Abstract:
:Campylobacter infection is one of the most common bacterial enteric pathogens. Campylobacter jejuni and Campylobacter coli infections are mostly food- and waterborne and especially poultry is often assumed to be an important source. The heat-stable serotyping system (the 'Penner' scheme) was used to study the serotype distribution of C. jejuni and C. coli isolated from different food products of poultry origin sampled from retail outlets in Denmark. A total of 156 isolates were serotyped, 85% of these were C. jejuni and 15% were C. coli. The most common C. jejuni serotypes were O:2 (30%), O:1,44 (12%) and the O:4-complex (8%). O:46 was the most frequent serotype among C. coli isolates. These serotypes are also common among Danish clinical isolates and isolates from broiler chickens and cattle. Differences in serotype distribution were seen for different kinds of poultry products. Isolates from chicken products covered a large selection of serotypes. In contrast, the majority of the isolates from other product groups (turkey, poussin, wild birds) were concentrated on 1-3 serotypes. Using the standard procedure for antigen preparation and serotyping, 25 of the 156 strains (16%) were nontypable. This rate of nontypable isolates is significantly higher than experienced for isolates from other sources than food products, i.e faecal samples from animals and humans. Subculturing and re-typing of the nontypable isolates improved the typability. After two, five and 10 subcultures 16, six and one isolate became typable, respectively. Only three isolates (2%) remained nontypable after 10 subcultures.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Nielsen EM,Nielsen NLdoi
10.1016/s0168-1605(98)00194-9subject
Has Abstractpub_date
1999-02-18 00:00:00pages
199-205issue
3eissn
0168-1605issn
1879-3460pii
S0168160598001949journal_volume
46pub_type
杂志文章abstract::The extent of contamination of an emulsion type of sausage with lactic acid bacteria was determined along the processing line. This was done by aseptically removing sausages after five different processing stages (heat processing, chilling, cold storage, cutting down and packing). Removed sausages were vacuum-packed a...
journal_title:International journal of food microbiology
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abstract::Sourdoughs are produced both in artisanal and industrial size. Sourdough manufacturers deliver the baking branch either with starters for production of in-house sourdoughs or with fully fermented sourdough products. In the latter case sourdough production is separated in time and space from the bread production. A big...
journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.05.006
更新日期:2015-09-02 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(98)00181-0
更新日期:1999-01-12 00:00:00
abstract::Serotyping was carried out on 80 coded strains, distribute to all laboratories taking part in the WHO L. monocytogenes multicenter subtyping study. All six laboratories used the method recommended by their coordinator. All 80 strains were typeable. There was complete agreement between the six laboratories on 49 (61.3%...
journal_title:International journal of food microbiology
pub_type: 杂志文章,多中心研究
doi:10.1016/s0168-1605(96)01142-7
更新日期:1996-10-01 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2012-10-01 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.07.021
更新日期:2010-09-01 00:00:00
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journal_title:International journal of food microbiology
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更新日期:1993-10-01 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2017-04-04 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.11.005
更新日期:2013-01-01 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(93)90106-q
更新日期:1993-11-26 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.10.023
更新日期:2012-02-01 00:00:00
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journal_title:International journal of food microbiology
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doi:10.1016/j.ijfoodmicro.2010.09.011
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.11.028
更新日期:2014-03-03 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(99)00022-7
更新日期:1999-04-01 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.04.007
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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更新日期:2011-11-15 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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更新日期:2016-08-16 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.05.010
更新日期:2016-09-02 00:00:00
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journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(96)00952-x
更新日期:1996-07-01 00:00:00