In food and feedstuffs, sample is added to selective enrichment broths which can be obtained as base powder [to which supplements may be added] or ready-to-use formats. These are incubated at 37°C for 4 hrs and then at 41.5°C for 44 hrs.

Selective agars [either in powder format or ready-to-use] are inoculated from this enrichment and incubated for a further 48 hrs.

Clinical samples are sub-cultured directly to selective agars.

Incubation atmosphere is critical for recovery of Campylobacters, microaerophilic conditions must be provided. Several proprietary atmosphere systems are available for this purpose. During the broth enrichment, a 10-15% aerobic headspace is sufficient.

As an alternative to growth on agar there are a variety of technologies which may provide rapid results e.g.: antibody/antigen interactions using immunoassay methods; molecular methods such as PCR/nucleic acid; techniques which reduce the time to result e.g. concentration using cell separation. Sometimes combinations of these techniques are used to further enhance the speed to result.

PCR can eliminate the need for identification in the event of a positive result and may also provide quantitative information.

Quality control organisms are available to ensure that method performance is within standard criteria.

Viable Non Culturable Campylobacters have been reported.

Following isolation on selective media, identification can be carried out using biochemical, immunological and molecular techniques.

Biochemical profiles can be obtained, however biochemical activity of Campylobacters has been reported to be low.

immunological techniques [antibody/antigen interactions] are widely used e.g. latex agglutination.

Molecular methods using PCR or nucleic acid techniques have been reported and are the subject of current research studies.

Clinical samples are usually referred to specialist laboratories for serotyping and antibiotic sensitivity testing.

Currently there are government-backed studies in Europe and the USA to develop strategies for the control of Campylobacter spp. in the human food chain. As the symptoms of disease caused by Campylobacter are generally self-limiting, it is the economic impact of the reported 1% annual infection rate within populations that attracts the attention of government funded research.

Worldwide, the economic loss due to campylobacter infections is likely to be well in excess of US $2 billion.