Campylobacter are Gram-negative, spirally shaped microaerophilic organisms which may be present in raw milk, untreated water, improperly handled food and undercooked meats, poultry and shellfish. Human consumption of these organisms can result in a range of clinical illnesses from transient asymptomatic colonisation to severe dysentery. The symptoms of Campylobacter enteritis include diarrhoea, stomach pain, nausea, fever, headache and muscle pain. 

Use Campylobacter Blood-Free Selective Agar Base for isolation of Campylobacter species.

• Selective: due to the presence of the selective agents like cefoperazone and amphotericin B the medium is selective for Campylobacter
• Suitable for isolation of Campylobacter spp from non-clinical samples following enrichment in Exeter broth³.
• Recommended by the U.K. Ministry of Agriculture, Fisheries and Food (MAFF) as a validated method for isolation of Campylobacter from foods.⁴

The colonial morphology of campylobacters can be used as a guideline for identification to species level. Campylobacter jejuni strains produce grey, moist flat spreading colonies. Some strains may have a green hue or a dry appearance, with or without a metallic sheen. Campylobacter coli strains tend to be creamy-grey in colour, moist, slightly raised and often produce discrete colonies.

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