STAVIA PI

CAMPYLOBACTER
Fast, Convenient, Reliable
Campylobacter Detection
with TECRA’s patented UNIQUE™ technology and novel aerobic enrichment method
Fast
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One of the fastest tests available for Campylobacter. From sample
to result in just over 42 hours compared to 4 days for conventional
methods!
Using the UNIQUE PLUS™, only minimal labour time is required.
Simply add enrichment sample to the module, place into the
UNIQUE PLUS and wait for the results!
Cost Effective
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Rapid results ensure product can be released sooner, reducing
holding costs
Reliable
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Extensively tested for a wide range of food and environmental
samples
High sensitivity: 1-5cfu/25g sample
Highly purified antibodies enable the user to detect the presence of
all Campylobacter species
Safe
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Safer than some standard enrichment methods which require
bubbling gas through media to create a low oxygen environment.
This has the potential to create harmful aerosols
Uses a heat-killed enrichment sample, thereby reducing the risk of
infection
Blood-free enrichment medium
Easy
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Proprietary Enrichment medium permits aerobic incubation. Thus,
no micro-aerophilic incubation system required
A Single Enrichment Step required for most foods
Convenient
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All reagents provided in ready-to-use, self-contained modules
Each module can be used manually for a single test, or automated
using the UNIQUE PLUS instrument for up to 30 tests per run
Reduced labour time
Compact module for easy storage
Support tray for handling and storing modules
Customer Support
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You can rely on the extensive training, technical and sales
support from the Biotrace group and TECRA distributors
worldwide
PAT H O G E N S
Why test for Campylobacter?
Campylobacter is recognized by food safety regulators
as one of the most important contaminants of food
and is the leading bacterial cause of human
gastroenteritis.1
Poultry and raw milk are the main source of
Campylobacter. Thus, dairy products, poultry and
ready-to-eat meals have been the main causes of
outbreaks in recent times. Water contaminated with
Campylobacter has also led to Campylobacteriosis.
Processed poultry products can also be prone to
post-processing contamination.
Campylobacter will not grow below 30ºC.2 However,
they will survive better under chilled conditions than
at ambient temperatures, and can multiply once the
food is removed from refrigeration. Accordingly, it is
very important to ensure that chilled foods are free of
Campylobacter.3
Built-in positive and
negative controls
Easy-to-read results
-ve +ve
Product Information
TECRA Product
UNIQUE Campylobacter
TECRA Product Code
Pack Size
CAMUNQ20
20 tests
TECRA Products Recommended for Use with UNIQUE™ Campylobacter
TECRA Product
TECRA Campylobacter Enrichment Media
TECRA Campylobacter Selective Supplement
TECRA ENVIROSWAB™
Sealing Tape - Blue
UNIQUE Support Tray
For Automated option:
UNIQUE PLUS Instrument
TECRA Product Code
TCE(B)MED500
TCESUP010
ENVSWB25
UNQTAPEB1
UNQTRAY10
Pack Size
500g
10 vials
25 Swabs
1 Roll
10 Trays
Sufficient for
10 litres of medium
10 litres of medium
UNQPLUS01
References
1
Preliminary Food Net Data on the Incidence of Foodborne Illnesses - Selected Sites, United States, 2000. CDC, Office of Communication.
3
IFST Professional Food Microbiology Group. 1995. Foodborne Campylobacteriosis - and How to Safeguard Against It. [Internet]. Institute of Food Science &
Technology. Available from: http://www.ifst.org/hottop3.htm.
Your local TECRA contact is:
TECRA International Pty Ltd
A member of the Biotrace International Plc Group of Companies
13 Rodborough Road, Frenchs Forest NSW 2086, Australia
Tel: +61 2 8977 3000
Fax: +61 2 9453 3422
Email: enquiries@tecra.net
www.tecra.net
www.biotrace.com
© 2005 TECRA International Pty Ltd
Doyle, M.P., and D.J. Roman. 1981. Growth and survival of Campylobacter fetus subsp. jejuni as a function of temperature and pH. J. Food Prot. 44:596-601.
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