Rapid detection of Campylobacter spp. in poultry meat and raw milk by a redox-potential measurement based method combined with real-time PCR

Abstract

During the last decades there was a huge rise in consumption of meat and milk, especially due to the sinking prices induced by the excess production. Based on the risk of campylobacteriosis and its consequences for human health, food safety shall ensure consumption of harmless food and therefore detection of pathogenic bacteria in foodstuffs is an important tool. Due to improper handling of contaminated poultry meat in the kitchen and consumption of non-homogenized and non-pasteurized milk repeatedly infections with the food pathogen Campylobacter occur. The study “Rapid detection of Campylobacter spp. in poultry and raw milk by redox potential measurement based method combined with real-time PCR” exhibits the benefits of using modern rapid microbiological methods compared to lengthy conventional methods for Campylobacter detection.