Effect Of Commercial Probiotics On The Growth Of Campylobacter Isolated From Chicken Meat In Ho Chi Minh City Market

Abstract

This study explores the efficacy of commercial probiotics in inhibiting Campylobacter, a prominent foodborne pathogen, and their potential in enhancing food safety and treating Campylobacter infections. The research evaluates the suitability of five commercially available probiotic products (named as A, B, C, D, and E) by examining their impact on the growth of Campylobacter colonies. Campylobacter is cultured using modified coal deoxycholate cefoperazone agar, followed by isolation and characterization as per standard procedures. The bacteria are characterized using Gram staining, catalase testing, and oxidase reaction to confirm their Gram-negative nature, positive catalase activity, and positive oxidase activity, respectively. The antimicrobial effectiveness of probiotics against Campylobacter is assessed using the agar well diffusion assay, measuring the diameter of growth inhibition zones on Muller Hinton agar plates after incubation with probiotic solutions. Co-culturing of Campylobacter and probiotic powders is conducted in Muller Hinton liquid medium, and the quantification of Campylobacter colony-forming units is performed on mCCD agar medium after a 24-hour incubation period. The study reveals consistent results between the well diffusion and co-culture inhibitory methods, indicating no variation in Campylobacter species among meat samples but significant variations among probiotic products. The outcomes of this research provide valuable insights into the antimicrobial potential of probiotics against Campylobacter, informing recommendations for food hygiene practices and underscoring the role of probiotics in combating Campylobacter infections.