Detection and Isolation of Campylobacter spp. from Raw Meat Yiping He 1, Joseph Capobianco 1, Cheryl M. Armstrong 1, Chin-Yi Chen 1, Katrina Counihan 1, Joe Lee 1, Sue Reed 1, Shannon Tilman 1
1Characterization and Interventions for Foodborne Pathogens Research Unit, Eastern Regional Research Center, Agricultural Research Service (ARS), United States Department of Agriculture (USDA)
Campylobacter is the leading cause of bacterial foodborne gastroenteritis worldwide. Despite establishments enacting measures to reduce the prevalence throughout their facilities, contaminated products consistently reach consumers. The technique developed over the past twelve years addresses limitations of existing methods for isolating and detecting Campylobacter spp. from raw meat.
