Abstract
In this study, we evaluated the prevalence of Campylobacter jejuni, Campylobcater coli, and virulence genes in fresh, chilled, and frozen chicken carcasses with livers and gizzards sold in public markets and supermarkets. Of the 90 samples analyzed, C. jejuni was the most prevalent, with 28.8% of positive samples, whereas C. coli was positive in 15.6% of samples. In public market samples, C. coli had a higher prevalence than C. jejuni, with 16.7% positive samples detected, whereas in supermarket samples, C. jejuni was more prevalent (36.7% positivity). C. jejuni was detected in all forms of commercialized carcasses; however, there was a higher prevalence (43.3%) in chilled samples than C. coli, which was not detected in frozen samples but showed a higher prevalence (16.7%) in fresh samples. Both species were detected in different poultry products, with C. jejuni being more prevalent (53.3%) in liver samples. C. coli showed a higher prevalence in samples of meat pieces (10%). The presence of five virulence genes related to adherence (Peb1, JlpA, CadF, and CapA) and invasion (CiaB) was also observed in both species.
Highlights
Among the pathogens involved in foodborne outbreaks related to chicken meat, Campylobacter spp. are the most prevalent (Camino et al, 2017; Gourley et al, 2017)
We report the detection of Campylobacter spp. and virulence genes in chicken carcasses sold in different commercial establishments in a municipality in the northeast region of Brazil
3.1 Detection of C. jejuni and C. coli in chicken carcasses marketed according to the type of establishment All results presented were from samples from Sanitary District III in Recife-PE
Summary
Among the pathogens involved in foodborne outbreaks related to chicken meat, Campylobacter spp. are the most prevalent (Camino et al, 2017; Gourley et al, 2017). Campylobacter spp. infection, known as campylobacteriosis, is a worldwide zoonosis of serious public health concern, causing gastroenteritis in humans. Consumption of badly cooked poultry meat is one of the main risk factors associated with infection (Freitas and Noronha, 2007; Sharma et al, 2016). Campylobacter spp. are among the main pathogens causing bacterial gastroenteritis (Li et al, 2018). They are gram-negative, microaerophilic bacteria with respiratory metabolism (Gorman and Adley, 2004; Wainwright et al., 2005). Campylobacter jejuni and Campylobacter coli have long been the most common species associated with cases of campylobacteriosis and other bacteremic infections (Iraola et al, 2014; Maziero and Oliveira, 2010). The infection is caused by virulence mechanisms involved in the production of toxins, motility flagella, adhesion, and epithelial invasion (Modi et al, 2015)
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