Campylobacter In Chicken Meat Research Articles

Prevalence, antibiotic resistance, and genomic characterisation of Campylobacter spp. in retail chicken in Hanoi, Vietnam.

Campylobacter spp. are a leading cause of bacterial foodborne zoonosis worldwide, with poultry meat and products recognised as a significant source of human infection. In Vietnam there are few data regarding the occurrence, antimicrobial resistance, and genomic diversity of Campylobacter in poultry and poultry meat. The aim of this study was to estimate the prevalence of Campylobacter in chicken meat at retail in Hanoi, determine antimicrobial sensitivities of the Campylobacter isolated, and assess their genetic diversity. A total of 120 chicken meat samples were collected from eight traditional retail markets (n=80) and four supermarkets (n=40). Campylobacter was isolated following ISO 10272-1 : 2017 and identification verified by PCR. The prevalence of Campylobacter was 38.3 % (46/120) and C. coli was the most prevalent species in both retail markets (74 %) and supermarkets (88 %). The minimum inhibitory concentrations for ciprofloxacin, erythromycin, gentamicin, nalidixic acid, streptomycin, and tetracycline were determined by broth microdilution for 32 isolates. All characterised Campylobacter were resistant to ciprofloxacin, nalidixic acid, and tetracycline, with corresponding resistance determinants detected in the sequenced genomes. Most C. coli were multidrug resistant (24/28) and two harboured the erythromycin resistance gene ermB on a multiple drug-resistance genomic island, a potential mechanism for dissemination of resistance. The 32 isolates belonged to clonal complexes associated with both poultry and people, such as CC828 for C. coli. These results contribute to the One Health approach for addressing Campylobacter in Vietnam by providing detailed new insights into a main source of human infection and can inform the design of future surveillance approaches.

Quantification of Campylobacter contamination on chicken carcasses sold in retail markets in the United Arab Emirates

BackgroundCampylobacter is among the leading causes of foodborne zoonotic disease worldwide, with chicken meat accounting for the majority of human illnesses. This baseline study generates the first quantitative data for Campylobacter contamination in the United Arab Emirates chicken meat. Such data will help inform risk analysis and develop evidence-based food safety management.MethodsFor a year, chilled whole chicken carcasses (n = 315) belonging to seven different companies were collected from retail supermarkets. According to standard methods, Campylobacter enumeration was achieved by a direct plating in all chicken samples, and isolates were confirmed using multiplex PCR.ResultsCampylobacter spp. were recovered from 28.6% (90/315) of the samples. Campylobacter enumeration results indicated that 71.4% of the tested samples were contaminated with < 1 log10 CFU (colony-forming units)/g, and 7% were contaminated with ≥3 log10 CFU/g. The mean Campylobacter concentration was 2.70 log10 CFU/g, with a standard deviation of 0.41 log10 CFU/g. Campylobacter counts varied significantly in relation to the sourcing chicken processing companies. Six out of the seven surveyed companies provided Campylobacter positive samples. Moreover, significantly higher (p-value< 0.0001) counts were found to be associated with smaller size chicken carcasses (weighted 600–700 g; compared to the other categories, 800 g and 900–1000 g). Interestingly, C. coli was present in 83% of the positive samples, while C. jejuni was only detected in 6.4% of the samples. Compared with studies from other countries utilizing the same enumeration method, the UAE chicken appears to have a lower prevalence but a higher Campylobacter count per gram of carcasses. Higher Campylobacter counts were significantly associated with smaller carcasses, and C. coli was the dominant species detected in this study’s samples.ConclusionThese results add to our understanding of the local, regional and global epidemiology of Campylobacter in chicken meat. Outputs of the current study may aid in developing a risk assessment of Campylobacter in the UAE, a country among the biggest per capita consumption markets for chicken meat worldwide.

Occurrence and Multidrug Resistance of Campylobacter in Chicken Meat from Different Production Systems.

Campylobacter is the leading bacterial cause of diarrheal disease worldwide and poultry remains the primary vehicle of its transmission to humans. Due to the rapid increase in antibiotic resistance among Campylobacter strains, the World Health Organization (WHO) added Campylobacter fluoroquinolone resistance to the WHO list of antibiotic-resistant “priority pathogens”. This study aimed to investigate the occurrence and antibiotic resistance of Campylobacter spp. in meat samples from chickens reared in different production systems: (a) conventional, (b) free-range and (c) backyard farming. Campylobacter spp. was detected in all samples from conventionally reared and free-range broilers and in 72.7% of backyard chicken samples. Levels of contamination were on average 2.7 × 103 colony forming units (CFU)/g, 4.4 × 102 CFU/g and 4.2 × 104 CFU/g in conventionally reared, free-range and backyard chickens, respectively. Campylobacter jejuni and Campylobacter coli were the only species isolated. Distribution of these species does not seem to be affected by the production system. The overall prevalence of Campylobacter isolates exhibiting resistance to at least one antimicrobial was 98.4%. All the C. coli isolates showed resistance to ciprofloxacin and to nalidixic acid, and 79.5 and 97.4% to ampicillin and tetracycline, respectively. In total, 96.2% of C. jejuni isolates displayed a resistant phenotype to ciprofloxacin and to nalidixic acid, and 92.3% to ampicillin and tetracycline. Of the 130 Campylobacter isolates tested, 97.7% were classified as multidrug resistant (MDR).

One-Day Molecular Detection of Salmonella and Campylobacter in Chicken Meat: A Pilot Study.

Salmonella and Campylobacter ssp. are bacterial pathogens responsible for most foodborne infections in EU countries. Poultry serves as a reservoir for these pathogens, and its important role in the meat industry makes it essential to develop a rapid detection assay able to provide results in one day. Indeed, the rapid identification of foodborne pathogens is an important instrument for the monitoring and prevention of epidemic outbreaks. To date, Salmonella and Campylobacter screening is mainly conducted through molecular methods (PCR or real-time PCR) performed after 18–24 h long enrichments. In this study, we evaluated short enrichments (0, 2, 4, and 6 h) combined with a colorimetric loop-mediated isothermal AMPlification (LAMP) or real-time PCR to detect Salmonella and Campylobacter in poultry meat contaminated at different concentration levels (101, 103, and 105 CFU/g). Our results show that real-time PCR allows the detection of Salmonella and Campylobacter, even after shorter enrichment times than prescribed by ISO references; particularly, it detected Salmonella down to 101 CFU/g since T0 and Campylobacter from 103 CFU/g since T0. Detection with LAMP was comparable to real-time PCR without the requirement of a thermal cycler and with shorter execution times. These characteristics make colorimetric LAMP a valid alternative when one-day results are needed, improving the timely identification of positive meat batches, even in the absence of specialized instrumentation.

Consequences of Using Two Types of Skin Samples from Chilled Chicken Broiler Carcasses To Measure the Degree of Contamination by Campylobacter spp.

Campylobacter levels on chicken neck and breast skin were compared. Neck skin was significantly more contaminated (P < 0.05) than breast skin. No relationship between the two skin types was found for Campylobacter levels. A UK government reduction target for highly contaminated chicken was not achieved.

PREVALENCE OF CAMPYLOBACTER SPP. AND ITS PATHOGENIC GENES IN POULTRY MEAT, HUMAN AND ENVIRONMENT IN ASWAN, UPPER EGYPT

A total of 250 samples including 100 samples from chicken meat, 75 samples human diarrhea, 75 samples from environment were collected from Aswan, Egypt. All samples were bacteriologically and biochemically examined for isolation, identification and differentiation of campylobacter spp., multiplex PCR detection of 23S rRNA, hipO, glyA gene for identification and differentiation of campylobacter spp. and detection of some pathogenic virulence genes include Iam, cdtB and cadF genes. Prevalence of campylobacter in chicken meat, human diarrhea and environmental samples by conventional methods were 32%, 14.7% and 13.3%, respectively. Prevalence of campylobacter in chicken meat, human diarrhea and environmental samples by mPCR were 6%, 5.33% and 4%, respectively. About 64.3%, 21.4% and 14.3 of examined samples were Campylobacter jejuni, Campylobacter coli and mixed culture, respectively. Most positive samples contain high prevalence of pathogenic virulence genes. Poultry meat and environment could be a dangerous source for pathogenic campylobacter for human. Most campylobacter isolates have a lot of pathogenic genes which increase the invasiveness and pathogenicity of Campylobacter.

Prevalence of Virulence/Stress Genes in Campylobacter jejuni from Chicken Meat Sold in Qatari Retail Outlets.

Chicken meat from the shelves of supermarkets in Qatar was tested for the presence of Campylobacter spp. and the presence of five virulence genes (htrB, cdtB, clpP, cadF and ciaB) was assessed in isolates. Forty eight percent of the chickens provided for supermarkets by Saudi (53%) and Qatari (45.9%) producers were found to be contaminated and the most important factor affecting the overall prevalence of contaminated chickens was the store from which chicken samples originated. Variation in prevalence of Campylobacter in chicken meat from different stores was evident even when the same producer supplied the three stores in our survey. Differences in the prevalence and in the combinations of virulence genes in isolates that can and cannot grow in a classic maintenance medium (Karmali) were identified, providing a starting point for linking presence/absence of particular virulence genes with actual in vivo virulence and pathogenicity. Because of the relatively low infective doses of Campylobacter that are required to initiate infection in humans, it will be important to explore further the relationships we identified between certain Campylobacter virulence genes and their capacity for survival in poultry meat, and hence their contribution to the incidence of campylobacteriosis.

Presença de Campylobacter spp. em cortes refrigerados de frango

Campylobacter spp. is a common cause of bacterial food-borne illness. Birds, especially poultry are primary reservoirs of C. jejuni. The aim of this study was to evaluate the occurrence of Campylobacter spp. in chicken cuts purchased in supermarkets of Londrina, Parana. A total of 50 samples of chicken cuts, such as breasts, thighs and drumsticks were analyzed. The confirmation of the presence of Campylobacter spp. was performed by identifying the suspected colonies on the selective medium using the polymerase chain reaction. Of the 50 samples analyzed, 28 (56%) were positive for Campylobacter spp. Chicken meat, as observed in this study, is a possible source of Campylobacter transmission to humans. This study alerts for the importance to analyze the occurrence of Campylobacter in chicken meat, due to the significant number of positive samples observed and no available epidemiological data in Brazil. The correct orientation about handling and cooking of chicken meat is also necessary to prevent human infection by Campylobacter spp.

Evaluation of ISO 10272:2006 standard versus alternative enrichment and plating combinations for enumeration and detection of Campylobacter in chicken meat

In the present study, we evaluate the recommended ISO 10272:2006 versus alternative procedures for Campylobacter enumeration and enrichment in naturally contaminated chicken meat samples (n = 49). Three enrichment media were evaluated; Bolton broth, Preston broth and CampyFood broth® (bioMérieux SA, Marcy l’Etoile, France). In addition, three selective plating agars were compared; modified charcoal cefoperazone deoxycholate agar (mCCDA), CampyFood agar® (CFA; bioMérieux SA) and Brilliance CampyCount agar® (BCC; Oxoid, Basingstoke, England). Direct plating on CFA provided the highest number of Campylobacter positive samples (17/49); however this was not statistically different (P > 0.05) from numbers of positive samples recovered by direct plating on mCCDA (15/49) or BCC agars (14/49). Also, there was no significant difference between Campylobacter counts on the three compared media (P > 0.05). The coloured colonies of Campylobacter on CFA and BCC were easier to record and count than those on mCCDA. Enrichment of chicken meat samples in Bolton broth for 48 h and subsequent plating on CFA provided significantly higher (P < 0.05) Campylobacter detection compared to the other broth-agar combinations. Enrichment in Preston broth for 24 h followed by plating on mCCDA gave a higher number of positive samples (20/49) than 48 h enrichment in Bolton broth and plating on mCCDA (15/49). Enrichment in Bolton broth for 48 h followed by plating on CFA recovered 35% of samples below the limit for quantifications (<10 CFU/g, n = 34), as identified by direct plating on mCCDA. Compared to the current ISO method, some alternative combinations of enrichment and agar media could provide significantly better detection and enumeration of Campylobacter in chicken meat.

A collaborative study on a Nordic standard protocol for detection and enumeration of thermotolerant Campylobacter in food (NMKL 119, 3. Ed., 2007)

A Nordic standard protocol for detection and enumeration of thermotolerant Campylobacter in food has been elaborated (NMKL 119, 3. Ed., 2007). Performance and precision characteristics of this protocol were evaluated in a collaborative study with participation of 14 laboratories from seven European countries. The laboratories performed qualitative, semi-quantitative and quantitative analyses on samples of chicken meat, cut lettuce, and milk artificially inoculated with different concentrations including blank duplicates of one strain of Campylobacter coli (SLV-271) and one strain of Campylobacter jejuni (SLV-542). Expected concentrations (95% C.I.) (cfu g − 1 or ml − 1 ) of both strains in matrices were 0.6–1.4 and 23–60 for qualitative detection, and 0.6–1.4; 23–60; and 420–1200 for semi-quantitative detection. For quantitative determination, the expected concentrations of C. jejuni/ C. coli were 420–1200/580–1100; 2100–6000/6300–11,000; and 4100–11,000/53,000–97,000 cfu g − 1 or ml − 1 . The qualitative and semi-quantitative techniques resulted in comparable detection. The overall specificity and sensitivity of the detection techniques was 98.6% (95% C.I.: 95.1–99.8%) and 82.8% (C.I.: 78.4–86.6%), respectively. The sensitivity was not influenced by food matrix ( P = 0.359), but was significantly lower for C. coli compared to C. jejuni ( P = 0.007) and for concentrations below 1.4 cfu g − 1 ( P < 0.001). The detection techniques were therefore only considered satisfactory for detection of Campylobacter concentrations above approximately 25 cfu g − 1 for all matrices tested, which was supported by calculation of values for accordance, concordance, and concordance odds ratio. No statistical difference was found between enumerations obtained by the semi-quantitative and quantitative techniques for comparable concentrations of Campylobacter (420–1200 cfu g − 1 or cfu ml − 1 ) ( P = 0.104). Both techniques underestimated concentrations of thermotolerant Campylobacter in milk. The semi-quantitative technique estimated low inoculation levels of Campylobacter more correctly than the high inoculation levels. Counts obtained on the two selective plating media, Abeyta–Hunt–Bark agar added to it 0.1% triphenyl tetrazolium chloride and modified charcoal cephoperazone desoxycholate agar were not significantly different ( P = 0.143). Expressed as an absolute difference between log 10-transformed results, the overall values for repeatability ( r) and reproducibility ( R) were r = log 10 0.43 and R = log 10 1.99, respectively. By omitting results from laboratories with high level of variability in results, R was reduced to log 10 1.88. We suggest that the poor detection of low numbers, the underestimation in milk samples, and the large variation between laboratories can be explained by the general difficulties in handling Campylobacter. In conclusion, NMKL 119, 3. Ed., 2007, is regarded as an acceptable protocol for detection of thermotolerant Campylobacter at concentrations above 25 cfu g − 1 and also for enumeration of thermotolerant Campylobacter in chicken meat.

Ocorrência de Campylobacter spp. em carne e miúdos de frango expostos ao consumo em Belém, Pará

In order to study Campylobacter in chicken meat exposed to consumption in the city of Belem, state of Para, Brazil, 16 samples (four of liver, four of gizzard, two of heart, two of skin, one of neck, two of carcass and a mixture of neck skin and fragments of the abdominal cavity), collected in clandestine butcher shops, fair-free and supermarkets were submitted to isolation and identification according to the recommended methods. In high percentage, the foods exposed to consumption were contaminated by this agent, meaning a potential risk to the human health.