Search results for "Campylobacter"
showing 10 items of 29 documents
Real-time quantitative PCR of Staphylococcus aureus and application in restaurant meals.
2006
Staphylococcus aureus is considered the second most common pathogen to cause outbreaks of food poisoning, exceeded only by Campylobacter. Consumption of foods containing this microorganism is often identified as the cause of illness. In this study, a rapid, reliable, and sensitive real-time quantitative PCR was developed and compared with conventional culture methods. Real-time quantitative PCR was carried out by purifying DNA extracts of S. aureus with a Staphylococcus sample preparation kit and quantifying it in the LightCycler system with hybridization probes. The assay was linear from a range of 10 to 10(6) S. aureus cells (r2 > 0.997). The PCR reaction presented an efficiency of >85%. …
Toxin production by Campylobacter spp
1997
Of all the virulence factors that were proposed for Campylobacter jejuni and related species to cause disease in humans, the discovery of toxin production was the most promising but led to a rather confusing and even disappointing stream of data. The discussion of whether proteinaceous exotoxins are relevant in disease remains open. One important reason for this lack of consensus is the anecdotal nature of the literature reports. To provide a basis for an unbiased opinion, this review compiles all described exotoxins, compares their reported properties, and provides a summary of animal model studies and clinical data. The toxins are divided into enterotoxins and cytotoxins and are sorted ac…
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
2017
International audience; Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter are the major bacterial pathogens associated with foodborne diseases and their inactivation is fundamental to ensure microbiologically safe products. Although efficient in generating safe foods with proper shelf-lives, pasteurization and commercial sterilization may result in numerous nutritional and sensory changes in foods. To address these disadvantages, mild processing methods (i.e., processing technologies for food preservation that apply mild temperature; <40 °C) aiming to destroy microbial food contaminants have been developed.Scope and approachThis review emphasizes the main applic…
Genotyping of Campylobacter spp.
2000
method. The major disadvantages of both of these techniques are the high number of untypeable strains and the time-consuming and technically demanding requirements of the techniques. Production and quality control of antiserum reagents for serotyping schemes are costly; consequently, these reagents are not widely available. A recently developed scheme (23) based on HS antigens in which modified antibody production and antigen detection techniques are used may be an improvement for routine use, but this scheme does not solve the problem of restricted reagent availability or the problem of the high level of nontypeability. Because of such problems, the value of serotyping techniques for natio…
High-resolution genotyping of Campylobacter strains isolated from poultry and humans with amplified fragment length polymorphism fingerprinting.
1999
ABSTRACT For epidemiological studies of Campylobacter infections, molecular typing methods that can differentiate campylobacters at the strain level are needed. In this study we used a recently developed genotyping method, amplified fragment length polymorphism (AFLP), which is based on selective amplification of restriction fragments of chromosomal DNA, for genetic typing of Campylobacter jejuni and Campylobacter coli strains derived from humans and poultry. We developed an automated AFLP fingerprinting method in which restriction endonucleases Hin dIII and Hha I were used in combination with one set of selective PCR primers. This method resulted in evenly distributed band patterns for amp…
Food Processing and Foodborne Illness
2015
Food processing means manipulation of raw materials from plants or animals into food. Since agriculture and animal husbandry were established postharvest procedures were necessary to preserve for a longer time the increasing food supplies coming from the fields and domesticated animals. Food is one of the best culture medium for a lot of microorganisms and preventing food spoilage caused by enzymes and microorganisms is crucial. Deterioration of food is caused mainly by three natural processes: 1. Oxidation – vegetables after harvesting or meat after animal slaughtering get in contact with the oxygen in the air that makes them rancid and unpleasant. 2. Enzyme action – all food contains natu…
Differential uptake and killing potential of Campylobacter jejuni by human peripheral monocytes/macrophages
1997
The ability of Campylobacter jejuni to survive in monocytes after phagocytic uptake was tested in a new in vitro model using adherent macrophages derived from human peripheral monocytes. The cells were stimulated with cytokines before use to ensure full phagocytic and killing activity. The kinetics of uptake and killing of bacteria was followed for 72 h with 16 strains, including stool and blood isolates and laboratory adapted strains. Significant bacterial strain differences were not observed, but the viability of phagocytosed bacteria was dependent on the individual donating the macrophages. The majority of blood donors carried macrophages that killed phagocytosed Campylobacter within 24 …
Acute Gastroenteritis and Campylobacteriosis in Swiss primary care: the viewpoint of general practitioners
2016
Acute gastroenteritis (AG) is frequently caused by infectious intestinal diseases (IID) including food- and waterborne pathogens of public health importance. Among these pathogens, Campylobacter spp. plays a major role. Many European countries monitor selected IIDs within disease surveillance systems. In Switzerland, the information on IIDs is restricted to limited surveillance data, while no data is available for AG. We conducted a qualitative study among Swiss general practitioners (GPs) to investigate the case management of AG and campylobacteriosis patients, the associated disease burden and the determinants leading to registration in the National Notification System for Infectious Dise…
Microbiological assessment of the implant-abutment interface in different connections: cross-sectional study after 5 years of functional loading.
2014
Objective To evaluate the bacterial microflora present inside the implant connection and in the peri-implant sulcus fluid of healthy implants, and to analyze the relationships between these harboring sites for four different implant systems after at least 5 years of functional loading. Materials and methods A cross-sectional study was performed involving 40 patients treated with metal-ceramic cemented bridges supported by at least two healthy implants functionally loaded for 5 years. Four different implant-abutment connections were studied: external hexagon (control group), double internal hexagon (test group 1), internal hexagon with external collar (test group 2), and conical connection (…
Are pathogenic intestinal bacteria present in stool specimens from patients with chronic heart failure?
2018
It has been reported that patients with chronic heart failure exhibit an intestinal overgrowth of primary gut bacterial pathogens, such as Shigella spp., Salmonella spp., Campylobacter spp., and Yersinia enterocolitica. We failed to reproduce these findings in a cohort of 39 patients admitted to the hospital with decompensated heart failure by means of conventional stool bacterial cultures and a multiplexed polymerase chain reaction assay.