Antibiotic Susceptibility, Genetic Diversity, and the Presence of Toxin Producing Genes in Campylobacter Isolates from Poultry.

Jeeyeon Lee,Hyemin Oh,Jimyeong Ha,Heeyoung Lee,Yukyung Choi,Kunho Seo,Jiyeon Jeong,Soomin Lee,Sejeong Kim,Yohan Yoon

doi:10.3390/ijerph14111400

Jeeyeon Lee, Hyemin Oh + Show 8 more

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https://doi.org/10.3390/ijerph14111400

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Abstract

This study examined antibiotic susceptibility, genetic diversity, and characteristics of virulence genes in Campylobacter isolates from poultry. Chicken (n = 152) and duck (n = 154) samples were collected from 18 wet markets in Korea. Campylobacter spp. isolated from the carcasses were identified by PCR. The isolated colonies were analyzed for antibiotic susceptibility to chloramphenicol, amikacin, erythromycin, tetracycline, ciprofloxacin, nalidixic acid, and enrofloxacin. The isolates were also used to analyze genetic diversity using the DiversiLabTM system and were tested for the presence of cytolethal distending toxin (cdt) genes. Campylobacter spp. were isolated from 45 poultry samples out of 306 poultry samples (14.7%) and the average levels of Campylobacter contamination were 22.0 CFU/g and 366.1 CFU/g in chicken and duck samples, respectively. Moreover, more than 90% of the isolates showed resistance to nalidixic acid and ciprofloxacin. Genetic correlation analysis showed greater than 95% similarity between 84.4% of the isolates, and three cdt genes (cdtA, cdtB, and cdtC) were present in 71.1% of Campylobacter isolates. These results indicate that Campylobacter contamination should be decreased to prevent and treat Campylobacter foodborne illness.

Highlights

Campylobacter spp. are Gram-negative, microaerophilic bacteria, and the most common cause of bacterial foodborne illness in the world [1,2,3,4]
Of 306 poultry samples, Campylobacter spp. were identified from 45 samples (14.7%, 15 chicken samples and 30 duck samples) after enrichment, but the number of positive samples was higher in quantitative results than in qualitative samples (Table 3)
Since other bacteria may be enriched with Campylobacter, resulting in disturbing the identification, the prevalence rate was lower in qualitative results than in quantitative results

Summary

Introduction

Campylobacter spp. are Gram-negative, microaerophilic bacteria, and the most common cause of bacterial foodborne illness in the world [1,2,3,4]. Among 17 Campylobacter species, Campylobacter jejuni and Campylobacter coli are the major causative agents of foodborne illness in human [5,6,7]. Animal species such as chicken, cattle and wild birds are reservoirs for Campylobacter [8,9]. In Switzerland, campylobacteriosis have been increased, and healthcare cost for the patients was $7.5 million per year, expected to increase steadily [12]. Public Health 2017, 14, 1400; doi:10.3390/ijerph14111400 www.mdpi.com/journal/ijerph

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