Prevalence and survival of Campylobacter in Egyptian dairy products

Campylobacter is a leading foodborne pathogen that poses an interesting paradox of being frequently transmitted by foodstuffs, yet showing sensitivity to food preservation procedures. In the present study, 227 samples of milk and dairy products were randomly collected and examined for the presence of Campylobacter spp. Samples were collected from the Egyptian area Abou-Homos, where the pathogen had been previously shown to be a major causative agent of intestinal disease. Potential Campylobacter isolates were speciated using a multiplex PCR assay targeting the housekeeping gene lpxA. Only raw milk and fresh Domiati cheese samples were found to contain Campylobacter jejuni at low incidence rates. Using a selected C. jejuni isolate recovered in this study, it was shown that the pathogen maintained its viability in Domiati cheese more than in yoghurt, yet it survived in both products more than expected. This suggests that this foodborne strain of C. jejuni may develop adaptive strategies that aid survival under food preservation conditions, which contradicts with what is known about this pathogen as a stress-sensitive organism.