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Culture-Based Standard Methods for the Isolation of Campylobacter spp. in Food and Water Cover

Culture-Based Standard Methods for the Isolation of Campylobacter spp. in Food and Water

Open Access
|Dec 2024

Authors

Leena A. Neyaz

Department of Biology, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
Research Laboratories Unit, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia

Sara H. Arafa

Department of Biology, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
Research Laboratories Unit, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia

Fatimah S. Alsulami

Department of Biology, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
Research Laboratories Unit, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia

Hayat Ashi

Department of Biology, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
Research Laboratories Unit, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia

Khaled Elbanna

Department of Biology, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
Research Laboratories Unit, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
Department of Agricultural Microbiology, Faculty of Agriculture, Fayoum University, Fayoum, Egypt

Hussein H. Abulreesh

hhabulreesh@uqu.edu.sa

Department of Biology, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
Research Laboratories Unit, Faculty of Science, Umm Al-Qura University, Makkah, Saudi Arabia
DOI: https://doi.org/10.33073/pjm-2024-046 | Journal eISSN: 2544-4646 | Journal ISSN: 1733-1331
Language: English
Page range: 433 - 454
Submitted on: Sep 13, 2024
Accepted on: Nov 11, 2024
Published on: Dec 13, 2024
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2024 Leena A. Neyaz, Sara H. Arafa, Fatimah S. Alsulami, Hayat Ashi, Khaled Elbanna, Hussein H. Abulreesh, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.