Review article

Arcobacter spp.

Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb
Nevijo Zdolec ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb
Andrea Benussi Skukan ; Centar za konrolu namirnica Prehrambeno biotehnološkog fakulteta, Jagićeva 31, Zagreb

Abstract

Arcobacter species belong to the family Campylobacteriaceae; ability to grow at 15 °C and aerobically distinguishes them from Campylobacter species. Arcobacter spp. have been isolated from many sources (ill animals, humans, carcasses after slaughter, raw meat and water). Farm animals, especially poultry are signifi cant reservoir of Arcobacter spp. Different culture-based methods have been develop for isolation, but standard protocol has not been established. DNA-based assays have been established for rapid and specifi c identifi cation of Arcobacter spp. Although virulence factors and patogenicity need further studies, it is necessary to develop measures for eradication of Arcobacter spp. from the food chain

Keywords

Hrčak ID:

21683

URI

https://hrcak.srce.hr/21683

Publication date:

15.10.2007.

Article data in other languages: croatian

Visits: 2.214 *