Comparison of hipO and ceuE Gene Based PCR Assays for the Detection of Campylobacter Jejuni

Campylobacter infections are one of the most prevalent zoonotic bacterial foodborne diseases of humans mostly caused by C. coli and C. jejuni. In the last decade, the prevalence of gastroenteritis caused by Campylobacter species were in an increasing trend [1]. In addition to enteritis, extraintestinal infections and sequelae may occur, including bacteremia, urinary tract infection, reactive arthritis and “Guillain–Barre´ syndrome” affecting the peripheral nervous system [2]. As C. jejuni has an ability to colonize and in some cases infect poultry intestine which makes poultry meat a significant reservoir and vehicle of foodborne campylobacteriosis [3]. In order to find out the prevalence of Campylobacter in poultry meat, routinely, conventional culturing technique is using in many food control laboratories [4]. Campylobacter species are known as fastidious microorganisms, so mostly it is hard to detect with conventional method and isolate by routine media [5]. In general, detection of Campylobacter species especially C. jejuni, is difficult and time consuming using conventional techniques. Therefore specific, sensitive and rapid methods are needed for the detection of Campylobacter spp. from food. To overcome these concerns many detection and molecular-based typing methods including PCR have been developed and used as an important and effective tool for the detection of Campylobacter spp. [6-10].