The methods used for the identification and differentiation of Campylobacter spp. in food products

• Autorzy: Mikolajczuk-Szczyrba A. , Misiewicz A. , Kieliszek M. , Cendrowski A.

Warianty tytułu

PL

Wykorzystanie metod identyfikacji i różnicowania bakterii Campylobacter w produktach żywnościowych

• Języki publikacji: PL

Abstrakty

PL

Bakterie z rodzaju Campylobacter pozostają od 2005 roku najczęściej zgłaszanymi bakteryjnymi patogenami przewodu pokarmowego u ludzi w krajach UE. Głównym źródłem ludzkich zakażeń Campylobacter spp. jest spożycie nieodpowiednio przygotowanych, zainfekowanych produktów spożywczych – przede wszystkim mięsa drobiowego, mleka i jego przetworów oraz zakażonej wody. Znaczna liczba zachorowań na kampylobakteriozę pozwala domniemywać, że w najbliższym czasie zostaną wprowadzone stosowne zmiany w rozporządzeniu dotyczącym kryteriów mikrobiologicznych środków spożywczych, uwzględniając obecność Campylobacter spp. Niniejsza praca zawiera przegląd literatury dotyczącej metod identyfikacji i różnicowania bakterii z rodzaju Campylobacter w produktach spożywczych. Przedstawiono klasyczne metody wykrywania Campylobacter spp. oparte na cechach biochemicznych i fizjologicznych oraz metody molekularne – PCR, multiplex PCR, PCR-RFLC, qPCR, dot blotting, FISH, identyfikujące charakterystyczne rodzajowo i gatunkowo sekwencje DNA.

EN

Bacteria of Campylobacter genus remain most commonly reported gastrointestinal bacterial pathogen in humans in the EU since 2005. The main source of human infections caused by Campylobacter bacteria is the consumption of inadequately prepared, infected food products especially poultry meat, milk and dairy products, and contaminated water. High number of campylobacteriosis may us presume that in near future there will be implemented adequate changes in legislation regarding the microbiological criteria for food products, including the detection of Campylobacter spp. This paper contains literature review concerning identification and differentiation methods of Campylobacter genus in food. There are presented classical methods for Campylobacter spp. detection, based on biochemical and physiological properties and as well as molecular methods – PCR, multiplex PCR, PCR-RFLP, qPCR, dot blotting, FISH, which identifies characteristic DNA sequences.

Słowa kluczowe

EN

identification method; differentiation; bacteria; Campylobacter; Campylobacter jejuni; gastrointestinal microflora; pathogen; human infection; food product

• Wydawca: -
• Czasopismo: Zeszyty Problemowe Postępów Nauk Rolniczych
• Rocznik: 2016
• Tom: 585
• Opis fizyczny: p.109-120,ref.

Twórcy

autor

Mikolajczuk-Szczyrba A.

• Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland

autor

Misiewicz A.

• Prof.Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland

autor

Kieliszek M.

• Warsaw University of Life Sciences - SGGW, Warsaw, Poland

autor

Cendrowski A.

• Warsaw University of Life Sciences - SGGW, Warsaw, Poland

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