ISO 10272-1 (2017) method: Campylobacter

Process control Food chain

Horizontal method for detection and enumeration of Campylobacter spp. - Part 1: Detection method

  • Qualitative process control with RM-CJ

  • Greyish, flat and moist colonies, sometimes with metallic sheen. The characteristic reaction of  on mCCDA
    Characteristic reaction: Greyish, flat and moist colonies, sometimes with metallic sheen.

    Best Practice

    Singl strain te be used for the detection and enumeration of Campylobacter spp.

    Process control detection method

    1. Use a quantitative reference material (RM-CJ) with a known number of Campylobacter jejuni.
    2. Defrost the material at room temperature for 30 minutes.
    3. Mix well before use.
    4. In the case of qualitative operations the contamination level of the reference material (RM-CJ) must be representative of the limit of detection.
    5. At an average contamination level of 5 cfu per control sample, the probability of using a coincidentally uninfected (negative) sample according to the Poisson spread is less than 1%.
    6. Incubate at (41,5 ± 1) °C for (44 ± 4) h.
    7. Determine the absence or presence of the microorganism and register your finding in a qualitative control chart.
    8. The characteristic reaction is: Greyish, flat and moist colonies, sometimes with metallic sheen.

    Kind of reference material Biosisto product for this control method Control Strain WDCM number NCCB number
    Single-strain reference material Campylobacter jejuni 00005 100333
    The Biosisto reference material in this table is used in the best practice for Qualitative process control according ISO 17025.