How is the workshop structured and what can I learn?

This workshop will provide hands-on experience on the most successful techniques for the isolation and identification of Campylobacter spp. from foods. Participants will also learn the basics of molecular techniques applied to the rapid identification of Campylobacter strains. At the end of the workshop, participants will understand the USDA performance standards, the requirements to isolate Campylobacter, the best practices for sample collection and analysis, and the application of control measures to reduce Campylobacter spp. in final products.

Class Instructor: Dr. Omar A. Oyarzabal

Campylobacteriosis is the most common foodborne disease in Canada and Europe, and is the third most common bacterial pathogen in the United States. Although Campylobacter spp. have been recognized for more than 30 years, relatively few food microbiology laboratories test for Campylobacter spp. on a routine basis.
Who will benefit from this workshop?

Microbiologists working in the food industry, universities or research institutions, departments of public health and government.

The workshop will cover:
  • Minimum requirements to isolate Campylobacter spp.
  • Sample collection and preparation
  • Current enrichments and agar plates for Campylobacter isolation
  • Best combinations for enrichment and agar plates
  • Use of filter membrane for the isolation of Campylobacter spp.
  • Identification of isolates using:
  • Phase contrast microscopy
  • Latex agglutination tests
  • DNA-based tests
  • Introduction to fingerprinting techniques (pulsed field gel electrophoresis and multilocus sequence typing) used in epidemiological studies
  • Review the new performance standard for Campylobacter spp. in poultry carcasses