Turkey Meat Samples Research Articles

Investigation of Quinolone Residues and Total Aerobic Mesophilic Bacteria in Some Poultry Meat and Chicken Eggs

The presence of quinolones in poultry meat and eggs and the determination of the total aerobic mesophilic bacteria (TAMB) are essential regarding food safety and public health. In this study, quinolone residues and TAMB counts of chicken meat, turkey meat, and chicken eggs sold in supermarkets in Ankara, Turkey were investigated. For this purpose, a total of 84 food samples (40 chicken meats, 14 turkey meats, and 30 chicken eggs) were obtained from different markets in Ankara, and the quinolone residues in the samples were analyzed by enzyme-linked immunosorbent assay (ELISA) technique. The TAMB counts in the samples were investigated with classical culture methods. As a result, the mean level (±S.E) of positive quinolone residue was found to be 56.69±12.41 µg/kg in turkey meat samples. The presence of quinolone was not found in chicken meat samples. The mean levels of TAMB counts of the chicken and turkey meat samples were found 4.87±0.07 and 4.44±0.09 log CFU/g, respectively. Quinolone residues were not detected in chicken egg samples, and TAMB count was also below the detection limit (<102 CFU/g) in the contents of chicken egg samples. Monitoring quinolone residues in poultry meat is important in terms of public health and product quality.

The efficiency of growing turkey for meat

Today, the most dynamically developing branch of livestock farming is poultry, which makes a major contribution to the country’s food supply. Poultry production is characterized by a short reproduction cycle and a quick return on investment. In the poultry industry, approximately 95% comes from chicken meat, 3% from turkey meat and 2% from other poultry. Turkey meat has high nutritional, taste and culinary qualities. Unfortunately, meat products sold through retail chains are not always of high quality. The purpose of the study was to analyze the quality of meat of turkey grown in home and industrial conditions. To conduct this study we selected samples of broiler turkey meat of BUT-9 type grown in farm and industrial conditions. The research material was white and red meat, which was previously cooled at a temperature of +2+4 degrees for 12 hours. Organoleptic, physicochemical and bacteriological studies were carried out. The chemical composition and the energy characteristics of meat were determined. The obtained data were ensured to comply with the requirements for meat quality. White and red meat that had been selected from home-grown broiler turkeys was less sustainable than meat obtained from industrial turkeys. White and red meat from the home system was less stable during storage at t+2+4°C in terms of such indicators as pH, acidity/oxidability ratio, VFA, amino ammonia nitrogen, protein content, microbiological indicators (total microbial count). Studying the storage conditions of turkey meat at t-12-14°C ensured the preservation of home-grown meat for 72 hours, and industrially grown meat - for 96 hours. Based on the results of the study, the following was established. Productivity rates was higher in the domestic system. The slaughter yield of the domestic type was higher by 8.8% for females and by 0.1% for males in comparison with industrial type.

Microbiological Quality and Safety of Fresh Turkey Meat at Retail Level, Including the Presence of ESBL-Producing Enterobacteriaceae and Methicillin-Resistant S. aureus.

The aim of this work was to study the microbiological safety and quality of marketed fresh turkey meat, with special emphasis on methicillin-resistant S. aureus, ESBL-producing E. coli, and K. pneumoniae. A total of 51 fresh turkey meat samples were collected at retail level in Spain. Mesophile, Pseudomonas spp., enterococci, Enterobacteriaceae, and staphylococci counts were 5.10 ± 1.36, 3.17 ± 0.87, 2.03 ± 0.58, 3.18 ± 1.00, and 2.52 ± 0.96 log CFU/g, respectively. Neither Campylobacter spp. nor Clostridium perfringens was detected in any sample. ESBL-producing K. pneumoniae and E. coli were detected in 22 (43.14%), and three (5.88%) samples, respectively, all of which were multi-resistant. Resistance to antimicrobials of category A (monobactams, and glycilcyclines) and category B (cephalosporins of third or fourth generation, polymixins, and quinolones), according to the European Medicine Agency classification, was found among the Enterobacteriaceae isolates. S. aureus and methicillin-resistant S. aureus were detected in nine (17.65%) and four samples (7.84%), respectively. Resistance to antimicrobials of category A (mupirocin, linezolid, rifampicin, and vancomycin) and category B (cephalosporins of third- or fourth generation) was found among S. aureus, coagulase-negative staphylococci, and M. caseolyticus isolates.

The impact of accelerated electrons on volatile organic compounds in poultry and fish

The necessity of developing safe methods of processing food products which improve the quality and extend their shelf life entails further scientific research aimed at increasing the efficiency of radiation processing of food products. Ionizing radiation causes lipid peroxidation in the items with a high fat and water content, such as chilled meat and fish products, which leads to formation of organic volatile compounds that render the food the specific flavor and smell. Gas chromatography-mass spectrometry is a technique that provides identification of chemical changes that actually occur in the product after irradiation. Experimental data on the content of organic volatile compounds in chilled turkey and salmon meat samples exposed to irradiation with 1 MeV accelerated electrons in the dose range from 0.25 to 2 kGy revealed both common and different trends in the behavior of dose dependences of alcohol, aldehyde and ketone contents in various types of chilled products. A proposed mathematical model based on the possibility of simultaneous occurrence of two competing processes, i.e., the decomposition of compounds due to their oxidation and the accumulation of compounds due to oxidation of other compounds after exposure to ionizing radiation match a dose dependent character of experimental data.

The occurrence of some foodborne pathogens recovered from poultry meat in Shahrekord, Iran.

Arcobacter butzleri, Listeria monocytogenes, Staphylococcus aureus, and Campylobacter jejuni are significant foodborne pathogens regarding the consumption of raw poultry meat. An existing survey was conducted to assess the occurrence of S. aureus, C. jejuni, A. butzleri, and L. monocytogenes in raw poultry meat samples. Ninety-four raw ostrich, turkey, chicken, and quail meat samples were collected and subjected to culture-based analysis. Staphylococcus aureus, C. jejuni, A. butzleri, and L. monocytogenes isolates were confirmed by standard biochemical techniques. The occurrence of A. butzleri, C. jejuni, L. monocytogenes, and S. aureus in poultry meat samples was 11.45%, 17.70%, 1.04%, and 16.66%, respectively. L. monocytogenes was absent in chicken, turkey, and ostrich meat samples. Only one quail meat (4.16%) was positive for L. monocytogenes. The uppermost contamination rate with A. butzleri, C. jejuni, and S. aureus was found in chicken (25%), turkey (25%), and turkey (25%) meat samples, respectively. The concurrent occurrence of A. butzleri + C. jejuni + S. aureus bacteria amid the examined poultry meat samples was 2.08%. This is an initial report of A. butzleri, S. aureus, C. jejuni, and L. monocytogenes in poultry meat samples. Adequate cooking of poultry meat can diminish foodborne diseases due to A. butzleri, S. aureus, L. monocytogenes, and C. jejuni bacteria, and these species may constitute a public health problem.

Quantification of nicotinic acid, kynurenine, and kynurenine acid in poultry meat by validated liquid chromatography-single quadrupole mass spectrometry method

Kynurenine pathway utilizes tryptophan to generate the biologically important metabolites (including kynurenine and kynurenic acid) associated with different pathologies. NAD+ is the final product of this pathway, but it can be also produced from nicotinic acid (niacin) in the salvage pathway. There is small number of literature available and great desire for analytical tools for quantification of these metabolites in foods. We developed and validated the chromatography/mass spectrometry-based method for the simultaneous determination of nicotinic acid, kynurenine, and kynurenic acid in raw poultry (chicken and turkey) meat. Using this method, the raw meat from different body parts (breast, drumstick, thigh, mid joint wing, back, neck) of chicken and turkey were analyzed. Nicotinic acid from 0.06 to 46.01 mg/kg was found in tested chicken and turkey meat samples. Most samples (∼84%) contained quantifiable amounts of kynurenine (0.013–0.274 mg/kg), but kynurenic acid (0.004–0.138 mg/kg) was determined in only ∼3% of poultry meat.

A European multicenter evaluation study to investigate the performance on commercially available selective agar plates for the detection of carbapenemase producing Enterobacteriaceae

The European Food Safety Authority (EFSA) advised to prioritize monitoring carbapenemase producing Enterobacteriaceae (CPE) in food producing animals. Therefore, this study evaluated the performance of different commercially available selective agars for the detection of CPE using spiked pig caecal and turkey meat samples and the proposed EFSA cultivation protocol. Eleven laboratories from nine countries received eight samples (four caecal and four meat samples). For each matrix, three samples contained approximately 100 CFU/g CPE, and one sample lacked CPE. After overnight enrichment in buffered peptone water, broths were spread upon Brilliance™ CRE Agar (1), CHROMID® CARBA (2), CHROMagar™ mSuperCARBA™ (3), Chromatic™ CRE (4), CHROMID® OXA-48 (5) and Chromatic™ OXA-48 (6). From plates with suspected growth, one to three colonies were selected for species identification, confirmation of carbapenem resistance and detection of carbapenemase encoding genes, by methods available at participating laboratories. Of the eleven participating laboratories, seven reported species identification, susceptibility tests and genotyping on isolates from all selective agar plates. Agars 2, 4 and 5 performed best, with 100% sensitivity. For agar 3, a sensitivity of 96% was recorded, while agar 1 and 6 performed with 75% and 43% sensitivity, respectively. More background flora was noticed for turkey meat samples than pig caecal samples. Based on this limited set of samples, most commercially available agars performed adequately. The results indicate, however, that OXA-48-like and non-OXA-48-like producers perform very differently, and one should consider which CPE strains are of interest to culture when choosing agar type.

Effect of electron and X-ray irradiation on microbiological and chemical parameters of chilled turkey

The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25–1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes—were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation.

КОНТРОЛЬ СОДЕРЖАНИЯ ФОСФАТОВ В ПТИЦЕПРОДУКТАХ

The article, samples of poultry meat purchased from the trade enterprises of the Moscow Region were ex- amined for the presence of phosphorus-containing additives in them and for compliance with the safety requirements of the General standard for food additives. Studies were carried out on 5 samples of chicken meat and 5 samples of turkey meat, various parts of the carcass, the phosphorus number was calculated, which ranges from 0.02 to 0.025.

Quality investigation of meat-and-vegetable chopped semi-products based on turkey meat and champignon mushrooms

The aim of the current work was to develop a recipe of meat-and-vegetablechopped semi-products of the new generation based on turkey meat and champignon mushrooms and to investigate its quality. The samples of turkey meat withthe addition of champignon mushroom mass were prepared and studied. Physicalchemical methods including determination of the mass fraction of moisture, water-retaining ability, weight losses during heat treatment, determination of maximum shear stress and the content of sodium chloride. The organoleptic analysiswas based on identification of taste, odor, consistence and view on the cut andwere used in order to characterize the quality of new semi-products from turkeymeat and champignon mushrooms. Studies have shown that the addition of mushroom mass to model minced meat from turkeys lead to an increase in the massfraction of moisture in the samples, as the moisture content of the mushroom isgreater than in turkey meat. The water-retaining ability in the model samples isreduced, which is associated with an increase in moisture in the specimens withadding of mushroom mass. The consistency of the specimens was determined bya penetrometer using a conic cone. It was determined that the consistency of themodel samples with the addition of mushroom mass become softer. The pH of thesample forcemeat significantly did not change. Analysis of the data that has beenobtained showed that the addition of mushroom mass leads to the destruction ofmeat parsley systems and reduce their functional and technological properties.Based on the results of the research, it was concluded that the most rational way isto replace up to 3 % of the turkey meat with the mass of champignon mushroomwithout the practical reduction of the organoleptic parameters in the formulationof the cut semi-finished products. Key words: turkey meat, mushroom, champignon, cutlets, semi-products,functional and technological properties.

The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage

The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial.

Occurrence of Listeria monocytogenes in Counter-Sliced Turkey Meat Samples from Independent Delis in New York City

Research suggests that small, independent delicatessens are less likely to follow proper sanitation procedures, including slicer inspection, which could lead to a higher likelihood of these delis being a reservoir for Listeria monocytogenes growth and cross-contamination. This study was undertaken to determine the incidence of L. monocytogenes in counter-sliced turkey deli meat obtained from independent delis in an urban city. Deli meat, counter-sliced on site, was collected from 118 independent delis in New York City. The samples were analyzed for L. monocytogenes using the U.S. Department of Agriculture Microbiology Laboratory Guidebook methodology for isolation and confirmation. The selection criteria for delis included using the city's restaurant inspection and grading system. Two samples, from separate delis, were confirmed as positive for L. monocytogenes (1.69%). Analysis of the genomic sequences of one of the samples revealed a close match to a cluster of six clinical isolates, which were part of an ongoing multistate listeriosis outbreak spanning four states. The sequence of the second isolate matched a clinical isolate in a neighboring state. Both isolates were obtained from delis that did not have the top inspection grade. Although a snapshot of one urban area, this study is the first report on the current incidence of L. monocytogenes on counter-sliced deli meat from independent deli establishments. This study suggests that these delis can potentially serve as sources of L. monocytogenes contamination or contribute to downstream foodborne listeriosis. Information provided by city inspection and grading systems, in addition to the letter grade, may serve as a tool to identify delis with potential L. monocytogenes contamination issues and a basis for product and environmental sampling by public health authorities.

The evaluation of ESBL genes and antibiotic resistance rate in Escherichia coli strains isolated from meat and intestinal contents of turkey in Isfahan, Iran.

Extended spectrum beta-lactamase (ESBL) has been described in Escherichia coli strains that have been isolated from humans and animals; it has induced a main concern with antibiotic resistance in serious bacterial infections. This study aimed to investigate the frequency of ESBL-producing E. coli (EPE) strains in meat and intestinal contents of turkey, and to compare the antibiotic resistance profile between EPE and non-EPE strains. Totally, 70 and 110 E. coli strains were isolated from turkey meat and turkey intestinal content samples, respectively. To determine EPE strains, double disc synergy test was applied by that 20 and 22 EPE strains were finally identified in meats and intestinal contents of the turkeys, respectively. Antibiotic susceptibility was exerted using disc diffusion method. Escherichia coli isolates were then characterized for virulence genes (stx-1 and stx-2) and ESBL genes (TEM, SHV, and CTX-M). None of the E. coli strains harbored stx genes. The EPE strains in comparison with non-EPE strains were significantly more resistant to ciprofloxacin (47.6 vs 26.5%), tetracycline (80.9 vs 67.3%), ampicillin (47.6 vs 22.4%), penicillin (23.8 vs 10.2%), ceftazidime (57.1 vs 16.3%), ceftriaxone (38.1 vs 18.4%), and cefotaxime (47.6 vs 8.2%). The majority of EPE strains carried CTX-M gene. SHV showed the lowest frequency and it was not detected in EPE strains isolated from the intestinal contents. In this study, 75% of TEM-producing E. coli strains and 33% of SHV-producing E. coli strains were resistant to ampicillin. In addition, 41.7% of TEM-producing E. coli strains were resistant to penicillin, and 76.9% of CTX-producing E. coli were resistant to cefotaxime. Furthermore, 4.7% of EPE strains isolated from turkey meat were imipenem resistant. The resistance to cefotaxime and imipenem in EPE strains induces a concern in growing antibiotic resistance against broad spectrum antibiotics in E. coli strains.

Prevalence and phylogenetic relationship of Clostridioides difficile strains in fresh poultry meat samples processed in different cutting plants

Clostridioides difficile is one of the most frequent causes of nosocomial infections in humans leading to (antibiotic-associated) diarrhea and severe pseudomembranous colitis. With an increasing frequency, C. difficile infections (CDI) are also observed independently of hospitalization and the age of the patients in an ambulant setting. One potential source of so-called community-acquired CDI is a zoonotic transmission to humans based on direct contact with animals or the consumption of food.To estimate the exposure of humans with C. difficile via food, we screened 364 different retail fresh poultry meat products purchased in Berlin and Brandenburg, Germany and further characterized the isolates. None of the 42 turkey or chicken meat samples without skin was contaminated. However, 51 (15.8%) of 322 tested fresh chicken meat samples with skin were C. difficile-positive. The vast majority (84.3%) of all isolates exhibited toxin genes tcdA and tcdB, whereas the binary toxin cdtA/B was absent. Most of the isolates (50/51) were susceptible to all six investigated antimicrobials. However, one non-toxigenic strain was multidrug resistant to the antimicrobials clindamycin and erythromycin. The isolates were mainly represented by PCR-ribotypes (RT) 001, RT002, RT005, and RT014, which were already associated with human CDI cases in Germany and were partially detected in poultry. The relatively high contamination rate of fresh retail chicken meat with skin purchased in Germany indicates chicken meat as a potential source of human infections. Moreover, we identified cutting plants with a higher rate of a C. difficile-contamination (21.4–32.8%). To compare the phylogenetic relationship of the isolated strains from certain cutting plants over several months in 2018 and 2019, we analyzed them using NGS followed by core genome MLST. Interestingly, highly related strains (0–3 alleles distance) of common clinical RT001 and RT002 isolates, as well as of the non-toxigenic RT205 isolates were detectable in same cutting plants over a period of three and 16 months, respectively.The continuous contamination with the same strain could be explained by the longterm persistence of this strain within the cutting plant (e.g., within the scalder), or with a recurring entry e.g. from the same fattening farm.

Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality

In order to enhance the quality of a meat product, turkey burgers with a low-fat and a high-fiber level were formulated by the incorporation of insoluble fibers from Tunisian Deglet Nour date seeds as insoluble fiber concentrate (IFC) at 3%, 5%, and 10% (w/w). Compared to Deglet Nour date seeds powder (DSP), physicochemical results revealed that IFC presented higher ( P < 0.05) levels in carbohydrates at 88.85% and lower values of fat (5.94%), protein (3.81%), and ash (2.35%). For the technofunctional properties, IFC improved the oil-holding capacity (OHC) by 57.14% compared to DSP. IFC addition into turkey burgers was also instrumentally investigated by color (L ∗ , a ∗ , and b ∗ ) and textural parameters (hardness, cohesiveness, adhesiveness, and elasticity) and sensory attributes using a 5-point hedonic scale. Furthermore, IFC changed significantly the color of the formulated products. In addition, hardness and adhesiveness values of all experiments increased significantly ( P < 0.05) with the increase of the incorporation levels compared to the control sample. Regarding sensory analysis, formulated with 5 % IFC, turkey burger samples were most appreciated by the panel with higher ( P < 0.05) overall acceptability. Additionally, two multivariate exploratory techniques, namely, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), were used to all obtained data describing the main characteristics attributed to refrigerated turkey meat samples. The applied chemometric approaches were useful in discriminating meat samples and therefore offer an approach to rely interrelationships between meat quality traits. Overall, the findings demonstrate the potential functional and economic utility of IFC as a promising ingredient for future healthy meat applications.

Using Low-Energy Electrons for the Antimicrobial Processing of Poultry Meat

A series of comprehensive studies is performed to optimize the use of radiation technologies in the sterilization and processing of biological objects. Experimental study reveals the nonlinear dependence of the effectiveness of suppressing pathogenic microorganisms on samples of chilled turkey meat on the dose rate with the doses ranging from 0.25 to 6 kGy. Fluorescence fingerprinting reveals no appreciable differences between irradiated and non-irradiated samples.

Heterogeneity of Salmonella isolates obtained from various sources in Russia 2010–2019

Aim: the goal of the study was to evaluate the heterogeneity of the Salmonella enterica subsp. enterica strains isolated from clinical specimens and various environmental sources in the Russian Federation during the period 20112019.
 Materials and methods. The data of 3076 non-typhoid isolates of Salmonella obtained from sporadic and outbreak cases of salmonellosis (n = 2518), food and water samples (n = 558) were used. These isolates were serotyped according to the KaufmanWhite scheme and genotyped by Pulsed-Field Gel Electrophoresis (PFGE) using XbaI and BlnI restriction endonucleases according to a standard PFGE-protocol developed by PulseNet International Network.
 Results. The studied Salmonella isolates were differentiated into 73 serotypes and 601 PFGE types. A comparative analysis of isolates from various sources made it possible to identify subtypes that differed significantly in their prevalence in humans and potential transmission factors (sources). A significant proportion of chicken, turkey, and pork meat samples contained PFGE-subtypes which did not occur in clinical samples. Regional differences in the heterogeneity of the Salmonella spp. were also identified.
 Conclusions. Genetic heterogeneity of the Salmonella population from humans and other sources shows significant variability of virulent properties and indicates the necessity of differentiated assessment of their epidemiological potential.

Drying kinetics behavior of turkey breast meat in different drying methods

AbstractIn this study, turkey breast meat samples were dried with hot air (60, 75, 90°C), microwave (180, 360, 540 W) and freeze (0.1, 0.15, 0.2 mbar) drying and parameters related to the drying kinetics of turkey breast meat were investigated. Although a constant drying rate was not observed for all drying methods, the drying process occurred only during the falling drying rate period. Microwave drying process times were lower than those of hot air and freeze drying because of volumetric heating. Drying times decreased by increasing temperature, power and vacuum pressure. Kinetic parameters were determined by using the semi‐empirical models of 2. Fick's diffusion equation. Two terms, Logarithmic and Page models were found to be better for hot air, microwave and freeze drying, respectively. In addition, the effective diffusion coefficient values were found in range of 2.03–2.53 × 10−10, 27.89–103.96 × 10−10 and 2.99–3.36 × 10−10 m2/s for hot air, microwave and freeze drying, respectively. Effective diffusion coefficients increased in direct proportion with temperature, microwave power and vacuum pressure. The activation energy obtained by the modified Arrhenius equation were 7.481 kJ/mol to 6.043 W/g for hot air and microwave drying respectively.Practical ApplicationsThe drying kinetics behavior of foods is important for protecting the final product quality, determining the process method and optimizing the process parameters in the food industry. Despite the availability of many drying kinetics studies, meat products exhibit different behaviors during the drying process due to their structure and composition. The drying kinetics behavior of turkey breast meat with different drying techniques was investigated in this study. When the effective diffusion coefficient and activation energy data were considered, it was noticed that microwave drying provided a faster and more effective drying process. The moisture content and water activity values, which are very important especially for meat products, showed that freeze drying provided a more reliable product by reducing the moisture content and water activity of final product more than other drying methods.

Incidence and Antibiotic Resistance Properties of Campylobacter Species Isolated From Poultry Meat

Background: F Campylobacter species are imperative foodborne bacteria because of the contaminated poultry meat consumption. Objectives: This study was conducted to recognize the incidence and antimicrobial resistance profile of Campylobacter species recovered from raw poultry meat samples. Materials and Methods: A total of 695 poultry meat samples were collected and assessed by culture technique. Bacterial species were identified by polymerase chain reaction (PCR). Antimicrobial resistance was assessed by disk diffusion method (DDM). Results: The contamination rate of samples with Campylobacter spp. was 44.75% with higher contamination rate of wild duck (84%), wild goose (83.33%), coot (78.26%), chicken (67.78%), and wild pheasant (66.66%), respectively. Campylobacter jejuni and C. coli bacteria were found in 84.24% and 15.76% of Campylobacter spp., respectively. The highest incidence of C. jejuni was obtained in partridge (95.45%), quail (95%), pheasant (92.31%), and wild duck (90.48%) meat samples, respectively. The highest incidence of C. coli was found in turkey (52.63%) and wild pheasant (22.22%) meat samples, respectively. Moreover, C. jejuni had the highest resistance to tetracycline (76.34%), nalidixic acid (65.65%), ciprofloxacin (58.78%), enrofloxacin (39.69%), and ampicillin (38.55%), respectively. C. coli had the highest resistance to nalidixic acid (48.99%), ciprofloxacin (40.82%), and enrofloxacin (38.78%), respectively. Conclusion: Poultry meat, particularly partridge, quail, pheasant, turkey, and wild avian are the main sources of Campylobacter transmission. Furthermore, higher incidence and antibiotic resistance of C. jejuni was found. Proper cooking of poultry meat and monitoring the antibiotic prescription can lessen the occurrence of antibiotic-resistant Campylobacter spp. in poultry meat.

Dissemination and Comparison of Genetic Determinants of mcr-Mediated Colistin Resistance in Enterobacteriaceae via Retailed Raw Meat Products.

The global food chain may significantly promote the dissemination of bacteria resistant to antibiotics around the world. This study was aimed at determining the prevalence and genetic characteristics of Enterobacteriaceae with mcr-mediated colistin (CT) resistance in retail meat of different origins. Bacteria of the Enterobacteriaceae family carrying the mcr-1 gene were detected in 21% (18/86) of the examined samples, especially in turkey meat and liver originating from EU and non-EU countries (19%) and in rabbit meat imported from China (2%). The examined samples of the meat and liver of chicken and other poultry and of pork and beef were negative for the presence of bacteria carrying the mcr-1 to mcr-5 genes. A huge number of isolates belonging to Escherchia coli (n = 54), Klebsiella pneumoniae (n = 6), and Citrobacter braakii (n = 1) carrying the mcr-1 gene were obtained. Despite the high heterogeneity of the tested isolates, the mcr-1 gene was localized on only three types of plasmids (IncX4, IncHI2, and IncI2). The most frequent type of plasmid was IncX4, which carried the mcr-1 gene in 77% of E. coli and K. pneumoniae isolates from turkey meat and liver samples from the Czechia, Germany, Poland, and Brazil. Our findings indicate highly probable interspecies transfer of IncX4 and IncI2 plasmids within one meat sample. The co-resistance of plasmid-mediated CT resistance encoded by the mcr-1 and ESBL genes was detected in 18% of the isolates. Another noteworthy finding was the fosA3 gene coding for fosfomycin resistance in a multidrug-resistant isolate of E. coli from rabbit meat imported from China. The observed high level of Enterobacteriaceae with plasmids carrying the mcr-1 gene in retail meat reflects the need for Europe-wide monitoring of mcr-mediated CT resistance throughout the whole food chain.