Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples.

Kottawattage S A Kottawatta,Marcel A P Van Bergen,Jaap A Wagenaar,Preeni Abeynayake,Kees T Veldman,Ruwani S Kalupahana

doi:10.3390/foods6120105

Kottawattage S A Kottawatta, Marcel A P Van Bergen + Show 4 more

Open Access

https://doi.org/10.3390/foods6120105

Copy DOI

Abstract

Broiler meat can become contaminated with Campylobacter of intestinal origin during processing. The present study aimed to identify the prevalence of Campylobacter in broiler flocks and meat contamination at retail shops, and determine the influence of semi-automated and wet market processing on Campylobacter contamination of neck skin samples. Samples were collected from semi-automated plants (n = 102) and wet markets (n = 25). From each batch of broilers, pooled caecal samples and neck skin samples were tested for Campylobacter. Broiler meat purchased from retail outlets (n = 37) was also tested. The prevalence of Campylobacter colonized broiler flocks was 67%. The contamination of meat at retail was 59%. Both semi-automated and wet market processing resulted to contaminate the broiler neck skins to the levels of 27.4% and 48%, respectively. When Campylobacter-free broiler flocks were processed in semi-automated facilities 15% (5/33) of neck skin samples became contaminated by the end of processing whereas 25% (2/8) became contaminated after wet market processing. Characterization of isolates revealed a higher proportion of C. coli compared to C. jejuni. Higher proportions of isolates were resistant to important antimicrobials. This study shows the importance of Campylobacter in poultry industry in Sri Lanka and the need for controlling antimicrobial resistance.

Highlights

Campylobacteriosis is a major public health concern worldwide
It has been estimated that 20–30% of the human campylobacteriosis cases can be attributed to handling, preparation and consumption of broiler meat; 50% to 80% may be attributed to the chicken reservoir as a whole [8]
The presence of Campylobacter in caecal contents was considered as evidence that the broilers came from flocks already harboring the bacteria

Summary

Introduction

Campylobacteriosis is a major public health concern worldwide. Out of the 27 Campylobacter species and eight subspecies identified so far, Campylobacter jejuni (C. jejuni) and Campylobacter coli (C. coli) are the foremost two species causing campylobacteriosis in humans [1,2]. Even at a low infectious dose of only a few hundred bacteria there is a reasonable chance that an infection will be established in humans [3,4]. Foods 2017, 6, 105 around 61% of Campylobacter infections in humans were attributed to poultry meat, 33%, 5% and 0.6%. Chicken is the major animal reservoir for Campylobacter [7]. It has been estimated that 20–30% of the human campylobacteriosis cases can be attributed to handling, preparation and consumption of broiler meat; 50% to 80% may be attributed to the chicken reservoir as a whole [8]

Objectives

Methods

Results

Conclusion