Arcobacter butzleriとA. cryaerophilusの分離・同定法
の検討ならびに鶏肉の汚染状況

（2000年3月21日受付・2000年7月28日受理）

要　　　　　約 　Arcobacter butzleriとA. cryaerophilusの至適選択培地，増菌培地の培養条件を検討した．Arcobacter属菌の増菌培養条件はArcobacter Selective Broth を用いて25℃，2〜3日間，好気培養が最適であった．分離培養条件は変法CIN培地ならびにスキロー血液寒天培地あるいはプレストン血液寒天培地を用い，25℃，2〜3日間，好気培養することが適当と思われた．さらに，カタラーゼ試験，硝酸塩還元試験，0.04％TTC抵抗性試験，ナリジクス酸感受性試験ならびにPCR法によりA. butzleri，A. cryaerophilusならびに高温Campylobacterが区別できた．さらに，市販鶏肉80検体とレバー20検体のArcobacter属菌汚染状況を調べたところ，20検体（20％）からArcobacter属菌が分離された．そのうち，11検体からA. butzleriが，6検体からA. cryaerophilus が，3検体からA. butzleriとA. cryaerophilusが分離された．―キーワード：Arcobacter butzleri，Arcobacter cryaerophilus，鶏肉，同定法，分離法． --------------------日獣会誌　54，35〜40（2001） Evaluation of Isolation and Identification Methods for Arcobacter butzleri and Arcobacter cryaerophilus and the Prevalence of These Species in Chicken Meat Soichi MARUYAMA†, Minori HOSHI, Yukio MORITA, Hidenori KABEYA and Yasuji KATSUBE aboratory of Veterinary Public Health, Department of Veterinary Medicine, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 252-8510，Japan SUMMARY  Optimum enrichment broth, selective isolation media, and their culture conditions were examined for the purposes of isolating Arcobacter butzleri and Arcobacter cryaerophilus. Optimum enrichment-culture conditions for the Arcobacter species were obtained by using Arcobacter Selective Broth at 25℃ for 2 to 3 days under aerobic conditions. An aerobic culture using modified CIN agar and either Skirrow blood agar or Preston blood agar at 25℃ for 2 to 3 days was suitable for isolating both Arcobacter species. Results of tests for catalase, nitrate reduction, 0.04% TTC resistance, and nalidixic-acid resistance and polymerase chain reactions differentiated A. butzleri, A. cryaerophilus, and thermophilic Campylobacters. In addition, the prevalence of Arcobacter species was investigated in 80 samples of retail chicken meat and 20 chicken livers. Twenty percent of the 180 samples were contaminated with Arcobacter species. A. butzleri was isolated from 11 samples, A. cryaerophilus from 6 samples, and both A. butzleri and A. cryaerophilus from 3 samples. ―Key words : Arcobacter butzreli, Arcobacter cryaerophilus, chicken meat, identification, isolation. †Correspondence to : Soichi MARUYAMA (Laboratory of Veterinary Public Health, Department of Veterinary Medicine, College of Bioresource Sciences, Nihon University) 1866 Kameino, Fujisawa 252h8510, Japan　　TEL & FAX 0466-84-3636 --------------------J. Jpn. Vet. Med. Assoc.、53、835〜838 (2000)