Development of a Sampling and Real-time PCR Method for the Quantitative Detection of Campylobacter spp. in Retail Chicken Meat Without DNA Extraction.

Campylobacter food poisoning is caused by consumption of the contaminated foods, especially poultry meat. Continuous quantitative measurement of Campylobacter spp. in contaminated foods is crucial to develop preventive measures.

Distribution of Antimicrobial Resistance in Campylobacter Strains Isolated from Poultry at a Slaughterhouse and Supermarkets in Japan.

Fifty strains of Campylobacter jejuni/coli were detected in 108 specimens of chicken meat and organs sampled at six supermarkets and one poultry slaughterhouse (large scale) between April and October 2013 (isolation rates: 84.8% from the slaughterhouse, 29.3% from the supermarkets).

Ribotyping and a study of transmission of Staphylococcus aureus collected from food preparation facilities.

Food poisoning from Staphylococcus aureus is sometimes caused by improper handling of food items in food preparation facilities. Prevention of contamination by employees is particularly important in facilities where a significant amount of food preparation is performed by hand. Some experiments have been performed to describe bacterial cross-contamination in the food preparation process, but there have been few studies of cross-contamination in actual food preparation facilities.