Occurrence of thermotolerant Campylobacter spp. on eggshells: a missing link for food-borne infections?

We analyzed the prevalence of thermotolerant Campylobacter spp. compared that of to Salmonella spp. in raw yolk and on eggshells. A total of 2,710 eggs were investigated for each bacterium. Viable bacteria were found in 4.1% (Campylobacter spp.) and 1.1% (Salmonella spp.) of the eggshell samples, whereas the egg yolk samples were negative for both bacteria.

[Comparative trials of four probes for obtaining rumen fluid from adult cattle with regard to saliva flow into the aspirated sample]. / Vergleichende Prüfung von vier Sonden zur Pansensaftentnahme beim erwachsenen Rind unter Berücksichtigung des Speichelzuflusses in der abgesaugten Probe.

UNLABELLED: Four probes for the acquisition of rumen fluid in adult cattle were tested with regard to their usefulness (pump capacity): probe I = original instrument of Schambye-Sørensen, probe II = modified Schambye-Sørensen instrument, probe III = guidable instrument of Dirksen, probe IV = a simple "home made" plastic instrument with a metal suction head. In a first step bovine saliva was added in increasing quantities (in increments of 5% up to 50%) to normal rumen fluid samples collected via rumen fistula. Some relevant parameters of the rumen fluid were analyzed with these mixtures. The experiments were carried out in order to obtain data for the calculation of saliva inflow in samples collected by orally introduced probes. In a second step a sample of rumen fluid was aspirated from the ventral rumen sac via the fistula before each introduction of the rumen sound. Saliva inflow was calculated on the basis of the in vitro changes in pH and in Na+ and K+ concentrations noted with each 5% addition of saliva. RESULTS: The pH value increased with the addition of saliva more markedly for samples with a lower initial value. The sodium concentration in the rumen fluid increased almost linearly by an average of 2.5 mmol/l, while potassium concentration decreased by approximately 1.4 mmol/l with each 5% increase of saliva. Chloride concentration of the physiologic rumen fluid was essentially unaffected by addition of saliva (up to 30%). The methylene blue reaction was slightly enhanced by admixture of 5 to 10% saliva and prolonged by greater volumes.(ABSTRACT TRUNCATED AT 250 WORDS)