http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
development of an improved methodology for the detection of Arcobacter spp. in foods
aerobically at 30OC for up to 7z11rs. After initial
aim was to develop a selective enrichment broth,
along with 0.05% thioglycolic acid, 0.05% sodium
Arcobacter spp. This newly developed enrichment broth
Arcobacter strains in 42 out of 50 broiler chicken
around the colonies was also observed with this
attributes, were selected and tested in detail and
be the most effective in the growth of A. butzleri, A.
better methodology to isolate Arcobacter from foods, a
Campylobacter genus, have been shown to cause diarrhea
compared to Brucella agar for the growth of Arcobacter
compared with two existing methods for the isolation
comparing the efficacy of various selective agents and
cryaerophilus, and A. nitrohgilis. In addition to
detected the organism in only 24 and 15 samples,
develop a plating medials that would be selective for
effect of common components used in media intended for
evaluations, five formulas which showed beneficial
examined for their effect on growth of these
formulation. In the second phase of this study, the
growth promoting additives at isolating three
Helicobacter, and other gram negative rods were
in both humans and animals. In an effort to develop a
Members of Arcobacter, the newly reclassified icrographics.
of Arcobacter in poultry. The new method isolated
organisms. Components were evaluated for their ability
plating medium developed in the first phase of this
private, and 5% sheep's blood TH 6.910.2) was found to
samples, while the methods of Collins and deBoer
species. A medium containing a basal nutrient mix
study. The effectiveness of this new protocol was
superior growth characteristics, a deep red color
the three most commonly found Arcobacter species. The
to recover Arcobacter on a solid medium when incubated
two phase study was conducted. The first phase was to
was incorporated into an isolation protocol using the
"Major subject: Food Science and Technology".
Includes bibliographical references (leaves 68-71).