Abstract
Simple SummaryInvestigation of Campylobacter prevalence throughout the entire chicken production process from farms to retail meat is still limited. In this study, we examined the prevalence and antimicrobial susceptibility of Campylobacter in 10 production lines from one of the largest integrated poultry production companies in Korea. The prevalence of Campylobacter in breeder farm, hatchery, broiler farm, slaughterhouse, and retail meat products was 50.0%, 0%, 3.3%, 13.4%, and 68.4%, respectively. Resistance to fluoroquinolones was the most frequently observed, and 16 isolates from breeder farm were resistant to both azithromycin and ciprofloxacin. Diverse pulsed-field gel electrophoresis genotypes were presented with discontinuous patterns along the whole production chain. Thirty percent of Campylobacter-free flocks became positive after slaughtering. An identical genotype was simultaneously detected from both breeder farm and retail meat, even from different production lines. This study reveals that antimicrobial-resistant Campylobacter contamination can occur at all stages of the chicken supply chain. In particular, the breeder farm and slaughterhouse should be the main control points, as they are the potential stages at which antimicrobial-resistant Campylobacter could spread to retail meat products by horizontal transmission.The aim of this study was to analyze the prevalence, antimicrobial resistance, and genetic diversity of Campylobacter isolates that were obtained from whole chicken production stages in Korea. A total of 1348 samples were collected from 10 production lines. The prevalence of Campylobacter in breeder farm, broiler farm, slaughterhouse, and retail meat products was 50.0%, 3.3%, 13.4%, and 68.4%, respectively, and Campylobacter was not detected at the hatchery stage. Resistance to quinolones/fluoroquinolones was the most prevalent at all stages. Among the multidrug-resistant isolates, 16 isolates (19.8%) from breeder farm were resistant to both azithromycin and ciprofloxacin. A total of 182 isolates were subdivided into 82 pulsed-field gel electrophoresis (PFGE) genotypes with 100% similarity. Diverse genotypes were presented with discontinuous patterns along the whole production chain. Thirty percent of Campylobacter-free flocks became positive after slaughtering. An identical genotype was simultaneously detected from both breeder farm and retail meat, even from different production lines. This study reveals that antimicrobial-resistant Campylobacter contamination can occur at all stages of the chicken supply chain. In particular, the breeder farm and slaughterhouse should be the main control points, as they are the potential stages at which antimicrobial-resistant Campylobacter could spread to retail meat products by horizontal transmission.
Highlights
Campylobacter spp. are a leading cause of food-borne diarrheal illnesses globally, and Campylobacter infection is among the most frequently reported causes of gastroenteritis in humans worldwide [1]
Except in breeder farms and retail meat products, C. jejuni was more prevalent than C. coli at all other stages
We found that the significant contamination of antimicrobial-resistant Campylobacter was prevalent at all production stages, except at the hatchery stage; the transmission of Campylobacter occurred by multiple routes and it induced a variety of genotypes
Summary
Campylobacter spp. are a leading cause of food-borne diarrheal illnesses globally, and Campylobacter infection is among the most frequently reported causes of gastroenteritis in humans worldwide [1]. Contaminated chicken products, are considered to be major sources of human infection [2]. According to a previous study, vertical transmission from parent flocks to their progeny still remains unknown [5]; several suspected horizontal transmission sources or vectors, including the poultry house environment, small animals on the farm, flies, and rodents, have been identified as major factors of flock colonization [4]. The persistence of Campylobacter in the equipment may lead to the contamination of Campylobacter-negative flocks that are slaughtered after Campylobacter-positive flocks [8]. Numerous studies concluded that the most effective measures should aim at reducing the prevalence of Campylobacter-positive flocks and the level of contamination of Campylobacter on broiler carcasses [9]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
