عنوان مقاله [English]
The genus Arcobacter, along with Campylobacter, belongs to the family Campylobacteriaceae. Arcobacteria are gram-negative, non-spore-forming, microaerophilic bacteria that can be distinguished from Campylobacter genus by growing in the presence of oxygen and at low temperatures.
These rod-shaped bacteria are S-shaped or spiral. Arcobacter butzleri is the most common species of this genus; it is known as an emerging zoonotic pathogen. The main aim of the present research was to evaluate the prevalence of Arcobacter butzleri in the poultry meat sold in the sales centers of Isfahan province.
More specifically, this study examined different types of poultry meat for their potential infection with Arcobacter species. Accordingly , the samples were collected in Isfahan province during four seasons; then they were transferred with ice to the Food Quality Control Laboratory of Islamic Azad University, Shahrekord branch.
For the isolation of Arcobacter species, 10 g of each homogenized sample of meat was transferred to Arcobacter selective broth (ASB), which included the selected CAT supplement , and incubated for 2-4 days at 42 ° C; then the blood agar was cultured linearly in specific Arcobacter media. The plates were incubated for 2-4 days at the temperature of 42 ° C under aerobic conditions.
Typical colonies were cultured in Brucella Agar medium under the same conditions; then the pure cultures were evaluated in terms of their phenotypic characteristics, catalase activity and nitrate reduction. To confirm the diagnosis and differentiation of Arcobacter species, DNA extraction was carried out by applying a DNA extraction kit