Page 51 - Тахианаас хүнсний хордлого үүсгэгч CAMPYLOBACTER SPP.-ийг илрүүлсэн судалгааны дүн

[ШИНЖЛЭХ УХААНЫ МАГИСТРЫН ЗЭРЭГ ГОРИЛСОН БҮТЭЭЛ] Хураангуй
Дүгнэлт

INTRODUCTION
Background
Food-borne infection of Campylobacter is a serious concern in many countries because of
a high impact on the health outcomes evaluated by the cost-of-illness. Campylobacter causes
acute gastro-intestinal disease such as abdominal pain, diarrhea, and fever. In addition,
Campylobacter infection is well-known to be a risk factor for Guillain-Barré syndrome (GBS)，

an autoimmune disease with peripheral nerve degeneration. GBS is a debilitating and potentially
fatal neurological disease that produces paralysis. Campylobacter species are gram negative,
motile curved or spiral rods that require highly specialized growth conditions. Typical cultivation
entails pre-enrichment and enrichment steps in broth, followed by isolation on a selective solid
medium. Of particular importance in the cultivation of Campylobacter is the requirement for a
microaerobic atmosphere.
Campylobacter exists in the intestine of livestock such as chicken and cattle; however, no report
on Campylobacter spp. in Mongolia is available so far. Thus, in this study, we isolated and
characterized Campylobacter spp. from chicken in Mongolia.
The purpose of Isolation and identification of Campylobacter spp.
 Bacterial isolation from animals and meat
 Biochemical characterization
 Antibiotics resistance test
 Genetic analysis

MATERIALS AND METHODS

We collected 96 cloaca swabs of chickens from 9 farms including 8 layer farms and 1 broiler
farm in Ulaanbaatar city.

Culture using selective agar

The selective agar used in our study was a commercially available preparation, charcoal
cefoperazone desoxycholate agar (CCDA; Oxoid, Basingstoke, UK) containing 32 mg/litre of
cefoperazone. Plates were incubated microaerobically at 37°C for two days. Suspect colonies
(moist, translucent colonies, sometimes with a silver sheen) were identified to the genus level
by a positive oxidase reaction and a typical Gram stain appearance (slender, curved, “seagull
wing shaped”, Gram negative rods)

Bacterial strains, growth conditions and antibiotic resistance testing

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