In the current investigation, results showed that raw chicken meats and chicken by-products were contaminated with Campylobacter ranging from<3 to 4600 MPN·g-1. Campylobacter jejuni showed a higher number compared to Campylobacter coli in the chicken samples. The current study showed that the percentage of chicken livers and gizzards harbored a higher number of Campylobacter (103–104 MPN·g-1) than other chicken parts at 33.3% and 9.2%, respectively. The different concentrations of Campylobacter between chicken meats and chicken by-products reflect the differences in the contamination level. The data on Campylobacter concentration in chicken meats and by-products will be useful in risk analysis.

Keywords MPN-PCR (most-probable-number PCR)      Campylobacter      chicken meats      chicken by-products     
Corresponding Authors: RADU Son,   
Issue Date: 05 December 2010
URL:     OR
targeting speciesPCR bufferdNTPs/(mmol·L-1)primers/(μmol·L-1)MgCl2/(mmol·L-1)Taq/UDNA/μL
Campylobacter spp.
C. jejuni0.
C. coli0.
Tab.1  Final concentration of optimised PCR assay components in 25 μL reaction mixture
Fig.1  Representative PCR assay from MPN tubes using 16S rRNA, gene and gene for identification of spp., and , respectively
Note: Lanes 1 to 4, PCR products specific for spp. at 816 bp; lanes 6 to 9, PCR products specific for at 735 bp; lanes 11 to 14, PCR products specific for at 894 bp; lane M, 100-bp DNA ladder; lanes 1 and 6, PCR amplification from reference strain DNA (ATCC 33560); lane 11, PCR products amplified from reference strain DNA (ATCC 43478); lanes 2, 3, 4, 7, 8, 9, 12, 13, and 14, PCR products amplified from samples’ DNA.
chicken partsNo. of samples/nCampylobacter spp.C. jejuniC. coli
chicken meats
thigh and drumsticks1164.017.5&lt;364.013.5&lt;320.0&lt;3&lt;3
chicken by-products
Wet Market
chicken meats
thigh and drumsticks1135.016.0&lt;335.012.5&lt;328.0&lt;3&lt;3
chicken by-products
Tab.2  Maximum, median and minimum of spp., and concentration (MPN·g) determined for raw chicken meats and by-products using MPN-PCR technique
chicken partsnpercentage
&lt;102 MPN·g-1102-103 MPN·g-1103-104 MPN·g-1
chicken meats
thigh and drumsticks22100.00.00.0
chicken by-products
Tab.3  Percentage of spp. concentration (MPN·g) in raw chicken parts
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