Agricultural Research Service (ARS), United States Department of Agriculture (USDA) 1 article published in JoVE Biology Detection and Isolation of Campylobacter spp. from Raw Meat Yiping He1, Joseph Capobianco1, Cheryl M. Armstrong1, Chin-Yi Chen1, Katrina Counihan1, Joe Lee1, Sue Reed1, Shannon Tilman1 1Characterization and Interventions for Foodborne Pathogens Research Unit, Eastern Regional Research Center, Agricultural Research Service (ARS), United States Department of Agriculture (USDA) Campylobacter is the leading cause of bacterial foodborne gastroenteritis worldwide. Despite establishments enacting measures to reduce the prevalence throughout their facilities, contaminated products consistently reach consumers. The technique developed over the past twelve years addresses limitations of existing methods for isolating and detecting Campylobacter spp. from raw meat.
