Quantification of Campylobacter spp. in chicken carcass rinse by real-time PCR
Article first published online: 6 NOV 2008
© 2008 The Authors. Journal compilation © 2008 The Society for Applied Microbiology
Journal of Applied Microbiology
Volume 105, Issue 6, pages 1909–1918, December 2008
How to Cite
Botteldoorn, N., Van Coillie, E., Piessens, V., Rasschaert, G., Debruyne, L., Heyndrickx, M., Herman, L. and Messens, W. (2008), Quantification of Campylobacter spp. in chicken carcass rinse by real-time PCR. Journal of Applied Microbiology, 105: 1909–1918. doi: 10.1111/j.1365-2672.2008.03943.x
- Issue published online: 21 NOV 2008
- Article first published online: 6 NOV 2008
- 2007/2030: received 18 December 2007, revised 27 March 2008 and accepted 17 May 2008
- rapid techniques
Aims: In this study, a real-time quantitative polymerase chain reaction (PCR) method was examined for its ability to quantify Campylobacter spp. in chicken carcass rinses and compared with bacteriological culturing.
Methods and Results: The linearity of the real-time PCR quantification protocol was assessed on pure DNA. The amplification efficiency was 100% and the square regression coefficient (R2) was 0·998. Quantification was linear over at least 7 log units. Using a crude cell lysate gave the highest sensitivity and the detection limit of the method was 3·3 log CFU per carcass. The statistical correlation between the bacteriological enumeration and the real-time quantitative (Q)-PCR determined using chicken carcasses sampled at the end of the slaughter line was 0·733. The difference in detection levels was probably because of the detection of stressed, dead or viable but not culturable cells by Q-PCR.
Conclusion: The real-time Q-PCR method described in this study is a powerful tool for determining the number of Campylobacter cells on carcasses.
Significance and Impact of the Study: The real-time Q-PCR method is available to quantify the Campylobacter contamination at the slaughterhouse level and could be used to evaluate primary production.