Campylobacter species are a leading cause of food-borne disease and C. jejuni highlight the most potential public health impact of Campylobacter contamination by pathogens originating from animals or animal products The total of 33meat samples comprising 8 from sheep (5) and goat (3) also 25 beef samples were screened by morphological, biochemical and molecular technique. | 2020 9 11 1884-1892 International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 11 2020 Journal homepage http Original Research Article https Isolation Identification and Molecular Detection of Zoonotic Campylobacter jejuni Isolated from Mutton and Beef Samples Sumedha Bobade K. Vijayarani K. G. Tirumurugaan A. Thangavelu and S. Vairamuthu Department of Animal Biotechnology Madras Veterinary College TANUVAS Chennai Tamil Nadu India Corresponding author ABSTRACT Campylobacter species are a leading cause of food-borne disease and C. jejuni highlight the most potential public health impact of Campylobacter contamination by pathogens originating from animals or animal products. The total of 33meat samples comprising 8 Keywords from sheep 5 and goat 3 also 25 beef samples were screened by morphological CCDA Hip O biochemical and molecular technique. The isolates were subjected to phenotypic MAP Hippurate characterization using biochemical test and genotypic characterization. The isolates from C. jejuni chevon 3 out of 3 and mutton 2 out of 5 were positive for morphological and biochemical examination. The 20 80 beef samples were found to be positive by Article Info morphological examination and 12 48 isolates showed biochemical reactions positive for . The isolates were subjected to PCR targeting hip O and MAP A genes. The Accepted 12 October 2020 result showed from chevon 20 mutton and 20 isolates from beef samples Available Online were found to be positive for . These findings suggest that PCR should be the 10 November 2020 preferred diagnostic method for detection of Campylobacter in livestock. The good hygienic and manufacturing practices must be followed in the entire food chain to prevent the contamination of food due to microbe which can cause Campylobacteriosis among the consumers. Introduction Campylobacter spp. would .
