RAPID METHODS OF THE DETECTION OF BACTERIA OF THE GENUS CAMPYLOBACTER IN FOOD PRODUCTS
Introduction. Campylobacteriosis is an acute intestinal disease caused by Campylobacter spp., which manifests with symptoms of enterocolitis and gastroenteritis. The causative agents of campylobacteriosis are C. jejuni, C. coli, C. lari, C. upsaliensis, and C. helveticus. The incidence of campylobacteriosis is recorded worldwide as sporadic cases and foodborne or waterborne outbreaks. The industrialization of poultry production has led both to the acceleration of the evolution of commensal pathogens from the genus of Campylobacter, increased contamination of raw products and importance Campylobacter as foodborne pathogens. Material and methods. The main objects were raw poultry products and swabs from the environment of poultry processing enterprises. Cultural, biochemical, immunological methods, methods for the detection of the sensitivity of microorganisms to antibiotics, PCR analysis were used. Results and discussion. The methods of rapid detection of thermophilic campylobacters using combined schemes of bacteriological and molecular genetic analysis are developed. Because C. jejuni makes 85-90% of food isolates of campylobacters, for the purposes of production control the detection of thermophilic Сampylobacter with a minimum set of cultural and biochemical tests of identification is allowed. This will reduce the duration of analyses up to 3-4 days and decrease their labor-cost. The control critical points of production of poultry products in which it is necessary to control the presence of thermophilic campylobacters are indicated. These are the stages of slaughter, scalding, washing, and processing on the conveyor of carcasses, contact cooling baths, the areas of semi-finished products manufacturing and the packaging. Conclusion. The obtained results were used to develop Guidelines “Methods of rapid determination of bacteria of the genus Campylobacter in food products and evaluation of their antibiotic resistance”.