Abstract
Background and Aim:Campylobacter species have been recognized as the most frequently identified bacterial cause of human gastroenteritis. The aims of this study were to identify Campylobacter jejuni and Campylobacter coli species isolated from chicken meat and to analyze the differences in the melting curve patterns of both species.Materials and Methods:A total of 105 chicken meat samples collected from slaughterhouses and retailers in six provinces in Indonesia were examined for the isolation and identification of Campylobacter spp. A total of 56 positive isolates of Campylobacter spp. were analyzed using the quantitative real-time polymerase chain reaction and high resolution melting method.Results:The prevalence of Campylobacter spp. in chicken meat was found to be 61.9%. Regarding the identification, 23 isolates (41.07%) were C. jejuni, 22 (39.29%) were C. coli, six (10.71%) were a mix between C. jejuni and C. coli, and five isolates (8.93%) were Campylobacter spp. All the C. jejuni and C. coli isolates produced varied melting curve patterns.Conclusion:The high prevalence of C. jejuni and C. coli in chicken meat in Indonesia indicates a high risk of the incidence of campylobacteriosis in humans.
Highlights
Campylobacter spp. are the bacteria those cause foodborne disease
23 isolates (41.07%) were C. jejuni, 22 (39.29%) were C. coli, six (10.71%) were a mix between C. jejuni and C. coli, and five isolates (8.93%) were Campylobacter spp
The high prevalence of C. jejuni and C. coli in chicken meat in Indonesia indicates a high risk of the incidence of campylobacteriosis in humans
Summary
Campylobacter spp. are the bacteria those cause foodborne disease. They are the leading cause of acute gastroenteritis in humans and have an impact on public health. It has been observed that the incidence and prevalence of campylobacteriosis have increased in both developed and developing countries over the past 10 years [1]. These bacterial infections cause diarrhea (sometimes bloody diarrhea), abdominal pain, fever, and complications that can lead to Guillain–Barré syndrome, reactive arthritis, and inflammatory bowel diseases [2]. Campylobacteriosis in humans is primarily caused due to two species, namely, Campylobacter jejuni and Campylobacter coli [3]. The aims of this study were to identify Campylobacter jejuni and Campylobacter coli species isolated from chicken meat and to analyze the differences in the melting curve patterns of both species
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