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Food and Nutrition

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Isolation of Thermophilic Campylobacter from Food

Table 1. Key characteristics of catalase-positive Campylobacter
	Oxidase	Ferment Sugars	NO₃ Reduction	NO₂ Reduction	H₂S (SIM)^a	H₂S (strip) _b	Hippurate Hydrolysis	1% Glycine	3.5% NaCl	25°C	37°C	42°C	Aerobic (plate)	5% O₂ (plate)	Nalidixic Acid(30 µg)	Cephalothin (30 µg)	TMAO^f
C. jejuni	+	-	+	-	-	+	+	+	-	-	+	+	-	+	S^d	R^e	-
C. coli	+	-	+	-	-	+	-	+	-	-	+	+	-	+	S	R	-
C. lari	+	-	+	-	-	+	-	+	-	-	+	+	-	+	R	R	+
C. fetus ss. fetus	+	-	+	-	-	+	-	+	-	+	+	-	-	+	R	S	-
C. fetusss.venerialis	+	-	+	-	-	V^c	-	-	-	+	+	-	-	+	R	S	-

SIM medium for strong H2S producers.
Base medium (Brucella semisolid medium) with cysteine for detecting weak H2S producers.
Lead acetate impregnated strips of filter paper hung over the top of the culture tube.
V = results are variable
S = sensitive, please Note some C. jejuni strains are resistant
R = resistant
TMAO = trimethylamine-N-oxide