Selective Detection of Campylobacter sp. and Campylobacter jejuni in Meat Food by Polymerase Chain Reaction

PCR을 이용한 육류 내 Campylobacter sp. 및 Campylobacter jejuni의 분리 검출

  • Joo, Jong-Won (Dept. of Companion Animal and Animal Resources Science, Joongbu University) ;
  • Hong, Kyung-Pyo (Dept. of Hotel and Foodservice Industry, Joongbu University) ;
  • Kim, Yong-Hui (Dept. of Hotel and Foodservice Industry, Joongbu University) ;
  • Cho, Sang-Buem (Animal Resources Research Center, Konkuk University)
  • 주종원 (중부대학교 애완동물자원학과) ;
  • 홍경포 (중부대학교 호텔외식산업학과) ;
  • 김용휘 (중부대학교 호텔외식산업학과) ;
  • 조상범 (건국대학교 동물자원연구센터)
  • Published : 2008.10.31


The principal objective of this study was to develop the optimum oligonucleotide primers for the simple detection of Campylobacter in food samples. In order to achieve this goal, a variety of oligonucleotide primers were designed via the modification of 16S rDNA, ceuE and mapA sequences of Campylobacter. Through the subsequent analysis of the specificity and sensitivity of primers, two types of oligonucleotide primers, CB4 and CJ1, were selected for Campylobacter genus-specific and C. jejuni species-specific primers, respectively. The detection limit was found to be $10^0{\sim}10^1$ cells per reaction with the prepared cell suspension, however, the sensitivity in the meat samples was less, at $10^1{\sim}10^2$. We suggested that PCR inhibitors such as hemoglobin or immunoglobulin in pork or beef influenced.