1
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Change of Campylobacter, Escherichia coli and Salmonella counts in packaged broiler breast meat stored under modified atmosphere and vacuum conditions at 4 and 10 °C based on cultural and molecular biological quantification. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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2
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Al-Sakkaf A. Evaluation of needle injection practices contributing to Campylobacter contamination in New Zealand chicken and chicken products. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2022; 57:617-624. [PMID: 35730486 DOI: 10.1080/03601234.2022.2089512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
One hypothesis for the higher rate of campylobacteriosis in New Zealand (NZ) is that secondary poultry processing practices increase chicken contamination. Chicken marination with needle injection may introduce pathogenic bacteria from the surface deep into the interior muscle tissue. The survival of Campylobacter in/on multi-needle injected chicken products was performed at the processing plant and retail. The 'reduced salts' marinade was not effective in reducing Campylobacter contamination level as the 'high salt' marinade. At the plant, every tested single injected drumstick with 'reduced salt' marinade was contaminated with Campylobacter with up to 3.5 log per drumstick where only 30% of the injected drumsticks with the 'high salt' marinade were contaminated on the surface. At retail, chicken products injected with the 'low salt', the contamination was very low or undetectable as all the products were sold frozen, but the chicken products injected with 'high salt' marinade were sold fresh, and the contamination level varies and can marginally exceed the target Campylobacter contamination limit (3.78 log CFU/carcass) set by The NZ Authority. The multi-needle injection practice tested in this study did not indicate that the marination process could increase the contamination level on chicken or chicken products.
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Affiliation(s)
- Ali Al-Sakkaf
- Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand
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3
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Weerasooriya G, Khan S, Chousalkar KK, McWhorter AR. Invasive potential of sub-lethally injured Campylobacter jejuni and Salmonella Typhimurium during storage in chicken meat juice. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Lazou TP, Gelasakis AI, Chaintoutis SC, Iossifidou EG, Dovas CI. Method-Dependent Implications in Foodborne Pathogen Quantification: The Case of Campylobacter coli Survival on Meat as Comparatively Assessed by Colony Count and Viability PCR. Front Microbiol 2021; 12:604933. [PMID: 33732219 PMCID: PMC7956984 DOI: 10.3389/fmicb.2021.604933] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 02/01/2021] [Indexed: 11/28/2022] Open
Abstract
The aim of the present study was to address method-dependent implications during the quantification of viable Campylobacter coli cells on meat over time. Traditional colony counting on selective and non-selective culture media along with an optimized viability real-time PCR utilizing propidium monoazide-quantitative PCR (PMA-qPCR), spheroplast formation and an internal sample process control (ISPC), were comparatively evaluated for monitoring the survival of C. coli on fresh lamb meat during refrigeration storage under normal atmospheric conditions. On day zero of three independent experiments, lamb meat pieces were artificially inoculated with C. coli and then stored under refrigeration for up to 8 days. Three meat samples were tested on different days and the mean counts were determined per quantification method. An overall reduction of the viable C. coli on lamb meat was observed regardless of the applied quantification scheme, but the rate of reduction followed a method-dependent pattern, the highest being observed for colony counting on modified charcoal cefoperazone deoxycholate agar (mCCDA). Univariate ANOVA indicated that the mean counts of viable C. coli using PMA-qPCR were significantly higher compared to Columbia blood agar (CBA) plating (0.32 log10 cell equivalents, p = 0.015) and significantly lower when mCCDA was compared to CBA plating (0.88 log10 CFU, p < 0.001), indicating that selective culture on mCCDA largely underestimated the number of culturable cells during the course of meat storage. PMA-qPCR outperformed the classical colony counting in terms of quantifying both the culturable and viable but non-culturable (VBNC) C. coli cells, which were generated over time on meat and are potentially infectious and equally important from a public health perspective as their culturable counterparts.
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Affiliation(s)
- Thomai P Lazou
- Laboratory of Hygiene of Foods of Animal Origin - Veterinary Public Health, Faculty of Health Sciences, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Athanasios I Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Athens, Greece
| | - Serafeim C Chaintoutis
- Diagnostic Laboratory, Faculty of Health Sciences, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Eleni G Iossifidou
- Laboratory of Hygiene of Foods of Animal Origin - Veterinary Public Health, Faculty of Health Sciences, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Chrysostomos I Dovas
- Diagnostic Laboratory, Faculty of Health Sciences, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
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5
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Alter T, Reich F. Management Strategies for Prevention of Campylobacter Infections Through the Poultry Food Chain: A European Perspective. Curr Top Microbiol Immunol 2021; 431:79-102. [PMID: 33620649 DOI: 10.1007/978-3-030-65481-8_4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
Abstract
Numerous studies point out that at present, a complete elimination of Campylobacter species in the poultry food chain is not feasible. Thus, the current aim should be to establish control measures and intervention strategies to minimize the occurrence of Campylobacter spp. in livestock (esp. poultry flocks) and to reduce the quantitative Campylobacter burden along the food chain in animals and subsequently in foods. The most effective measures to mitigate Campylobacter focus on the primary production stage. Nevertheless, measures applied during slaughter and processing complement the general meat hygiene approaches by reducing fecal contamination during slaughtering and processing and as a consequence help to reduce Campylobacter in poultry meat. Such intervention measures at slaughter and processing level would include general hygienic improvements, technological innovations and/or decontamination measures that are applied at single slaughter or processing steps. In particular, approaches that do not focus on a single intervention measure would need to be based on a thorough process of evaluation, and potential combinatory effects have to be modeled and tested. Finally, the education of all stakeholders (including retailers, food handlers and consumers) is required and will help to increase awareness for the presence of foodborne pathogens in raw meat and meat products and can thus aid in the development of the required good kitchen hygiene.
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Affiliation(s)
- Thomas Alter
- Center for Veterinary Public Health, Institute of Food Safety and Food Hygiene, Free University Berlin, Koenigsweg 69, Berlin, 14163, Germany.
| | - Felix Reich
- German Federal Institute for Risk Assessment, Max-Dohrn-Strasse 8-10, Berlin, 10589, Germany
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6
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Duqué B, Canon J, Haddad N, Guillou S, Membré JM. Quantitative approach to assess the compliance to a performance objective (PO) of Campylobacter jejuni in poultry meat in France. Int J Food Microbiol 2020; 336:108916. [PMID: 33091756 DOI: 10.1016/j.ijfoodmicro.2020.108916] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 08/19/2020] [Accepted: 10/04/2020] [Indexed: 11/28/2022]
Abstract
Predictive modelling is used in microbiological risk assessment to quantify the growth and inactivation of microorganisms through the use of mathematical models. Campylobacter jejuni is one of the main foodborne pathogens and broiler meat is considered as the most important source of human campylobacteriosis. The purpose of this study was to assess the effects of heating and chilling during the poultry slaughter process on inactivation kinetics of Campylobacter jejuni during chilled storage in order to predict its contamination level prior to preparation and consumption in the consumer's home, and then to assess the compliance to a Performance Objective (PO). Three strains of C. jejuni were submitted to consecutive heat (54 °C for 3 min) and cold (3 °C for 2 h) stresses, mimicking the two main slaughtering steps, i.e. scalding and chilling, by inoculating chicken fillets with three different concentrations (4, 6 and 8 log10 CFU/g). Fillets were then stored at 6 °C during 17 days under the modified atmosphere currently used by food processors (70% O2/30% CO2). For all strains, bacterial log reduction was the lowest when inoculated at 8 log10 CFU/g. One strain showed an enhanced resistance during cold storage after application of stressing steps, suggesting an impact of the cell history on further bacterial resistance. Taking strain variability into account, after six days of storage, predictions showed compliance of ready-to-be-cooked chicken meat with a hypothetical PO of 2.55 log10 CFU/g, value set before the meat enters the consumer's home by the ICMSF (International Commission on Microbiological Specifications for Foods). This study opens the path to assess the compliance to a PO of Campylobacter jejuni in poultry meat and more generally provides inputs to refine microbiological risk assessment by taking into account the cell history and more particularly the impact of stressful steps on the subsequent inactivation at consumer's home.
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7
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Barakat AMA, El-Razik KAA, Elfadaly HA, Rabie NS, Sadek SAS, Almuzaini AM. Prevalence, molecular detection, and virulence gene profiles of Campylobacter species in humans and foods of animal origin. Vet World 2020; 13:1430-1438. [PMID: 32848321 PMCID: PMC7429388 DOI: 10.14202/vetworld.2020.1430-1438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Accepted: 05/29/2020] [Indexed: 11/23/2022] Open
Abstract
BACKGROUND AND AIM Campylobacteriosis is one of the most well-characterized bacterial foodborne infections worldwide that arise chiefly due to the consumption of foods of animal origin such as poultry, milk, and their products. The disease is caused by numerous species within the genus Campylobacter, but Campylobacter jejuni is the most commonly isolated species from established cases of human campylobacteriosis. This study was conducted to determine the prevalence and virulence of Campylobacter isolates from human, chicken, and milk and milk products in Egypt. MATERIALS AND METHODS A total of 1299 samples (547 chicken intestine and liver, 647 milk and milk products, and 105 human stool) were collected and microbiologically investigated, confirmed by multiplex polymerase chain reaction (PCR) targeting the 23S rRNA, hipO, and glyA genes specific for Campylobacter spp., C. jejuni, and Campylobacter Coli, respectively, followed by virulence genes (Campylobacter adhesion to fibronectin F [cadF] and cdtB) detection using PCR. RESULTS About 38.09%, 37.84%, and 8.5% of human stool, chicken, and milk and milk product samples, respectively, were bacteriologically positive, with a total of 302 Campylobacter isolates. All isolates were molecularly confirmed as Campylobacter spp. (100%) where 285 isolates (94.37%) were identified as C. jejuni and 17 isolates (5.62%) as C. coli. Regarding the virulence pattern, all isolates (100%) carried cadF gene while cytolethal distending toxin B gene was definite in 284/302 isolates (94%), concisely, 282/285 (98.94%) C. jejuni isolates, and in 2/17 (11.76%) C. coli isolates. CONCLUSION The widespread presence of these highly virulent Campylobacter, especially C. jejuni, proofs the urgent need for the implementation of stringent control, public health, and food protection strategies to protect consumers from this zoonotic pathogen. The availability of information about pathogen virulence will enable enhanced local policy drafting by food safety and public health officials.
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Affiliation(s)
| | | | - Hassan A. Elfadaly
- Department of Zoonotic Diseases, National Research Centre, Dokki, Giza, Egypt
| | - Nagwa S. Rabie
- Department of Poultry Diseases, National Research Centre, Dokki, Giza, Egypt
| | - Sabry A. S. Sadek
- Department of Zoonotic Diseases, National Research Centre, Dokki, Giza, Egypt
| | - Abdulaziz M. Almuzaini
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
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8
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Retail liver juices enhance the survivability of Campylobacter jejuni and Campylobacter coli at low temperatures. Sci Rep 2019; 9:2733. [PMID: 30804407 PMCID: PMC6389972 DOI: 10.1038/s41598-018-35820-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Accepted: 11/10/2018] [Indexed: 12/12/2022] Open
Abstract
The high prevalence of Campylobacter spp. in retail liver products was previously reported and has been linked to several outbreaks of campylobacteriosis. The main objective of this study was to investigate the influence of retail liver juices on the survivability of several strains of C. jejuni and C. coli, which were previously isolated from various retail meats at 4 °C. All tested Campylobacter strains showed higher survival in beef liver juice (BLJ) and chicken liver juice (CLJ) as compared to beef and chicken juices (BJ and CJ) or Mueller Hinton broth (MHB) at 4 °C. Overall, C. jejuni strains showed greater survival in retail liver and meat juices as compared to C. coli. CLJ enhanced biofilm formation of most C. coli strains and supported growth in favorable conditions. When diluted, retail liver and meat juices enhanced survival of Campylobacter strains at low temperatures and increased aerotolerance. In conclusion, beef and chicken liver juices enhanced the survival of C. jejuni and C. coli strains at low temperatures, which helps explain the high prevalence of Campylobacter spp. in retail liver products.
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9
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Pacholewicz E, Buhler C, Wulsten IF, Kraushaar B, Luu HQ, Iwobi AN, Huber I, Stingl K. Internal sample process control improves cultivation-independent quantification of thermotolerant Campylobacter. Food Microbiol 2018; 78:53-61. [PMID: 30497608 DOI: 10.1016/j.fm.2018.09.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 08/30/2018] [Accepted: 09/26/2018] [Indexed: 11/26/2022]
Abstract
Quantification of Campylobacter is challenging and one major reason is the fact that bacteria lose cultivability due to cold or oxygen stress during storage at retail. Alternative live/dead discriminatory qPCR currently lacks standardization and might overestimate live cells in the presence of dead cells. In this study an internal sample process control (ISPC) was developed. The ISPC consists of a specified number of peroxide-killed C. sputorum cells to be added to each sample in order to monitor (i) the level of reduction of the signal from dead cells and (ii) DNA losses during sample processing. A species-specific fragment of the 16S rRNA gene of C. sputorum was selected as real-time PCR target, based on its similar size and gene copy number compared to the C. jejuni/coli/lari target and confirmed in an exclusivity study. Extension of the amplification oligonucleotides for the target of thermotolerant Campylobacter improved real-time PCR efficiency, rendering the method suitable for quantification according to international standards. Concordant PCR signal variation of both C. jejuni and C. sputorum targets in co-inoculated chicken rinses verified the suitability of the ISPC. This provides a crucial step towards implementation of cultivation-independent quantification for improved food safety of fastidious bacteria.
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Affiliation(s)
- Ewa Pacholewicz
- German Federal Institute for Risk Assessment (BfR), Department of Biological Safety, National Reference Laboratory for Campylobacter, Berlin, Germany
| | - Christiane Buhler
- German Federal Institute for Risk Assessment (BfR), Department of Biological Safety, National Reference Laboratory for Campylobacter, Berlin, Germany
| | - Imke F Wulsten
- German Federal Institute for Risk Assessment (BfR), Department of Biological Safety, National Reference Laboratory for Campylobacter, Berlin, Germany
| | - Britta Kraushaar
- German Federal Institute for Risk Assessment (BfR), Department of Biological Safety, National Reference Laboratory for Campylobacter, Berlin, Germany
| | - Huong Quynh Luu
- National Institute of Veterinary Research (NIVR), Hanoi, Viet Nam
| | - Azuka N Iwobi
- Bavarian Health and Food Safety Authority (LGL), Oberschleissheim, Germany
| | - Ingrid Huber
- Bavarian Health and Food Safety Authority (LGL), Oberschleissheim, Germany
| | - Kerstin Stingl
- German Federal Institute for Risk Assessment (BfR), Department of Biological Safety, National Reference Laboratory for Campylobacter, Berlin, Germany.
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10
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Castro AGSA, Dorneles EMS, Santos ELS, Alves TM, Silva GR, Figueiredo TC, Assis DCS, Lage AP, Cançado SV. Viability of Campylobacter spp. in frozen and chilled broiler carcasses according to real-time PCR with propidium monoazide pretreatment. Poult Sci 2018; 97:1706-1711. [PMID: 29471351 DOI: 10.3382/ps/pey020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Accepted: 01/08/2018] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to evaluate the viability of Campylobacter spp. in frozen and chilled broiler carcasses using real-time PCR with propidium monoazide (PMA) pretreatment. Sixty broiler carcasses were collected: 30 frozen and 30 chilled. Each carcass was submitted to 2 real-time PCR protocols to detect and quantify Campylobacter spp.: one using pretreatment with PMA, which blocks the amplification of DNA from dead bacteria, and the other without PMA. The results showed that PMA-pretreated carcasses, either frozen or chilled, had a lower positivity rate compared to untreated samples (P < 0.001). Regarding storage temperatures, PMA-pretreated frozen carcasses that tested positive were in a lesser number than chilled carcasses (P < 0.05). However, the quantification of total and live bacteria in PMA-pretreated frozen carcasses that tested positive showed no significant difference compared to chilled carcasses. It was concluded that the real-time PCR with PMA pretreatment was a sensitive method for evaluating the viability of Campylobacter spp. in broiler carcasses. Chilled broiler carcasses would represent greater hazard to public health concerning Campylobacter transmission.
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Affiliation(s)
- Andréa G S A Castro
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Caixa Postal 567, 30123-970, Belo Horizonte, MG, Brazil
| | - Elaine M S Dorneles
- Departamento de Medicina Veterinária, Universidade Federal de Lavras, Av. Dr. Sylvio Menicucci 1001, Caixa Postal 3037, 37200-000, Lavras, MG, Brazil
| | - Ethiene L S Santos
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Caixa Postal 567, 30123-970, Belo Horizonte, MG, Brazil
| | - Telma M Alves
- Departamento de Medicina Veterinária Preventiva, Escola de Veterinária, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Caixa Postal 567, 30123-970, Belo Horizonte, MG, Brazil
| | - Guilherme R Silva
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Caixa Postal 567, 30123-970, Belo Horizonte, MG, Brazil
| | - Tadeu C Figueiredo
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Caixa Postal 567, 30123-970, Belo Horizonte, MG, Brazil
| | - Débora C S Assis
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Caixa Postal 567, 30123-970, Belo Horizonte, MG, Brazil
| | - Andrey P Lage
- Departamento de Medicina Veterinária Preventiva, Escola de Veterinária, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Caixa Postal 567, 30123-970, Belo Horizonte, MG, Brazil
| | - Silvana V Cançado
- Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Caixa Postal 567, 30123-970, Belo Horizonte, MG, Brazil
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11
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Lamas A, Regal P, Vázquez B, Miranda JM, Cepeda A, Franco CM. Salmonella and Campylobacter biofilm formation: a comparative assessment from farm to fork. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4014-4032. [PMID: 29424050 DOI: 10.1002/jsfa.8945] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 01/16/2018] [Accepted: 02/02/2018] [Indexed: 06/08/2023]
Abstract
It takes several steps to bring food from the farm to the fork (dining table), and contamination with food-borne pathogens can occur at any point in the process. Campylobacter spp. and Salmonella spp. are the main microorganisms responsible for foodborne disease in the EU. These two pathogens are able to persist throughout the food supply chain thanks to their ability to form biofilms. Owing to the high prevalence of Salmonella and especially of Campylobacter in the food supply chain and the huge efforts of food authorities to reduce these levels, it is of great importance to fully understand their mechanisms of persistence. Diverse studies have evaluated the biofilm-forming capacity of foodborne pathogens isolated at different steps of food production. Nonetheless, the principal obstacle of these studies is to reproduce the real conditions that microorganisms encounter in the food supply chain. While there are a wide number of Salmonella biofilm studies, information on Campylobacter biofilms is still limited. A comparison between the two microorganisms could help to develop new research in the field of Campylobacter biofilms. Therefore, this review evaluates relevant work in the field of Salmonella and Campylobacter biofilms and the applicability of the data obtained from these studies to real working conditions. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Alexandre Lamas
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - Patricia Regal
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - Beatriz Vázquez
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - José M Miranda
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - Alberto Cepeda
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
| | - Carlos M Franco
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Lugo, Spain
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12
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Burfoot D, Hall J, Nicholson K, Holmes K, Hanson C, Handley S, Mulvey E. Effect of rapid surface cooling on Campylobacter numbers on poultry carcasses. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.041] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Campylobacter jejuni contamination of broiler carcasses: Population dynamics and genetic profiles at slaughterhouse level. Food Microbiol 2015; 50:97-101. [DOI: 10.1016/j.fm.2015.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2014] [Revised: 01/09/2015] [Accepted: 03/18/2015] [Indexed: 11/18/2022]
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14
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Al-Qadiri H, Sablani SS, Ovissipour M, Al-Alami N, Govindan B, Rasco B. Effect of oxygen stress on growth and survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions. J Food Prot 2015; 78:691-7. [PMID: 25836393 DOI: 10.4315/0362-028x.jfp-14-427] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study investigated the growth and survival of three foodborne pathogens (Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes) in beef (7% fat) and nutrient broth under different oxygen levels. Samples were tested under anoxic (<0.5%), microoxic (6 to 8%), and oxic (20%) conditions during storage at 7 °C for 14 days and at 22 °C for 5 days. Two initial inoculum concentrations were used (1 and 2 log CFU per g of beef or per ml of broth). The results show that C. perfringens could grow in beef at 22 °C, with an increase of approximately 5 log under anoxic conditions and a 1-log increase under microoxic conditions. However, C. perfringens could not survive in beef held at 7 °C under microoxic and oxic storage conditions after 14 days. In an anoxic environment, C. perfringens survived in beef samples held at 7 °C, with a 1-log reduction. A cell decline was observed at 2 log under these conditions, with no surviving cells at the 1-log level. However, the results show that C. jejuni under microoxic conditions survived with declining cell numbers. Significant increases in L. monocytogenes (5 to 7 log) were observed in beef held at 22 °C for 5 days, with the lowest levels recovered under anoxic conditions. L. monocytogenes in refrigerated storage increased by a factor of 2 to 4 log. It showed the greatest growth under oxic conditions, with significant growth under anoxic conditions. These findings can be used to enhance food safety in vacuum-packed and modified atmosphere-packaged food products.
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Affiliation(s)
- Hamzah Al-Qadiri
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164, USA.
| | | | - Nivin Al-Alami
- Water, Energy and Environment Center, The University of Jordan, Amman 11942, Jordan
| | - Byju Govindan
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, Pullman, Washington 99164, USA
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15
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Gunther NW, Rajkowski KT, Sommers C. Survival after cryogenic freezing of Campylobacter species in ground Turkey patties treated with polyphosphates. J Food Prot 2015; 78:419-23. [PMID: 25710161 DOI: 10.4315/0362-028x.jfp-14-301] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The use of polyphosphate-based marinades in the processing of poultry has been previously shown to increase the survival of Campylobacter species present in the exudates derived from these products. This study investigates the effects that some of the same polyphosphates have on the survival of Campylobacter species within a ground turkey product subjected to cryogenic freezing. Ground turkey patties with two different polyphosphate formulations added in two different concentrations were artificially contaminated with known concentrations of Campylobacter jejuni or Campylobacter coli. The patties were cryogenically frozen at -80°F (-62.2°C) with liquid nitrogen vapor and held at -20°C for 7 or 33 days, after which the number of Campylobacter surviving in the patties was determined. On average the cryogenic freezing resulted in a 2.5-log decrease in the survival of C. jejuni cells and a 2.9-log decrease in C. coli cells present in the turkey patties. Additionally, the presence of polyphosphates in the turkey patties had no effect on Campylobacter survival up to the maximum allowed concentration (0.5%) for polyphosphates in poultry marinades. Finally, it was determined that the added polyphosphates had little effect on the pH of the ground turkey meat; an effect which previously had been implicated in the enhancement of Campylobacter survival due to the presence of polyphosphates.
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Affiliation(s)
- Nereus W Gunther
- Molecular Characterization of Foodborne Pathogens Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
| | - Kathleen T Rajkowski
- Food Safety and Intervention Technologies, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Christopher Sommers
- Food Safety and Intervention Technologies, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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16
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Suo B, Wang X, Pan Z, Wang N, Ai Z, Yu S, Salazar JK. Inactivation and sublethal injury kinetics of Staphylococcus aureus in broth at low temperature storage. J Food Prot 2014; 77:1689-95. [PMID: 25285485 DOI: 10.4315/0362-028x.jfp-13-540] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Low temperatures are widely used to ensure food quality and safety. However, sublethally injured Staphylococcus aureus is an important microbiological safety concern in low temperature food. The objective of this study was to develop predictive inactivation kinetic models for the inactivation and sublethal injury of S. aureus in broth at different temperatures (4 to -18°C) and time points. S. aureus was diluted in tryptic soy broth plus 0.6% (wt/vol) yeast extract (TSBYE) to obtain approximately 10(8) CFU/ml and was stored separately at 4, -3, -11, and -18°C. After specific time points within 96 days, survival of S. aureus was determined on TSBYE and TSBYE agar plus 10% NaCl for enumeration of the total viable and noninjured cell numbers, respectively. Linear, Weibull, and modified Gompertz models were applied to determine survival curve regression. The combination of low temperature and time resulted in S. aureus inactivation, although the cells were able to survive in this sublethal state. Storage temperature was the critical parameter in survival of S. aureus. The modified Weibull model successfully described a second model of noninjured S. aureus cell survival at different low temperatures, whereas only the linear model was able to fit the total viable cells. The predictive model may be used to estimate the level of S. aureus contamination in food at low storage temperatures and times, and it provides new insight into the sublethally injured survival state of S. aureus in low temperature food.
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Affiliation(s)
- Biao Suo
- College of Food Science and Technology, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China; Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China
| | - Xiaojie Wang
- College of Food Science and Technology, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China
| | - Zhili Pan
- College of Food Science and Technology, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China
| | - Na Wang
- Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China; Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, 63 Nongye Road, Zhengzhou 450002, People's Republic of China.
| | - Shuijing Yu
- Faculty of Resource and Environmental Engineering, Jiangxi University of Science and Technology, No. 86, Hongqi Avenue, Ganzhou, Jiangxi, 341000, People's Republic of China
| | - Joelle K Salazar
- U.S. Food and Drug Administration, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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17
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Park NY, Ro EY, Jo HJ, Park KS, Yoon KS. Effect of Packaging and Temperature on Survival Kinetics of C
ampylobacter jejuni
on Precooked Chicken Breast. J Food Saf 2014. [DOI: 10.1111/jfs.12137] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Na Yoon Park
- Department of Food and Nutrition; College of Human Ecology; Kyung Hee University; Seoul 130-701 Korea
| | - Eun Young Ro
- Department of Food and Nutrition; College of Human Ecology; Kyung Hee University; Seoul 130-701 Korea
| | - Hye Jin Jo
- Department of Food and Nutrition; College of Human Ecology; Kyung Hee University; Seoul 130-701 Korea
| | - Kun Sang Park
- Food Microbiology Division; Ministry of Food and Drug Safety; Chungcheongbuk-do Korea
| | - Ki Sun Yoon
- Department of Food and Nutrition; College of Human Ecology; Kyung Hee University; Seoul 130-701 Korea
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18
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Bolton D, Meredith H, Walsh D, McDowell D. Poultry Food Safety Control Interventions in the Domestic Kitchen. J Food Saf 2014. [DOI: 10.1111/jfs.12092] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- D. Bolton
- Food Safety Department; Ashtown Food Research Centre; Dublin Ireland
| | - H. Meredith
- Food Safety Department; Ashtown Food Research Centre; Dublin Ireland
- Food Microbiology Research Unit; School of Health and Life Sciences; University of Ulster; Newtownabbey Northern Ireland U.K
| | - D. Walsh
- Food Safety Department; Ashtown Food Research Centre; Dublin Ireland
| | - D. McDowell
- Food Microbiology Research Unit; School of Health and Life Sciences; University of Ulster; Newtownabbey Northern Ireland U.K
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19
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Krüger NJ, Buhler C, Iwobi AN, Huber I, Ellerbroek L, Appel B, Stingl K. "Limits of control"--crucial parameters for a reliable quantification of viable campylobacter by real-time PCR. PLoS One 2014; 9:e88108. [PMID: 24505398 PMCID: PMC3914927 DOI: 10.1371/journal.pone.0088108] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2013] [Accepted: 01/07/2014] [Indexed: 11/19/2022] Open
Abstract
The unsuitability of the "CFU" parameter and the usefulness of cultivation-independent quantification of Campylobacter on chicken products, reflecting the actual risk for infection, is increasingly becoming obvious. Recently, real-time PCR methods in combination with the use of DNA intercalators, which block DNA amplification from dead bacteria, have seen wide application. However, much confusion exists in the correct interpretation of such assays. Campylobacter is confronted by oxidative and cold stress outside the intestine. Hence, damage caused by oxidative stress probably represents the most frequent natural death of Campylobacter on food products. Treatment of Campylobacter with peroxide led to complete loss of CFU and to significant entry of any tested DNA intercalator, indicating disruption of membrane integrity. When we transiently altered the metabolic state of Campylobacter by abolishing the proton-motive force or by inhibiting active efflux, CFU was constant but enhanced entry of ethidium bromide (EtBr) was observed. Consistently, ethidium monoazide (EMA) also entered viable Campylobacter, in particular when nutrients for bacterial energization were lacking (in PBS) or when the cells were less metabolically active (in stationary phase). In contrast, propidium iodide (PI) and propidium monoazide (PMA) were excluded from viable bacterial cells, irrespective of their metabolic state. As expected for a diffusion-limited process, the extent of signal reduction from dead cells depended on the temperature, incubation time and concentration of the dyes during staining, prior to crosslinking. Consistently, free protein and/or DNA present in varying amounts in the heterogeneous matrix lowered the concentration of the DNA dyes at the bacterial membrane and led to considerable variation of the residual signal from dead cells. In conclusion, we propose an improved approach, taking into account principles of method variability and recommend the implementation of process sample controls for reliable quantification of intact and potentially infectious units (IPIU) of Campylobacter by real-time PCR.
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Affiliation(s)
- Nora-Johanna Krüger
- National Reference Laboratory for Campylobacter, Federal Institute for Risk Assessment, Berlin, Germany
| | - Christiane Buhler
- National Reference Laboratory for Campylobacter, Federal Institute for Risk Assessment, Berlin, Germany
| | - Azuka N. Iwobi
- Bavarian Health and Food Safety Authority, Oberschleißheim, Germany
| | - Ingrid Huber
- Bavarian Health and Food Safety Authority, Oberschleißheim, Germany
| | - Lüppo Ellerbroek
- National Reference Laboratory for Campylobacter, Federal Institute for Risk Assessment, Berlin, Germany
| | - Bernd Appel
- National Reference Laboratory for Campylobacter, Federal Institute for Risk Assessment, Berlin, Germany
| | - Kerstin Stingl
- National Reference Laboratory for Campylobacter, Federal Institute for Risk Assessment, Berlin, Germany
- * E-mail:
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20
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Al-Sakkaf A. Campylobacteriosis in New Zealand: A new twist to the tale? Part one (the pathogen and the poultry plant). Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.051] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Boysen L, Wechter N, Rosenquist H. Effects of decontamination at varying contamination levels of Campylobacter jejuni on broiler meat. Poult Sci 2013; 92:1425-9. [DOI: 10.3382/ps.2012-02889] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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22
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Chaine A, Arnaud E, Kondjoyan A, Collignan A, Sarter S. Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin. Int J Food Microbiol 2013; 162:276-82. [PMID: 23454819 DOI: 10.1016/j.ijfoodmicro.2013.01.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2012] [Revised: 01/16/2013] [Accepted: 01/20/2013] [Indexed: 11/29/2022]
Abstract
Campylobacteriosis and salmonellosis are the most frequently reported zoonotic infectious diseases. The present work evaluated the effectiveness of steam treatment at 100 °C for 8s, a 5% lactic acid treatment for 1 min and their combination for inactivating Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin. The impact of each treatment on the total aerobic mesophilic bacteria and the effect of rinsing after contact with lactic acid were also evaluated. Residual bacteria were counted immediately after treatment or after seven days of storage at 4 °C. Results demonstrated the immediate efficiency of the steam and the combined treatments with reductions of approximately 6 and 5 log cfu/cm2 respectively for S. Enteritidis and C. jejuni. They also showed significant reductions (equal to or >3.2 log cfu/cm2) in the total aerobic mesophilic plate count. Lactic acid had a persistent effect on pathogen growth during storage which was significantly higher when the skin was not rinsed, reaching reductions of 3.8 log cfu/cm2 for both S. Enteritidis and C. jejuni. Only the combined treatments significantly reduced the recovery of the total aerobic mesophilic bacteria during storage. The significant reductions in both pathogens and total aerobic mesophilic bacteria on treated chicken skins are possible ways to improve the safety and shelf life of the product although high levels of indigenous non-pathogenic bacteria may be beneficial due to their protective effect against potential re-contamination of chicken skin.
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Affiliation(s)
- Aline Chaine
- CIRAD, UMR Qualisud, F-97408 Saint-Denis, La Réunion, France.
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23
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Vidal AB, Rodgers J, Arnold M, Clifton-Hadley F. Comparison of Different Sampling Strategies and Laboratory Methods for the Detection ofC. jejuniandC. colifrom Broiler Flocks at Primary Production. Zoonoses Public Health 2012; 60:412-25. [DOI: 10.1111/zph.12009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Ivić-Kolevska S, Miljković-Selimović B, Kocić B. Survival of Campylobacter jejuni in chicken meat at frozen storage temperatures. Acta Microbiol Immunol Hung 2012; 59:185-98. [PMID: 22750779 DOI: 10.1556/amicr.59.2012.2.4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
The aim of this study was to determine the survival of Campylobacter jejuni in chicken meat samples at frozen temperatures and given length of incubation and to determine the impact of aerobic bacteria on the survival of C. jejuni. The chicken meat samples were inoculated with C. jejuni NCTC 11351 suspensions and stored in bags at temperatures of -20°C and -70°C. The mean value of C. jejuni from meat samples decreased from 7.52 log10 CFU/g after 30 minutes of incubation at ambient temperature, to 3.87 log10 CFU/g on the eighth week of incubation at -20°C, and to 3.78 log10 CFU/g at incubation at -70°C after the same incubation period. Both freezing temperatures, -20°C and -70°C, decreased the number of campylobacters. The presence of aerobic mesophilic bacteria did not influence the survival of C. jejuni in chicken meet samples. Keeping poultry meat at freezing temperatures is important for the reduction of C. jejuni, which has a strong influence on the prevention of occurrence of campylobacteriosis in humans.
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25
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Stingl K, Knüver MT, Vogt P, Buhler C, Krüger NJ, Alt K, Tenhagen BA, Hartung M, Schroeter A, Ellerbroek L, Appel B, Käsbohrer A. Quo vadis? - Monitoring Campylobacter in Germany. Eur J Microbiol Immunol (Bp) 2012; 2:88-96. [PMID: 24611125 DOI: 10.1556/eujmi.2.2012.1.12] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2012] [Accepted: 01/16/2012] [Indexed: 11/19/2022] Open
Abstract
Campylobacter is a poorly recognized foodborne pathogen, leading the statistics of bacterially caused human diarrhoea in Europe during the last years. In this review, we present qualitative and quantitative German data obtained in the framework of specific monitoring programs and from routine surveillance. These also comprise recent data on antimicrobial resistances of food isolates. Due to the considerable reduction of in vitro growth capabilities of stressed bacteria, there is a clear discrepancy between the detection limit of Campylobacter by cultivation and its infection potential. Moreover, antimicrobial resistances of Campylobacter isolates established during fattening of livestock are alarming, since they constitute an additional threat to human health. The European Food Safety Authority (EFSA) discusses the establishment of a quantitative limit for Campylobacter contamination of broiler carcasses in order to achieve an appropriate level of protection for consumers. Currently, a considerable amount of German broiler carcasses would not comply with this future criterion. We recommend Campylobacter reduction strategies to be focussed on the prevention of fecal contamination during slaughter. Decontamination is only a sparse option, since the reduction efficiency is low and its success depends on the initial contamination concentration.
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Affiliation(s)
- K Stingl
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
| | - M-T Knüver
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
| | - P Vogt
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
| | - C Buhler
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
| | - N-J Krüger
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
| | - K Alt
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
| | - B-A Tenhagen
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
| | - M Hartung
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
| | - A Schroeter
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
| | - L Ellerbroek
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
| | - B Appel
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
| | - A Käsbohrer
- Department of Biological Safety, Federal Institute for Risk Assessment Diedersdorfer Weg 1, 12277 Berlin Germany
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26
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Ganan M, Silván J, Carrascosa A, Martínez-Rodríguez A. Alternative strategies to use antibiotics or chemical products for controlling Campylobacter in the food chain. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.09.027] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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27
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Baumgartner A, Felleisen R. Market surveillance for contamination with thermotolerant campylobacters on various categories of chicken meat in Switzerland. J Food Prot 2011; 74:2048-54. [PMID: 22186044 DOI: 10.4315/0362-028x.jfp-11-228] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
From April 2009 to April 2010, 1,132 samples of different types of chicken meat were tested qualitatively and quantitatively for thermotolerant campylobacters. Samples were recovered at retail in shops from the entire territory of Switzerland and comprised imported meat and meat from domestic production. The meat categories covered by the study were refrigerated and frozen meat, meat with and without skin, and meat preparations. Overall, 38.4% of the samples were positive, and in 27.8%, Campylobacter bacteria could be quantified. Counts ranged from ≥10 to <10(4) CFU/g with a maximum value of 8 × 10(3) CFU/g in a sample of refrigerated chicken meat with skin. The contamination frequencies were 45.2% in meat with skin, 40.8% in meat without skin, and 27.4% in meat preparations. Refrigerated meat was contaminated with Campylobacter bacteria more often than frozen meat (53.9 versus 20.0%). The study also showed considerable differences between the contamination rates found for samples from different large retail chains. In 2010, a further study with 120 samples of refrigerated and sliced chicken meat and fresh chicken liver was carried out in order to test a possible seasonal variation of the occurrence of Campylobacter bacteria. The contamination frequency of sliced meat increased from 10.0% in the period from February to March to 36.7% during July to August. In both sampling periods, the counts remained in the range of ≥10 to <100 CFU/g with a maximum value of 30 CFU/g. For chicken liver, a 10.0% contamination rate was observed in the period from December to January, which rose to 100% in the period from August to October. Contrary to the results for sliced meat, not only did the frequency of contamination increase but so did the Campylobacter counts, with the highest recorded value being 2.2 × 10(4) CFU/g.
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Affiliation(s)
- Andreas Baumgartner
- Federal Office of Public Health, Consumer Protection Directorate, Schwarzenburgstrasse 165, 3003 Berne, Switzerland.
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28
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Chaisowwong W, Kusumoto A, Hashimoto M, Harada T, Maklon K, Kawamoto K. Physiological characterization of Campylobacter jejuni under cold stresses conditions: its potential for public threat. J Vet Med Sci 2011; 74:43-50. [PMID: 21891974 DOI: 10.1292/jvms.11-0305] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Campylobacter jejuni is the major cause of human gastroenteritis worldwide. Under stress conditions, C. jejuni can enter a viable but non-culturable (VBNC) state. We found that the C. jejuni was able to enter a VBNC state by prolonged incubation at 4°C. The standard isolation methods using pre-enrichment steps in Bolton broth or Preston broth could not detect the VBNC cells in spiked chicken meat. The transcription levels of virulence-associated genes (flaA, flaB, cadF, ciaB, cdtA, cdtB and cdtC) were expressed in VBNC cells but in low levels. The VBNC cells retained the ability to invade Caco-2 human intestinal epithelial cells in vitro. In most cases, VBNC cells failed to resuscitate in Caco-2 cells, but in some experiments, they formed colonies after co-incubation with host cells. Collectively, C. jejuni enters into a VBNC state at 4°C and the VBNC C. jejuni remains virulent which may possibly lead to disease in humans. C. jejuni in VBNC state is a potential concern for food safety.
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Affiliation(s)
- Warangkhana Chaisowwong
- Section of Food Microbiology and Immunology, Research Center for Animal Hygiene and Food Safety, Obihiro University of Agriculture and Veterinary Medicine, Hokkaido, Japan
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29
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Risk factors for gastroenteritis: a nested case-control study. Epidemiol Infect 2011; 139:552-9. [DOI: 10.1017/s0950268810001159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
SUMMARYThis nested case-control study investigated the risk factors for gastroenteritis in a cohort using rainwater as their primary domestic water source. Consumption of beef [odds ratio (OR) 2·74, 95% confidence interval (CI) 1·56–4·80], handling of raw fresh chicken in the household (OR 1·52, 95% CI 1·02–2·29) and animal contact (OR 1·83, 95% CI 1·20–2·83) were found to be significant risk factors (P>0·05). Significant protective effects were observed with raw salad prepared at home (OR 0·33, 95% CI 0·18–0·58), consumption of salami (OR 0·60, 95% CI 0·36–0·98), and shellfish (OR 0·31, 95% CI 0·14–0·67). This study provides novel insight into community-based endemic gastroenteritis showing that consumption of beef was associated with increased odds of illness and with a population attributable fraction (PAF) of 57·6%. Detecting such a high PAF for beef in a non-outbreak setting was unexpected.
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30
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A quantitative microbiological risk assessment of Campylobacter in the broiler meat chain. ACTA ACUST UNITED AC 2011. [DOI: 10.2903/sp.efsa.2011.en-132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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31
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Zeitouni S, Kempf I. Fitness cost of fluoroquinolone resistance in Campylobacter coli and Campylobacter jejuni. Microb Drug Resist 2011; 17:171-9. [PMID: 21388301 DOI: 10.1089/mdr.2010.0139] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, the fitness cost of fluoroquinolone resistance was evaluated in vitro, on food matrices, and in vivo, using Campylobacter coli and Campylobacter jejuni in vitro selected mutants. In vitro, the growth rate of the susceptible (wild type) and resistant (mutant) strains did not differ when cultured separately. However, by conducting sequential passages of mixed cultures, the ratio of the resistant mutant to the susceptible strain decreased for C. coli but not for C. jejuni. When the wild type and the mutant were co-inoculated on food matrices, mutants were no longer detectable 3 to 5 days after artificial contamination, but the wild-type strains remained detectable for over 13 days. In mono-inoculated animals, no difference was observed between wild-type and mutant fecal titers. When co-inoculated into chickens, the susceptible strain outcompeted the resistant mutant for C. coli and for C. jejuni. However, for C. coli, if the resistant strain was already present in animals, it could persist at high titers in the digestive tract even in the presence of the wild-type strain. Together, these findings suggest that, depending on strain and study conditions, fluoroquinolone resistance can impose a fitness cost on Campylobacter.
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Affiliation(s)
- Salman Zeitouni
- Mycoplasmology and Bacteriology Unit, French Agency for Food, Environmental and Occupational Health Safety, Ploufragan, France
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32
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Eideh AMF, Al-Qadiri HM. Effect of Refrigerated and Frozen Storage on the Survival of Campylobacter jejuni in Cooked Chicken Meat Breast. J Food Sci 2010; 76:M17-21. [DOI: 10.1111/j.1750-3841.2010.01924.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Murdoch LE, Maclean M, MacGregor SJ, Anderson JG. Inactivation ofCampylobacter jejuniby Exposure to High-Intensity 405-nm Visible Light. Foodborne Pathog Dis 2010; 7:1211-6. [DOI: 10.1089/fpd.2010.0561] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Affiliation(s)
- Lynne Elizabeth Murdoch
- The Robertson Trust Laboratory for Electronic Sterilisation Technologies, Department of Electronic and Electrical Engineering, University of Strathclyde, Glasgow, Scotland
| | - Michelle Maclean
- The Robertson Trust Laboratory for Electronic Sterilisation Technologies, Department of Electronic and Electrical Engineering, University of Strathclyde, Glasgow, Scotland
| | - Scott J. MacGregor
- The Robertson Trust Laboratory for Electronic Sterilisation Technologies, Department of Electronic and Electrical Engineering, University of Strathclyde, Glasgow, Scotland
| | - John G. Anderson
- The Robertson Trust Laboratory for Electronic Sterilisation Technologies, Department of Electronic and Electrical Engineering, University of Strathclyde, Glasgow, Scotland
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34
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Ligowska M, Cohn MT, Stabler RA, Wren BW, Brøndsted L. Effect of chicken meat environment on gene expression of Campylobacter jejuni and its relevance to survival in food. Int J Food Microbiol 2010; 145 Suppl 1:S111-5. [PMID: 20858569 DOI: 10.1016/j.ijfoodmicro.2010.08.027] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2010] [Revised: 08/18/2010] [Accepted: 08/27/2010] [Indexed: 12/21/2022]
Abstract
Poultry meat is the major food source responsible for gastrointestinal infections caused by the human pathogen Campylobacter jejuni. Even though C. jejuni does not grow below 30 °C, the bacterium survives on raw meat surfaces at refrigerated temperatures and thus poses a risk to the consumer. Previously, we have shown that chicken meat juice prolongs survival of C. jejuni at 5 °C compared to laboratory medium, suggesting that compounds present in meat juice influence adaptation to low temperatures. In the present study we have used chicken meat juice to identify C. jejuni genes that are differentially expressed in a typical chicken meat environment encountered by consumers. The analysis showed that chicken meat juice increased expression of luxS involved in quorum sensing, as well as a gene involved in O-linked flagellin glycosylation in C. jejuni, while expression of haemin uptake and the peroxide stress response genes were reduced. Furthermore, we propose that LuxS may play a key role in adaptation to the chicken meat juice environment, as lack of the luxS gene reduces the ability of C. jejuni to survive in chicken meat juice at low temperature. Finally, our data suggest that part of an ABC transport system is induced and we speculate that uptake of cryoprotectants may be important for C. jejuni to adapt to low temperature. In summary, we found that C. jejuni has a specific but limited transcriptional response to chicken meat juice and that luxS has an impact on the prolonged survival of C. jejuni in this important environment in the food chain.
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Affiliation(s)
- Małgorzata Ligowska
- Department of Veterinary Disease Biology, University of Copenhagen, Stigbøjlen 4, 1870 Frederiksberg C, Denmark
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35
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Oyarzabal OA, Oscar TP, Speegle L, Nyati H. Survival of Campylobacter jejuni and Campylobacter coli on retail broiler meat stored at -20, 4, or 12 degrees C and development of Weibull models for survival. J Food Prot 2010; 73:1438-46. [PMID: 20819353 DOI: 10.4315/0362-028x-73.8.1438] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Survival of Campylobacter jejuni and Campylobacter coli isolated from broiler meat was investigated and modeled on retail breast meat. Meat portions were inoculated with C. jejuni or C. coli at 6.4 to 6.8 log CFU/g followed by storage at -20 degrees C for 84 days or at 4 or 12 degrees C for 14 days. Kinetic data within a species and temperature were fitted to the Weibull model. When >or=70% of the residuals were in an acceptable prediction zone from -1 (fail-safe) to 0.5 (fail-dangerous) log units, the model was considered to have acceptable performance. Survival of Campylobacter was highest at 4 degrees C, lowest at 12 degrees C, and intermediate at -20 degrees C. Survival of C. jejuni and C. coli was similar at -20 degrees C but was lower (P<0.05) for C. jejuni than for C. coli at 4 and 12 degrees C. The Weibull model provided acceptable predictions for four of six sets of dependent data with unacceptable performance for survival of C. jejuni at -20 and 12 degrees C. A difference in survival was observed between the two strains of C. jejuni tested. Comparison of Weibull model predictions with data for C. jejuni archived in ComBase revealed mostly unacceptable performance, indicating that C. jejuni and C. coli survival on raw broiler breast meat differs from published results for other strains and growth media. Variation in Campylobacter survival among replicate storage trials was high, indicating that performance of the models can be improved by collection of additional data to better define the survival response during storage at temperatures from -20 to 12 degrees C.
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Affiliation(s)
- Omar A Oyarzabal
- Department of Biological Sciences, Alabama State University, 313 Life Science Building, 1627 Hall Street, Montgomery, Alabama 36101, USA.
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Garcia A, Steele W, Reid S, Taylor D. Risk of carcase contamination with Campylobacter in sheep sent for slaughter into an abattoir in Scotland. Prev Vet Med 2010; 95:99-107. [DOI: 10.1016/j.prevetmed.2010.03.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2007] [Revised: 03/04/2010] [Accepted: 03/19/2010] [Indexed: 11/25/2022]
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Loretz M, Stephan R, Zweifel C. Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.11.007] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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