| dc.description.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. | en_US |
