Comparison of three culture media for recovering Campylobacter jejuni and Campylobacter coli from poultry skin, liver and meat

Poultry back and pericloacal skins, livers and meats, taken directly from local slaughterhouses, were analysed to recover campylobacter strains. Various media and enrichment broth techniques were used and compared. Campylobacter concentration varied from a minimum of less than 20 to a maximum of 10(7) campylobacter g(-1) product, according to the type of samples examined. Pericloacal skins were the most heavily contaminated samples. Campylobacter blood free broth and campylobacter blood free agar seemed to be more productive than Blaser Wang broth and Campylosel Agar (Bio-Merieux) and Blaser & Wang agar respectively. Isolated strains were identified as C.jejuni (70%) and C.coli (30%).