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Kostoglou D, Simoni M, Vafeiadis G, Kaftantzis NM, Giaouris E. Prevalence of Campylobacter spp., Salmonella spp., and Listeria monocytogenes, and Population Levels of Food Safety Indicator Microorganisms in Retail Raw Chicken Meat and Ready-To-Eat Fresh Leafy Greens Salads Sold in Greece. Foods 2023; 12:4502. [PMID: 38137306 PMCID: PMC10742679 DOI: 10.3390/foods12244502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
The presence of microbial pathogens in foods compromises their safety resulting in foodborne illnesses, public health disorders, product recalls, and economic losses. In this work, 60 samples of chilled raw chicken meat and 40 samples of packaged ready-to-eat (RTE) fresh leafy greens salads, sold in Greek retail stores (butchers and supermarkets), were analyzed for the presence of three important foodborne pathogenic bacteria, i.e., Campylobacter spp., Salmonella spp., and Listeria monocytogenes, following the detection protocols of the International Organization for Standardization (ISO). In parallel, the total aerobic plate count (APC), Enterobacteriaceae, total coliforms, Escherichia coli, and staphylococci were also enumerated as hygiene (safety) indicator organisms. When present, representative typical colonies for each pathogen were biochemically verified, following the ISO guidelines. At the same time, all the Campylobacter isolates from chicken (n = 120) were identified to the species level and further phylogenetically discriminated through multiplex and repetitive sequence-based (rep) polymerase chain reaction (PCR) methods, respectively. Concerning raw chicken, Campylobacter spp. were recovered from 54 samples (90.0%) and Salmonella spp. were recovered from 9 samples (15.0%), while L. monocytogenes was present in 35 samples (58.3%). No Campylobacter was recovered from salads, and Salmonella was present in only one sample (2.5%), while three salads were found to be contaminated with L. monocytogenes (7.5%). The 65% of the Campylobacter chicken isolates belonged to C. jejuni, whereas the rest, 35%, belonged to C. coli. Alarmingly, APC was equal to or above 106 CFU/g in 53.3% and 95.0% of chicken and salad samples, respectively, while the populations of some of the other safety indicators were in some cases also high. In sum, this study unravels high occurrence percentages for some pathogenic and food safety indicator microorganisms in raw chicken meat and RTE fresh leafy greens salads sold in Greek retail, highlighting the need for more extensive microbiological control throughout the food production chain (from the farm/field to the market).
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Affiliation(s)
| | | | | | | | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece; (D.K.)
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Boudou M, ÓhAiseadha C, Garvey P, O’Dwyer J, Hynds P. An ecological study of the spatiotemporal dynamics and drivers of domestically acquired campylobacteriosis in Ireland, 2011-2018. PLoS One 2023; 18:e0291739. [PMID: 37976287 PMCID: PMC10655977 DOI: 10.1371/journal.pone.0291739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 09/05/2023] [Indexed: 11/19/2023] Open
Abstract
In 2021, Campylobacteriosis was the main gastrointestinal disease in the European Union since 2007 according to the European Centre for Disease Prevention and Control. In the Republic of Ireland, the incidence of the disease is particularly high with approximately 3,000 cases per annum, raising significant concerns for national health authorities with an expected increase in the number of cases in the light of climate change. The current study sought to assess the spatio-temporal patterns of campylobacteriosis in the Republic of Ireland using 20,391 cases from January 2011 to December 2018. An ensemble of spatial statistics techniques including seasonal decomposition, spatial clustering and space-time scanning, were used to elucidate the main individual and spatio-temporal characteristics of the disease in the country. Findings revealed that cases from the paediatric age group (i.e., under 5 years old) were more likely to occur in rural areas (aOR: 1.1.27, CI 95% 1.14-1.41) while cases from the intermediate age group (i.e., >5 & <65 years old) were associated with urban living (aOR: 1.30, CI 95% 1.21-1.4). The disease exhibited a peak during Irish summer, with a stronger seasonal signal reported in counties located on the Western part of the country. Infection hotspots were more likely to occur in urban areas, and more particularly on the Southern part of the island and around the main metropolitan areas. Overall, research findings pointed out the influence of local and spatio-temporally specific socio-demographic and environmental risk factors (i.e., cooking habits, local weather, dietary types) therefore highlighting the need for initiating spatio-temporally targeted health management and surveillance strategies.
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Affiliation(s)
- Martin Boudou
- Environmental Sustainability & Health Institute (ESHI), Dublin, Republic of Ireland
| | - Coilín ÓhAiseadha
- Department of Public Health, Health Service Executive (HSE), Dr. Steevens’ Hospital, Dublin, Republic of Ireland
| | - Patricia Garvey
- Health Protection Surveillance Centre, Dublin, Republic of Ireland
| | - Jean O’Dwyer
- School of Biological, Earth and Environmental Sciences, Environmental Research Institute (ERI), University College Cork, Cork, Republic of Ireland
- Irish Centre for Research in Applied Geosciences (iCRAG), University College Dublin, Dublin, Republic of Ireland
| | - Paul Hynds
- Environmental Sustainability & Health Institute (ESHI), Dublin, Republic of Ireland
- Irish Centre for Research in Applied Geosciences (iCRAG), University College Dublin, Dublin, Republic of Ireland
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Wang J, Vaddu S, Bhumanapalli S, Mishra A, Applegate T, Singh M, Thippareddi H. A systematic review and meta-analysis of the sources of Campylobacter in poultry production (preharvest) and their relative contributions to the microbial risk of poultry meat. Poult Sci 2023; 102:102905. [PMID: 37516002 PMCID: PMC10405099 DOI: 10.1016/j.psj.2023.102905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/18/2023] [Accepted: 06/24/2023] [Indexed: 07/31/2023] Open
Abstract
A systematic review and meta-analysis were conducted to idetnify the relative contributions of the sources of Campylobacter in poultry live production to Campylobacter prevalence of broiler meat. The keywords of Campylobacter, prevalence, live production, and broiler were used in Google Scholar to address the research interest. A total of 16,800 citations were identified, and 63 relevant citations were included in the meta-analysis after applying predetermined inclusion and exclusion criteria. A generalized linear mixed model approach combined with logit transformation was used in the current meta-analysis to stabilize the variance. The analysis revealed that Campylobacter is ubiquitous in the poultry house exterior environment including surroundings, wildlife, domestic animals, and farm vehicle, with a predicted prevalence of 14%. The recovery of Campylobacter in the interior environment of the poultry house is far less abundant than in the exterior, with a prevalence of 2%, including litter, water, insects, mice, feed, and air. A lack of evidence was observed for vertical transmission due to the day-old chicks being free of Campylobacter from 4 studies identified. Live birds are the predominant carrier of Campylobacter, with a predicted prevalence of 41%. Transportation equipment used for live haul had an overall prevalence of 39%, with vehicles showing a predicted prevalence of 44% and crates with a predicted prevalence of 22%. The results of this meta-analysis highlight the need to implement effective biosecurity measures to minimize the risk of Campylobacter in poultry meat, as human activity appears to be the primary factor for Campylobacter introduction.
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Affiliation(s)
- J Wang
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - S Vaddu
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - S Bhumanapalli
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - A Mishra
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | - T Applegate
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - M Singh
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | - H Thippareddi
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA.
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Marmion M, Soro AB, Whyte P, Scannell AGM. A culture-based assessment of the microbiota of conventional and free-range chicken meat from Irish processing facilities. Food Microbiol 2023; 114:104306. [PMID: 37290880 DOI: 10.1016/j.fm.2023.104306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/27/2023] [Accepted: 05/11/2023] [Indexed: 06/10/2023]
Abstract
Chicken meat is the most popularly consumed meat worldwide, with free-range and ethically produced meat a growing market among consumers. However, poultry is frequently contaminated with spoilage microbes and zoonotic pathogens which impact the shelf-life and safety of the raw product, constituting a health risk to consumers. The free-range broiler microbiota is subject to various influences during rearing such as direct exposure to the external environment and wildlife which are not experienced during conventional rearing practices. Using culture-based microbiology approaches, this study aimed to determine whether there is a detectable difference in the microbiota from conventional and free-range broilers from selected Irish processing plants. This was done through analysis of the microbiological status of bone-in chicken thighs over the duration of the meat shelf-life. It was found that the shelf-life of these products was 10 days from arrival in the laboratory, with no statistically significant difference (P > 0.05) evident between free-range and conventionally raised chicken meat. A significant difference, however, was established in the presence of pathogenesis-associated genera in different meat processors. These results reinforce past findings which indicate that the processing environment and storage during shelf-life are key determinants of the microflora of chicken products reaching the consumer.
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Affiliation(s)
- M Marmion
- UCD School of Agriculture Food Science and Veterinary Medicine, Ireland; UCD Centre for Food Safety, University College Dublin, Belfield, Dublin, 4, D04 V1W8, Ireland.
| | - A B Soro
- UCD School of Agriculture Food Science and Veterinary Medicine, Ireland; Teagasc Ashtown Food Research Centre, Ashtown, D15DY05, Dublin, Ireland
| | - P Whyte
- UCD School of Veterinary Medicine, Ireland
| | - A G M Scannell
- UCD School of Agriculture Food Science and Veterinary Medicine, Ireland; UCD Institute of Food and Health, Ireland; UCD Centre for Food Safety, University College Dublin, Belfield, Dublin, 4, D04 V1W8, Ireland
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Pang J, Looft T, Zhang Q, Sahin O. Deciphering the Association between Campylobacter Colonization and Microbiota Composition in the Intestine of Commercial Broilers. Microorganisms 2023; 11:1724. [PMID: 37512896 PMCID: PMC10386351 DOI: 10.3390/microorganisms11071724] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/19/2023] [Accepted: 06/29/2023] [Indexed: 07/30/2023] Open
Abstract
Campylobacter is a major food safety concern and is transmitted mainly via poultry meat. We previously found that some commercial broiler farms consistently produced Campylobacter-negative flocks while others were consistently Campylobacter-positive for consecutive production cycles although the farms operated under similar management practices. We hypothesized that this difference in Campylobacter colonization might be associated with the gut microbiota composition. To address this, six commercial broiler farms were selected based on their Campylobacter status (three negative and three positive) to evaluate the microbiota differences between each farm category. For each farm on each production cycle (2-3 cycles), 40 ceca collected from five-week-old broilers were processed for microbiota analysis via 16S rRNA gene sequencing. Cecal microbiota species richness, phylogenetic diversity, community structure, and composition of Campylobacter-positive farms were noticeably different from those of Campylobacter-negative farms. Rikenella, Methanocorpusculum, Barnesiella, Parasutterella, and Helicobacter were significantly more abundant among Campylobacter-positive farms. In contrast, Ruminococcaceae, Streptococcus, Escherichia, Eggerthellaceae, Lactobacillus, Monoglobus, and Blausia were more abundant in Campylobacter-negative farms. Eggerthellaceae, Clostridia, Lachnospiraceae, Lactobacillus, Monoglobus, and Parabacteroides were significantly negatively correlated with Campylobacter abundance. These findings suggest that specific members of cecal microbiota may influence Campylobacter colonization in commercial broilers and may be further explored to control Campylobacter in poultry.
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Affiliation(s)
- Jinji Pang
- Department of Veterinary Microbiology and Preventive Medicine, College of Veterinary Medicine, Iowa State University, Ames, IA 50011, USA
| | - Torey Looft
- Department of Veterinary Microbiology and Preventive Medicine, College of Veterinary Medicine, Iowa State University, Ames, IA 50011, USA
- National Animal Disease Center, United States Department of Agriculture, Ames, IA 50010, USA
| | - Qijing Zhang
- Department of Veterinary Microbiology and Preventive Medicine, College of Veterinary Medicine, Iowa State University, Ames, IA 50011, USA
| | - Orhan Sahin
- Department of Veterinary Diagnostic and Production Animal Medicine, College of Veterinary Medicine, Iowa State University, Ames, IA 50011, USA
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Lynch H, Franklin-Hayes P, Koolman L, Egan J, Gutierrez M, Byrne W, Golden O, Bolton D, Reid P, Coffey A, Lucey B, O'Connor L, Unger K, Whyte P. Prevalence and levels of Campylobacter in broiler chicken batches and carcasses in Ireland in 2017-2018. Int J Food Microbiol 2022; 372:109693. [PMID: 35490507 DOI: 10.1016/j.ijfoodmicro.2022.109693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 04/11/2022] [Accepted: 04/24/2022] [Indexed: 10/18/2022]
Abstract
In 2008, an EU wide baseline survey of broilers revealed a high Campylobacter prevalence. To assist with industry-wide controls, updated data were required. The primary objective of this study was to establish up-to-date data on Campylobacter carriage and carcass contamination in Irish broilers. Monthly samples were collected from the three largest broiler processing plants in Ireland over a twelve-month period. Samples were taken from both first and final thin birds (partial and full depopulation) from 358 batches of broilers. From each batch, a composite sample of 10 caecal contents (n = 358) and 5 neck skins (n = 1790) were collected and numbers of Campylobacter in each sample were determined. Of the 1790 neck skin samples tested, 53% were Campylobacter positive. Campylobacter was detected in the caecal contents of 66% of all batches tested. Depopulation and/or age had a significant effect on Campylobacter prevalence with 67% of final thin broilers yielding Campylobacter-positive neck skin samples in contrast to 38% of first thin broilers that yielded positive neck skin samples (P ≤ 0.002). A significant seasonal variation was observed in the rate of Campylobacter-positive caecal samples with higher prevalence seen in July (85%) than the colder months of November (61%), December (50%), January (61%) March (57%) and April (59%). Neck skin samples were 7 times more likely to be Campylobacter positive if the caecal contents from the same batch were positive (odds ratio = 7.1; P ≤ 0.0001). The decrease in Campylobacter prevalence observed in neck skin and caecal contents demonstrates the improvements and progress made in reducing prevalences of this important enteropathogen in the Irish poultry industry since the 2008 EU baseline survey. It also provides further supporting data on the impact of thinning, the processing environment and season on Campylobacter prevalence.
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Affiliation(s)
- Helen Lynch
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland; National Reference Laboratory Campylobacter, Backweston Campus, Celbridge, Ireland.
| | - Peter Franklin-Hayes
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
| | | | - John Egan
- National Reference Laboratory Campylobacter, Backweston Campus, Celbridge, Ireland
| | - Montserrat Gutierrez
- National Reference Laboratory Campylobacter, Backweston Campus, Celbridge, Ireland
| | - William Byrne
- National Reference Laboratory Campylobacter, Backweston Campus, Celbridge, Ireland
| | - Olwen Golden
- National Reference Laboratory Campylobacter, Backweston Campus, Celbridge, Ireland
| | - Declan Bolton
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Paula Reid
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Munster Technological University, Cork, Ireland
| | - Brigid Lucey
- Department of Biological Sciences, Munster Technological University, Cork, Ireland
| | | | - Kilian Unger
- Department of Agriculture, Food and the Marine, Kildare St, Dublin 2, Ireland
| | - Paul Whyte
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
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Oscar T. Salmonella Prevalence Alone Is Not a Good Indicator of Poultry Food Safety. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2021; 41:110-130. [PMID: 32691435 DOI: 10.1111/risa.13563] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 06/23/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
Salmonella is a leading cause of foodborne illness (i.e., salmonellosis) outbreaks, which on occasion are attributed to ground turkey. The poultry industry uses Salmonella prevalence as an indicator of food safety. However, Salmonella prevalence is only one of several factors that determine risk of salmonellosis. Consequently, a model for predicting risk of salmonellosis from individual lots of ground turkey as a function of Salmonella prevalence and other risk factors was developed. Data for Salmonella contamination (prevalence, number, and serotype) of ground turkey were collected at meal preparation. Scenario analysis was used to evaluate effects of model variables on risk of salmonellosis. Epidemiological data were used to simulate Salmonella serotype virulence in a dose-response model that was based on human outbreak and feeding trial data. Salmonella prevalence was 26% (n = 100) per 25 g of ground turkey, whereas Salmonella number ranged from 0 to 1.603 with a median of 0.185 log per 25 g. Risk of salmonellosis (total arbitrary units (AU) per lot) was affected (p ≤ 0.05) by Salmonella prevalence, number, and virulence, by incidence and extent of undercooking, and by food consumption behavior and host resistance but was not (p > 0.05) affected by serving size, serving size distribution, or total bacterial load of ground turkey when all other risk factors were held constant. When other risk factors were not held constant, Salmonella prevalence was not correlated (r = -0.39; p = 0.21) with risk of salmonellosis. Thus, Salmonella prevalence alone was not a good indicator of poultry food safety because other factors were found to alter risk of salmonellosis. In conclusion, a more holistic approach to poultry food safety, such as the process risk model developed in the present study, is needed to better protect public health from foodborne pathogens like Salmonella.
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The effect of natural antimicrobials on the Campylobacter coli T6SS +/- during in vitro infection assays and on their ability to adhere to chicken skin and carcasses. Int J Food Microbiol 2020; 338:108998. [PMID: 33279789 DOI: 10.1016/j.ijfoodmicro.2020.108998] [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: 05/02/2020] [Revised: 11/16/2020] [Accepted: 11/21/2020] [Indexed: 11/20/2022]
Abstract
Reducing the Campylobacter load on poultry carcasses represents a major tasks for the industry as its ability to reduce their presence is of major interest aiming to increase consumer safety. This study investigated the ability of a mixture of natural antimicrobials (A3001) to reduce the adherence of the T6SS+/-C. coli isolates (NC1hcp-, NC2 hcp- and NC3 hcp+) to chicken neck skin and whole carcasses. Overall, the antimicrobial mixture induced a significant reduction in the capability of our C. coli isolates to colonise the chicken skin (p < 0.05) and carcasses (p < 0.0001) but with a greater effect (≈3 log reduction) on the NC3 isolate. Using the HCT-8 in vitro infection model we also show that at a concentration of 0.5% A3001, the impact on the NC3 isolate is accompanied by the downregulation of the hcp gene (p = 0.0001), and indicator of the T6SS presence. The results described herein also indicated that these isolates are highly resistant to H2O2, up to 20 mM, suggesting a high resilience to environmental stresses. In summary our study shows that natural antimicrobials can reduce the ability of T6SS positive chicken C. coli isolates to adhere to chicken skin or to the whole carcass and to infect epithelial cells in vitro and could be considered a potential intervention at processor level.
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Yang X, Huang J, Zhang Y, Liu S, Chen L, Xiao C, Zeng H, Wei X, Gu Q, Li Y, Wang J, Ding Y, Zhang J, Wu Q. Prevalence, abundance, serovars and antimicrobial resistance of Salmonella isolated from retail raw poultry meat in China. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 713:136385. [PMID: 31955074 DOI: 10.1016/j.scitotenv.2019.136385] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 12/24/2019] [Accepted: 12/26/2019] [Indexed: 06/10/2023]
Abstract
This study investigated the prevalence and levels of Salmonella contamination of retail raw poultry meat in China, and examined serovar distribution and antimicrobial susceptibility profiles of the recovered isolates. In total, 664 poultry meat samples were collected from retail markets in 39 cities across China. Salmonella was isolated from 249 (37.5%) samples, including 190 (36.7%) chicken, 48 (40.7%) duck and 11 (39.2%) pigeon samples. The most probable number (MPN) values of 36.1% of the positive samples ranged from 0.3 to 10 MPN/g, with three samples exceeding 110 MPN/g. Among the 667 Salmonella isolates, 35 serovars and 42 multilocus sequence typing patterns were identified. Predominant serovars included Salmonella enterica serovar Enteritidis (32.7%), Salmonella enterica serovar Indiana (14.2%) and Salmonella enterica serovar Typhimurium (11.9%), while two novel STs were identified (ST7352 and ST7612). Except for one unnamed strain (4,12:d:-), all of the identified serovars have previously been linked to human infections. Antimicrobial susceptibility testing of the 318 non-duplicate isolates revealed that only 5 (1.6%) were susceptible to all 22 tested antimicrobials, while 191 (60.1%) exhibited resistance to at least three classes of antimicrobials. The highest levels of resistance were observed for nalidixic acid (72.3%), followed by ampicillin (55.3%) and streptomycin (48.7%). Of particular concern was the detection of highly multidrug-resistant Salmonella enterica serovar Indiana isolates, most (84.1%) of which showed co-resistance to ciprofloxacin and ceftriaxone. Overall, our findings showed a high prevalence of Salmonella contamination of retail raw poultry meat, which could expose consumers to multidrug-resistant isolates. This study provides comprehensive data for evaluation of new control measures for Salmonella contamination of poultry.
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Affiliation(s)
- Xiaojuan Yang
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Jiahui Huang
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Youxiong Zhang
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Shengrong Liu
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Ling Chen
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Chun Xiao
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Haiyan Zeng
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Xianhu Wei
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Qihui Gu
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Ying Li
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Juan Wang
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Yu Ding
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Jumei Zhang
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Qingping Wu
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China.
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Szosland-Fałtyn A, Bartodziejska B, Królasik J, Paziak-Domańska B, Korsak D, Chmiela M. The Prevalence of Campylobacter spp. in Polish Poultry Meat. Pol J Microbiol 2019; 67:117-120. [PMID: 30015434 DOI: 10.5604/01.3001.0011.6152] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/17/2017] [Indexed: 12/15/2022] Open
Abstract
The prevalence, count and molecular identification of Campylobacter spp. in Polish poultry meat were analysed. 181 samples of meat from chicken (70), turkey (47), duck (54) and goose (10) were studied. Campylobacter spp. was found in 64% of meat samples. The highest prevalence of this pathogen was detected for duck meat. On average 80% of duck samples were contaminated with Campylobacter spp. The counts of Campylobacter spp. in positive samples remained under ten colony forming units per gram of product in 59% of poultry meat. C. jejuni was more frequently detected in poultry meat than C. coli.
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Affiliation(s)
- Anna Szosland-Fałtyn
- Institute of Agricultural and Food Biotechnology, Department of Food Quality,Lodz,Poland
| | - Beata Bartodziejska
- Institute of Agricultural and Food Biotechnology, Department of Food Quality,Lodz,Poland
| | - Joanna Królasik
- Institute of Agricultural and Food Biotechnology, Department of Food Quality,Lodz,Poland
| | - Beata Paziak-Domańska
- Institute of Agricultural and Food Biotechnology, Department of Food Quality,Lodz,Poland
| | - Dorota Korsak
- Department of Food Safety, National Food and Nutrition Institute,Warsaw,Poland
| | - Magdalena Chmiela
- Division of Gastroimmunology, Department of Immunology and Infectious Biology, Institute of Microbiology, Biotechnology and Immunology, Faculty of Biology and Environmental Protection, University of Lodz,Lodz,Poland
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SAMAD ABDUL, ABBAS FERHAT, TANVEER ZUNERA, AHMAD ZAFAR, AHMAD IRSHAD, PATCHING SIMONG, NAWAZ NIGHAT, ASMAT MUHAMMADTAUSEEF, RAZIQ ABDUL, LAH ASADUL, SHEIKH IRFANSHAHZAD, NAEEM MUHAMMAD, POKRYSHKO OLENA, MUSTAFA MOHAMMADZAHID. Prevalence of Salmonella spp. in chicken meat from Quetta retail outlets and typing through multiplex PCR. ROMANIAN BIOTECHNOLOGICAL LETTERS 2019. [DOI: 10.25083/rbl/24.2/271.279] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Habib I, Coles J, Fallows M, Goodchild S. A Baseline Quantitative Survey of Campylobacter spp. on Retail Chicken Portions and Carcasses in Metropolitan Perth, Western Australia. Foodborne Pathog Dis 2019; 16:180-186. [DOI: 10.1089/fpd.2018.2554] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Ihab Habib
- School of Veterinary and Life Sciences, Murdoch University, Perth, Australia
- High Institute of Public Health, Alexandria University, Alexandria, Egypt
| | - John Coles
- Department of Health Western Australia, Grace Vaughan House, Perth, Australia
| | - Mark Fallows
- Department of Health Western Australia, Grace Vaughan House, Perth, Australia
| | - Stan Goodchild
- Department of Health Western Australia, Grace Vaughan House, Perth, Australia
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13
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Chen FC, Godwin S, Green A, Chowdhury S, Stone R. Prevalence of Salmonella, Campylobacter, and Shiga Toxin-Producing Escherichia coli on the Surfaces of Raw Poultry Packages. J Food Prot 2018; 81:1707-1712. [PMID: 30234386 DOI: 10.4315/0362-028x.jfp-18-149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Contamination on the exterior surfaces of raw poultry packages can be transmitted to hands and food contact surfaces during shopping and handling. This study compared the level of microbial contamination and prevalence of foodborne pathogens on the surfaces of raw poultry packages as related to the types of products, types of packaging, and packaging conditions. Packages of whole chicken, cut-up chicken (breast and leg quarter), and ground turkey were purchased from retail stores. Aerobic plate counts (APCs) were significantly different ( P < 0.05) among types of products and packaging materials, with ground turkey packages and the heat-sealed, high-walled containers being the lowest. APCs were significantly lower ( P < 0.05) when the packages were intact and tight compared with intact and loose. Of the 105 packages, there were 10 (9.5%) with the presence of either Shiga toxin-producing Escherichia coli (STEC) or Campylobacter; of those packages, 6 (5.7%) were positive for STEC, 7 (6.7%) were positive for Campylobacter, and 3 (2.9%) were positive for both pathogens on the surfaces. Salmonella was not detected on the surfaces of all tested packages. Surfaces of whole chicken packages were significantly ( P < 0.001) more likely to have detectable levels of Campylobacter and STEC than those of cut-up chicken packages. Packages that were positive for Campylobacter and/or STEC had significantly ( P < 0.005) higher APCs than negative packages. The results suggested that STEC is another significant pathogen present on the surfaces of poultry packages in addition to Campylobacter. The presence of STEC on the external packaging of raw poultry raises a concern because consumers may not expect such pathogens on the surfaces of poultry packages.
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Affiliation(s)
- Fur-Chi Chen
- Department of Human Sciences, College of Agriculture, Tennessee State University, Nashville, Tennessee 37209, USA
| | - Sandria Godwin
- Department of Human Sciences, College of Agriculture, Tennessee State University, Nashville, Tennessee 37209, USA
| | - Angela Green
- Department of Human Sciences, College of Agriculture, Tennessee State University, Nashville, Tennessee 37209, USA
| | - Shahidullah Chowdhury
- Department of Human Sciences, College of Agriculture, Tennessee State University, Nashville, Tennessee 37209, USA
| | - Richard Stone
- Department of Human Sciences, College of Agriculture, Tennessee State University, Nashville, Tennessee 37209, USA
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14
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Rapid and Specific Methods to Differentiate Foodborne Pathogens, Campylobacter jejuni, Campylobacter coli, and the New Species Causing Spotty Liver Disease in Chickens, Campylobacter hepaticus. Foodborne Pathog Dis 2018; 15:526-530. [DOI: 10.1089/fpd.2017.2367] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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15
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Gonçalves-Tenório A, Silva BN, Rodrigues V, Cadavez V, Gonzales-Barron U. Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys. Foods 2018; 7:E69. [PMID: 29751496 PMCID: PMC5977089 DOI: 10.3390/foods7050069] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 04/24/2018] [Accepted: 04/26/2018] [Indexed: 01/05/2023] Open
Abstract
The objective of this study was to investigate and summarize the levels of incidence of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Campylobacter spp. in poultry meat commercialized in Europe. After systematic review, incidence data and study characteristics were extracted from 78 studies conducted in 21 European countries. Pooled prevalence values from 203 extracted observations were estimated from random-effects meta-analysis models adjusted by pathogen, poultry type, sampling stage, cold preservation type, meat cutting type and packaging status. The results suggest that S. aureus is the main pathogen detected in poultry meat (38.5%; 95% CI: 25.4⁻53.4), followed by Campylobacter spp. (33.3%; 95% CI: 22.3⁻46.4%), while L. monocytogenes and Salmonella spp. present lower prevalence (19.3%; 95% CI: 14.4⁻25.3% and 7.10%; 95% CI: 4.60⁻10.8%, respectively). Despite the differences in prevalence, all pathogens were found in chicken and other poultry meats, at both end-processing step and retail level, in packed and unpacked products and in several meat cutting types. Prevalence data on cold preservation products also revealed that chilling and freezing can reduce the proliferation of pathogens but might not be able to inactivate them. The results of this meta-analysis highlight that further risk management strategies are needed to reduce pathogen incidence in poultry meat throughout the entire food chain across Europe, in particular for S. aureus and Campylobacter spp.
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Affiliation(s)
- Andiara Gonçalves-Tenório
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal.
| | - Beatriz Nunes Silva
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal.
| | - Vânia Rodrigues
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal.
| | - Vasco Cadavez
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal.
| | - Ursula Gonzales-Barron
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal.
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16
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Chen FC, Godwin S, Chambers D, Chambers E, Cates S, Stone R, Donelan A. Contamination by Meat Juice When Shopping for Packages of Raw Poultry. J Food Prot 2018; 81:835-841. [PMID: 29648931 DOI: 10.4315/0362-028x.jfp-17-467] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Raw poultry products often are contaminated with Salmonella and Campylobacter, and these bacteria can be transmitted through meat juice on the packages. An observational study was conducted to assess consumer exposure to meat juice during shopping and to quantify the transmission of meat juice from poultry packages to hands and other surfaces. Ninety-six participants completed the shopping study; 402 swabs were collected and analyzed for the presence of meat juice by an immunoassay. Overall, meat juice was detected on 61% of poultry package surfaces, 34% of shoppers' hands, 41% of grocery bags, 60% of kitchen surfaces, and 51% of food item surfaces. When meat juice was detected on the purchased poultry packages, the chance of the meat juice being on the shopper's hands, grocery bags, food items, and kitchen surfaces was significantly higher ( P < 0.005) compared with packages on which meat juice was not present. Shoppers who had poultry wrapped separately during checkout had a significantly lower ( P < 0.05) chance of meat juice on the food items. However, using plastic bags and wrapping poultry separately did not significantly reduce the likelihood of meat juice on kitchen surfaces at home due to consumers' practices of repackaging before storage. Results suggested that the transfer of meat juice through direct contact with the poultry packages is a major concern during shopping and should be prevented.
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Affiliation(s)
- Fur-Chi Chen
- 1 Department of Human Sciences, College of Agriculture, Tennessee State University, Nashville, Tennessee 37209
| | - Sandria Godwin
- 1 Department of Human Sciences, College of Agriculture, Tennessee State University, Nashville, Tennessee 37209
| | - Delores Chambers
- 2 Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, Kansas 66502
| | - Edgar Chambers
- 2 Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, Kansas 66502
| | - Sheryl Cates
- 3 RTI International, Research Triangle Park, North Carolina 27709, USA
| | - Richard Stone
- 1 Department of Human Sciences, College of Agriculture, Tennessee State University, Nashville, Tennessee 37209
| | - Amy Donelan
- 2 Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, Kansas 66502
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17
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Evaluation of Consumer Acceptability of Meat Processing Methods. Proc Nutr Soc 2017. [DOI: 10.1017/s0029665117001410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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Chen FC, Godwin S, Chambers E. An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact Surfaces. J Food Prot 2016; 79:1971-1976. [PMID: 28221913 DOI: 10.4315/0362-028x.jfp-16-056] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Raw chicken products often are contaminated with Salmonella and Campylobacter , which can be transmitted from packages to contact surfaces. Raw meat juices from these packages also provide potential media for cross-contamination. There are limited quantitative data on the levels of consumer exposure to raw meat juice during shopping for and handling of chicken products. An exposure assessment is needed to quantify the levels of transmission and to assess the risk. An enzyme-linked immunosorbent assay (ELISA) was developed and validated for quantitative detection of raw meat juice on hands and various food contact surfaces. Analytical procedures were designed to maximize the recovery of raw meat juice from various surfaces: hands, plastic, wood, stainless steel, laminated countertops, glass, and ceramics. The ELISA was based on the detection of a soluble muscle protein, troponin I (TnI), in the raw meat juice. The assay can detect levels as low as 1.25 ng of TnI, which is equivalent to less than 1 μl of the raw meat juice. The concentrations of TnI in the raw meat juices from 10 retail chicken packages, as determined by ELISA, were between 0.46 and 3.56 ng/μl, with an average of 1.69 ng/μl. The analytical procedures, which include swabbing, extraction, and concentration, enable the detection of TnI from various surfaces. The recoveries of raw meat juice from surfaces of hands were 92%, and recoveries from other tested surfaces were from 55% on plastic cutting boards to 75% on laminated countertops. The ELISA developed has been used for monitoring the transfer of raw meat juice during shopping for and handling of raw chicken products in our studies. The assay also can be applied to other raw meat products, such as pork and beef.
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Affiliation(s)
- Fur-Chi Chen
- Department of Family and Consumer Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, Tennessee 37209
| | - Sandria Godwin
- Department of Family and Consumer Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, Tennessee 37209
| | - Edgar Chambers
- Department of Human Nutrition, College of Human Ecology, Kansas State University, Manhattan, Kansas 66506, USA
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19
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Shaw KS, Cruz-Cano R, Jiang C, Malayil L, Blythe D, Ryan P, Sapkota AR. Presence of animal feeding operations and community socioeconomic factors impact salmonellosis incidence rates: An ecological analysis using data from the Foodborne Diseases Active Surveillance Network (FoodNet), 2004-2010. ENVIRONMENTAL RESEARCH 2016; 150:166-172. [PMID: 27290657 DOI: 10.1016/j.envres.2016.05.049] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 05/03/2016] [Accepted: 05/28/2016] [Indexed: 05/16/2023]
Abstract
Nontyphoidal Salmonella spp. are a leading cause of foodborne illness. Risk factors for salmonellosis include the consumption of contaminated chicken, eggs, pork and beef. Agricultural, environmental and socioeconomic factors also have been associated with rates of Salmonella infection. However, to our knowledge, these factors have not been modeled together at the community-level to improve our understanding of whether rates of salmonellosis are variable across communities defined by differing factors. To address this knowledge gap, we obtained data on culture-confirmed Salmonella Typhimurium, S. Enteritidis, S. Newport and S. Javiana cases (2004-2010; n=14,297) from the Foodborne Diseases Active Surveillance Network (FoodNet), and socioeconomic, environmental and agricultural data from the 2010 Census of Population and Housing, the 2011 American Community Survey, and the 2007 U.S. Census of Agriculture. We linked data by zip code and derived incidence rate ratios using negative binomial regressions. Multiple community-level factors were associated with salmonellosis rates; however, our findings varied by state. For example, in Georgia (Incidence Rate Ratio (IRR)=1.01; 95% Confidence Interval (CI)=1.005-1.015) Maryland (IRR=1.01; 95% CI=1.003-1.015) and Tennessee (IRR=1.01; 95% CI=1.002-1.012), zip codes characterized by greater rurality had higher rates of S. Newport infections. The presence of broiler chicken operations, dairy operations and cattle operations in a zip code also was associated with significantly higher rates of infection with at least one serotype in states that are leading producers of these animal products. For instance, in Georgia and Tennessee, rates of S. Enteritidis infection were 48% (IRR=1.48; 95% CI=1.12-1.95) and 46% (IRR=1.46; 95% CI=1.17-1.81) higher in zip codes with broiler chicken operations compared to those without these operations. In Maryland, New Mexico and Tennessee, higher poverty levels in zip codes were associated with higher rates of infection with one or more Salmonella serotypes. In Georgia and Tennessee, zip codes with higher percentages of the population composed of African Americans had significantly higher rates of infection with one or more Salmonella serotypes. In summary, our findings show that community-level agricultural, environmental and socioeconomic factors may be important with regard to rates of infection with Salmonella Typhimurium, Enteritidis, Newport and Javiana.
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Affiliation(s)
- Kristi S Shaw
- Maryland Institute for Applied Environmental Health, University of Maryland School of Public Health, College Park, MD, USA
| | - Raul Cruz-Cano
- Department of Epidemiology and Biostatistics, University of Maryland School of Public Health, College Park, MD, USA
| | - Chengsheng Jiang
- Maryland Institute for Applied Environmental Health, University of Maryland School of Public Health, College Park, MD, USA
| | - Leena Malayil
- Maryland Institute for Applied Environmental Health, University of Maryland School of Public Health, College Park, MD, USA
| | - David Blythe
- Prevention and Health Promotion Administration, Maryland Department of Health and Mental Hygiene, Baltimore, MD, USA
| | - Patricia Ryan
- Prevention and Health Promotion Administration, Maryland Department of Health and Mental Hygiene, Baltimore, MD, USA
| | - Amy R Sapkota
- Maryland Institute for Applied Environmental Health, University of Maryland School of Public Health, College Park, MD, USA.
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20
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Abstract
ABSTRACT
Preharvest food safety in broiler production is a systematic approach to control the introduction, propagation, and dissemination of
Salmonella
and
Campylobacter
from breeder flocks to the end of their progeny (broilers) life cycle. New and revised more stringent performance standards for these pathogens at the processing plant level require continuous evaluation of the preharvest management practices and intervention strategies used by the poultry industry. The implementation of stricter biosecurity plans, vaccination of breeder flocks for
Salmonella
, and usage of feed that is free of animal by-products are some of the measures recommended to control the pathogens. Interventions shown to be effective in experimental settings need to be assessed for their cost-effectiveness and efficiency when applied at the farm level.
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21
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Bassal R, Lerner L, Valinsky L, Agmon V, Peled N, Block C, Keller N, Keness Y, Taran D, Shainberg B, Ken-Dror S, Treygerman O, Rouach T, Lowenthal S, Shohat T, Cohen D. Trends in the Epidemiology of Campylobacteriosis in Israel (1999–2012). Foodborne Pathog Dis 2016; 13:448-55. [DOI: 10.1089/fpd.2015.2096] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Affiliation(s)
- Ravit Bassal
- Israel Center for Disease Control, Ministry of Health, Chaim Sheba Medical Center, Tel-Hashomer, Ramat-Gan, Israel
- Sackler Faculty of Medicine, School of Public Health, Tel Aviv University, Tel Aviv, Israel
| | - Larisa Lerner
- Central Campylobacter Laboratory, Public Health Services, Ministry of Health, Jerusalem, Israel
| | - Lea Valinsky
- Central Campylobacter Laboratory, Public Health Services, Ministry of Health, Jerusalem, Israel
| | - Vered Agmon
- Central Campylobacter Laboratory, Public Health Services, Ministry of Health, Jerusalem, Israel
| | - Nehama Peled
- Soroka University Medical Center and the Faculty of Health Sciences, Ben-Gurion University of the Negev, Beer Sheva, Israel
| | | | - Nati Keller
- Chaim Sheba Medical Center, Ramat Gan, Israel
| | | | - Diana Taran
- Central Laboratory, Maccabi Health Services, Rehovot, Israel
| | | | | | | | - Tsvi Rouach
- Central Laboratory, Meuhedet Health Services, Lod, Israel
| | | | - Tamar Shohat
- Israel Center for Disease Control, Ministry of Health, Chaim Sheba Medical Center, Tel-Hashomer, Ramat-Gan, Israel
- Sackler Faculty of Medicine, School of Public Health, Tel Aviv University, Tel Aviv, Israel
| | - Daniel Cohen
- Sackler Faculty of Medicine, School of Public Health, Tel Aviv University, Tel Aviv, Israel
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22
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Comparative performance of isolation methods using Preston broth, Bolton broth and their modifications for the detection of Campylobacter spp. from naturally contaminated fresh and frozen raw poultry meat. Int J Food Microbiol 2016; 234:60-64. [PMID: 27391222 DOI: 10.1016/j.ijfoodmicro.2016.06.040] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 06/27/2016] [Accepted: 06/28/2016] [Indexed: 12/26/2022]
Abstract
The performance of different isolation methods was evaluated for the detection of Campylobacter from naturally contaminated raw poultry meat. Therefore, fresh and frozen poultry meat samples were analysed using the standard procedure (ISO 10272-1:2006), enrichment in Preston broth, and enrichment in modified Bolton broth (supplemented with (i) potassium clavulanate (C-BB), (ii) triclosan (T-BB), (iii) polymyxin B (P-BB)). The enrichment cultures were streaked onto both modified charcoal cefoperazone deoxycholate agar (mCCDA) and RAPID'Campylobacter agar (RCA). Moreover, direct plating on mCCDA and RCA was performed to quantify Campylobacter. In total, 33 out of 59 fresh retail meat samples (55.9%) were Campylobacter positive. For both fresh and frozen poultry meat samples, enrichment in Bolton broth (ISO 10272-1:2006) resulted in a higher number of positive samples than enrichment in Preston broth. Supplementation of Bolton broth with potassium clavulanate (C-BB) and triclosan (T-BB) enhanced the Campylobacter recovery from fresh poultry meat compared to non-supplemented Bolton broth, although the use of C-BB was less applicable than T-BB for Campylobacter recovery from frozen samples. Additionally, the use of RCA resulted in a higher isolation rate compared to mCCDA. The present study demonstrates the impact of culture medium on the recovery of Campylobacter from fresh and frozen naturally contaminated poultry meat samples and can support laboratories in choosing the most appropriate culturing method to detect Campylobacter.
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23
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Repérant E, Laisney MJ, Nagard B, Quesne S, Rouxel S, Le Gall F, Chemaly M, Denis M. Influence of enrichment and isolation media on the detection of Campylobacter spp. in naturally contaminated chicken samples. J Microbiol Methods 2016; 128:42-47. [PMID: 27373751 DOI: 10.1016/j.mimet.2016.06.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 06/27/2016] [Accepted: 06/27/2016] [Indexed: 11/15/2022]
Abstract
Investigating Campylobacter epidemiology requires adequate technique and media to ensure optimal culturing and accurate detection and isolation of Campylobacter strains. In the present study, we investigated the performances of three enrichment durations in Bolton broth (0, 24 and 48h) and compared four isolation media (mCCDA, Karmali, Butzler no. 2 and CampyFood agar (CFA)) for the detection of Campylobacter positive samples and the identification of Campylobacter species, from naturally contaminated broiler chicken samples (caeca, neck skin from carcasses, and skin from thighs). We compared our local results to those we obtained with samples from a European survey (caeca and neck skin) and a national survey (neck skin, thigh skin, and breast). Direct plating favored the detection of positive samples highly contaminated by Campylobacter (caeca and neck skin from carcasses) whatever the media. A longer enrichment reduced the rates of Campylobacter recovery except when using Butzler no. 2, more particularly for neck skin which background microflora was less important than in caeca. As a matter of fact, enrichment allowed a higher detection rate of positive samples with low Campylobacter contamination levels (breast, thigh skin), this detection being enhanced when using Butzler no. 2. When comparing the 3 other selective media, CFA was the 2nd most efficient media prior to mCCDA and Karmali. Interestingly, enrichment promoted the growth of Campylobacter coli but this promotion was least with Butzler no. 2 agar. Our study has confirmed the need to adapt the method to the types of samples for improving the detection of Campylobacter and that the method may affect the prevalence of the species.
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Affiliation(s)
- E Repérant
- Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France.
| | - M J Laisney
- Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France
| | - B Nagard
- Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France
| | - S Quesne
- Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France
| | - S Rouxel
- Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France
| | - F Le Gall
- Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France
| | - M Chemaly
- Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France
| | - M Denis
- Anses, French Agency for Food, Environmental and Occupational Health Safety, Unit of Hygiene and Quality of Poultry and Pork Products, NRL Campylobacter, University of Bretagne Loire, BP 53, 22440 Ploufragan, France
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24
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Prevalence and fluoroquinolones resistance of Campylobacter and Salmonella isolates from poultry carcasses in Rio de Janeiro, Brazil. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.10.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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26
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Corcionivoschi N, Gundogdu O, Moran L, Kelly C, Scates P, Stef L, Cean A, Wren B, Dorrell N, Madden RH. Virulence characteristics of hcp (+) Campylobacter jejuni and Campylobacter coli isolates from retail chicken. Gut Pathog 2015. [PMID: 26207145 PMCID: PMC4511981 DOI: 10.1186/s13099-015-0067-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
Background Recently the Type VI secretion
system (T6SS), which can play a significant role in bacterial survival and pathogenesis, was reported in Campylobacter spp., having the hcp gene as a key component. Methods Campylobacteriosis is associated with the consumption of infected chicken meat. Our study aimed to explore the presence of T6SS in C. jejuni (n = 59) and C. coli (n = 57) isolates, from retail raw chicken and to investigate their pathogenic potential. The hcp gene was used as an indicator for the T6SS presence. Results Using multiplex PCR we have identified a significantly higher prevalence of hcp in C. coli isolates (56.1%) than in C. jejuni (28.8%) and AFLP analysis of the isolates showed a high degree of genetic similarity between the isolates carrying the hcp gene. Genome sequencing data showed that 84.3% of the C. coli and 93.7% of the C. jejuni isolates had all 13 T6SS open reading frames. Moreover, the virulence characteristics of hcp + isolates, including motility and the ability to invade human intestinal epithelial cells in vitro, were significantly greater than in the control strain C. jejuni 12502; a human isolate which is hcp positive. Conclusion Overall, it was discovered that hcp+C. coli and C. jejuni isolated from retail chicken isolates posses genetic and phenotypic properties associated with enhanced virulence. However, since human infections with C. coli are significantly less frequent than those of C. jejuni, the relationship between virulence factors and pathogenesis requires further study.
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Affiliation(s)
- Nicolae Corcionivoschi
- Agri-Food and Biosciences Institute, Food Microbiology, Newforge Lane, Belfast, BT9 5PX UK ; School of Animal Science and Biotechnology, Banat University of Animal Sciences and Veterinary Medicine-King Michael I of Romania, Calea Aradului nr. 119, Timisoara, Romania
| | - Ozan Gundogdu
- London School of Hygiene and Tropical Medicine, London, UK
| | - Lynn Moran
- Agri-Food and Biosciences Institute, Food Microbiology, Newforge Lane, Belfast, BT9 5PX UK
| | - Carmel Kelly
- Agri-Food and Biosciences Institute, Food Microbiology, Newforge Lane, Belfast, BT9 5PX UK
| | - Pam Scates
- Agri-Food and Biosciences Institute, Food Microbiology, Newforge Lane, Belfast, BT9 5PX UK
| | - Lavinia Stef
- School of Animal Science and Biotechnology, Banat University of Animal Sciences and Veterinary Medicine-King Michael I of Romania, Calea Aradului nr. 119, Timisoara, Romania
| | - Ada Cean
- School of Animal Science and Biotechnology, Banat University of Animal Sciences and Veterinary Medicine-King Michael I of Romania, Calea Aradului nr. 119, Timisoara, Romania
| | - Brendan Wren
- London School of Hygiene and Tropical Medicine, London, UK
| | - Nick Dorrell
- London School of Hygiene and Tropical Medicine, London, UK
| | - Robert H Madden
- Agri-Food and Biosciences Institute, Food Microbiology, Newforge Lane, Belfast, BT9 5PX UK
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27
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Trends in the occurrence and characteristics of Campylobacter jejuni and Campylobacter coli isolates from poultry meat in Northern Poland. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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28
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Korsak D, Maćkiw E, Rożynek E, Żyłowska M. Prevalence of Campylobacter spp. in Retail Chicken, Turkey, Pork, and Beef Meat in Poland between 2009 and 2013. J Food Prot 2015; 78:1024-8. [PMID: 25951401 DOI: 10.4315/0362-028x.jfp-14-353] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of the present study was to determine the prevalence of thermophilic Campylobacter in poultry, pork, and beef meat at the retail level and to identify the main categories of meat representing the most significant reservoirs of Campylobacter. A monitoring study was conducted throughout Poland from 2009 to 2013. A total of 1,700 fresh meat samples were collected from supermarkets, large retail outlets, and smaller stores. Thermophilic Campylobacter species were detected in 690 (49.3%) of 1,400 poultry samples collected from retail trade. Strains were isolated from 50.2 and 41.1% of raw chicken and turkey meat samples, respectively, and from 50.1 and 42.6% of raw chicken and turkey giblets. The incidence of Campylobacter spp. on pork (10.6%) and beef (10.1%) was significantly lower than on poultry. Campylobacter jejuni was the most prevalent Campylobacter species in chicken (46.6%), pork (68.6%), and beef (66.7%), and Campylobacter coli was the most frequently isolated Campylobacter species in turkey meat (71.2%). This study revealed that retail raw meats are often contaminated with Campylobacter; however, the prevalence of these pathogens is markedly different in different meats. Raw retail meats are potential vehicles for transmitting foodborne diseases, and our findings stress the need for increased implementation of hazard analysis critical control point programs and consumer food safety education efforts.
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Affiliation(s)
- Dorota Korsak
- Department of Food Safety, National Food and Nutrition Institute, Powsińska 61/63, 02-093 Warsaw, Poland; Department of Applied Microbiology, Faculty of Biology, University of Warsaw, Miecznikowa 1, 02-096 Warsaw, Poland.
| | - Elżbieta Maćkiw
- Department of Food Safety, National Institute of Public Health, National Institute of Hygiene, ul. Chocimska 24, 00-791 Warsaw, Poland
| | - Elżbieta Rożynek
- Department of Food Safety, National Food and Nutrition Institute, Powsińska 61/63, 02-093 Warsaw, Poland
| | - Monika Żyłowska
- Department of Food Safety, National Food and Nutrition Institute, Powsińska 61/63, 02-093 Warsaw, Poland
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Lambertini E, Buchanan RL, Narrod C, Pradhan AK. Transmission of Bacterial Zoonotic Pathogens between Pets and Humans: The Role of Pet Food. Crit Rev Food Sci Nutr 2015; 56:364-418. [DOI: 10.1080/10408398.2014.902356] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Giombelli A, Gloria MBA. Prevalence of Salmonella and Campylobacter on broiler chickens from farm to slaughter and efficiency of methods to remove visible fecal contamination. J Food Prot 2014; 77:1851-9. [PMID: 25364917 DOI: 10.4315/0362-028x.jfp-14-200] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A study was conducted to investigate the prevalence of Salmonella and Campylobacter from farm to slaughter. The efficiency of trimming and water spray (490 to 588 kPa pressure) on the removal of visible fecal contamination from broiler carcasses before chilling was also investigated. Drag swabs were used to sample litter from the farm houses. Samples of ceca and carcasses without and with visible fecal contamination before and after trimming or spray washing of fecal contamination were taken during slaughter of the flocks previously visited at the farms. There was a low prevalence of Salmonella on the litter from the farms (5%) and cecum and carcasses (0%). However, Campylobacter jejuni and Campylobacter coli were present in farms' litter (100 and 58.8%, respectively), cecum samples (100 and 70.6%, respectively), and carcasses with (58.8 and 11.6%, respectively) and without (17.6 and 9.8%, respectively) visible fecal contamination. There was high prevalence of C. jejuni but at low counts and low prevalence and high counts of C. coli. Campylobacter lari was not detected in any sample. Trimming the visible fecal contamination decreased the prevalence of C. jejuni but increased occurrence of C. coli. Trimming did not reduce the counts of Campylobacter and of hygiene indicator microorganisms on the carcasses. Water shower reduced the counts of hygiene indicator microorganisms by 20%. Therefore, control measures for preventing introduction of Campylobacter and the use of good hygienic conditions are needed to warrant the microbiological quality and safety of broiler carcasses.
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Affiliation(s)
- Audecir Giombelli
- Laboratório de Bioquímica de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Antonio Carlos 6627, Belo Horizonte, Minas Gerais, 31270-901, Brasil
| | - Maria Beatriz Abreu Gloria
- Laboratório de Bioquímica de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Antonio Carlos 6627, Belo Horizonte, Minas Gerais, 31270-901, Brasil.
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Sproston EL, Carrillo CD, Boulter-Bitzer J. The quantitative and qualitative recovery of Campylobacter from raw poultry using USDA and Health Canada methods. Food Microbiol 2014; 44:258-63. [PMID: 25084671 DOI: 10.1016/j.fm.2014.06.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2013] [Revised: 06/03/2014] [Accepted: 06/06/2014] [Indexed: 11/18/2022]
Abstract
Harmonisation of methods between Canadian government agencies is essential to accurately assess and compare the prevalence and concentrations present on retail poultry intended for human consumption. The standard qualitative procedure used by Health Canada differs to that used by the USDA for both quantitative and qualitative methods. A comparison of three methods was performed on raw poultry samples obtained from an abattoir to determine if one method is superior to the others in isolating Campylobacter from chicken carcass rinses. The average percent of positive samples was 34.72% (95% CI, 29.2-40.2), 39.24% (95% CI, 33.6-44.9), 39.93% (95% CI, 34.3-45.6) for the direct plating US method and the US enrichment and Health Canada enrichment methods, respectively. Overall there were significant differences when comparing either of the enrichment methods to the direct plating method using the McNemars chi squared test. On comparison of weekly data (Fishers exact test) direct plating was only inferior to the enrichment methods on a single occasion. Direct plating is important for enumeration and establishing the concentration of Campylobacter present on raw poultry. However, enrichment methods are also vital to identify positive samples where concentrations are below the detection limit for direct plating.
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Affiliation(s)
- E L Sproston
- Bureau of Microbial Hazards, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, ON, Canada K1A 0K9.
| | - C D Carrillo
- Canadian Food Inspection Agency, Ottawa Laboratory (Carling), Bldg 22, CEF, 960 Carling Avenue, Ottawa, ON, Canada K1A 0C9
| | - J Boulter-Bitzer
- Food Safety Science Unit, Food Safety and Environment Division, Ontario Ministry of Agriculture and Food, Guelph, ON, Canada N1G 4Y2
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Zbrun MV, Romero-Scharpen A, Olivero C, Rossler E, Soto LP, Rosmini MR, Sequeira GJ, Signorini ML, Frizzo LS. Occurrence of thermotolerantCampylobacterspp. at different stages of the poultry meat supply chain in Argentina. N Z Vet J 2013; 61:337-43. [DOI: 10.1080/00480169.2013.817294] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Oyarzabal OA, Williams A, Zhou P, Samadpour M. Improved protocol for isolation of Campylobacter spp. from retail broiler meat and use of pulsed field gel electrophoresis for the typing of isolates. J Microbiol Methods 2013; 95:76-83. [DOI: 10.1016/j.mimet.2013.03.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 03/06/2013] [Accepted: 03/11/2013] [Indexed: 10/27/2022]
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Oscar TP. Initial contamination of chicken parts with Salmonella at retail and cross-contamination of cooked chicken with Salmonella from raw chicken during meal preparation. J Food Prot 2013; 76:33-9. [PMID: 23317854 DOI: 10.4315/0362-028x.jfp-12-224] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The current study was undertaken to acquire data on contamination of chicken parts with Salmonella at retail and to acquire data on cross-contamination of cooked chicken with Salmonella from raw chicken during meal preparation. Whole raw chickens (n = 31) were obtained from local retail stores and cut into two wings, two breasts without skin or bones, two thighs, and two drumsticks. Data for cross-contamination were obtained by cutting up a sterile, cooked chicken breast with the same board and knife used to cut up the raw chicken. The board, knife, and latex gloves used by the food handler were not rinsed or washed before cutting up the sterile, cooked chicken breast, thus providing a worst-case scenario for cross-contamination. Standard curves for the concentration of Salmonella bacteria in 400 ml of buffered peptone water after 6 h of incubation of chicken parts as a function of the initial log number of Salmonella bacteria inoculated onto chicken parts were developed and used to enumerate Salmonella bacteria. Standard curves were not affected by the type of chicken part but did differ (P < 0.05) among the five isolates of Salmonella examined. Consequently, Salmonella bacteria were enumerated on naturally contaminated chicken parts using a standard curve developed with the serotype of Salmonella that was isolated from the original sample. The prevalence of contamination was 3 % (4 of 132), whereas the incidence of cross-contamination was 1.8 % (1 of 57). The positive chicken parts were a thigh from chicken 4, which contained 3 CFU of Salmonella enterica serotype Kentucky, and both wings, one thigh, and one cooked breast portion from chicken 15, which all contained 1 CFU of serotype 8,20:-:z(6). These results indicated that the poultry industry is providing consumers in the studied area with chicken that has a low prevalence and low number of Salmonella bacteria at retail and that has a low incidence and low level of cross-contamination of cooked chicken with Salmonella from raw chicken during meal preparation under a worst-case scenario.
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Affiliation(s)
- T P Oscar
- U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Room 2111, Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA.
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Signorini ML, Zbrun MV, Romero-Scharpen A, Olivero C, Bongiovanni F, Soto LP, Frizzo LS, Rosmini MR. Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina. Prev Vet Med 2012; 109:37-46. [PMID: 23044474 DOI: 10.1016/j.prevetmed.2012.09.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2012] [Revised: 08/31/2012] [Accepted: 09/16/2012] [Indexed: 11/16/2022]
Abstract
Here, we developed a quantitative risk assessment for thermophilic Campylobacter spp. related to the consumption of salad prepared alongside broiler meat. The assessment considered initial contamination levels, cross-contamination and decontamination events during the broiler slaughter process and distribution, and storage and consumption patterns in Argentina and other Latin American countries. The model predicted an infection risk of 3.32×10(-4) per serving. This estimation was variable according to the dose-response model used. Considering the number of chickens slaughtered annually in Argentina, the estimated number of people who could suffer campylobacteriosis related to poultry meat consumption was, on average, 484,304. The risk of human campylobacteriosis was most sensitive to the probability of infection from a Campylobacter (r=0.72), the number of Campylobacter spp. per serving (r=0.40), the frequency of washing the cutting board (r=-0.31), the preparation of raw poultry before salad using the same cutting board (r=0.14), and the frequency of hand washing (r=-0.14). The most sensitive stages of the process identified through the risk assessment can be used as a basis for measures of risk management. Public campaigns on hygiene habits during food preparation at home should focus on the importance of washing the cutting board before preparing raw and ready-to-eat foods and of washing the hands during food preparation.
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Affiliation(s)
- M L Signorini
- Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Kreder 2805 (S3080HOF) Esperanza, Province of Santa Fe, Argentina.
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Williams A, Oyarzabal OA. Prevalence of Campylobacter spp. in skinless, boneless retail broiler meat from 2005 through 2011 in Alabama, USA. BMC Microbiol 2012; 12:184. [PMID: 22920043 PMCID: PMC3490988 DOI: 10.1186/1471-2180-12-184] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2012] [Accepted: 08/22/2012] [Indexed: 11/22/2022] Open
Abstract
BACKGROUND The prevalence of Campylobacter spp. in 755 skinless, boneless retail broiler meat samples (breast, tenderloins and thighs) collected from food stores in Alabama, USA, from 2005 through 2011 was examined. Campylobacter spp. were isolated using enrichment and plate media. Isolates were identified with multiplex PCR assays and typed with pulsed field gel electrophoresis (PFGE). Data were analyzed by nominal variables (brand, plant, product, season, state and store) that may affect the prevalence of these bacteria. RESULTS The average prevalence of Campylobacter spp. in retail broiler meat for these years was 41%, with no statistical differences in the prevalence by year (P > 0.05). Seasons did not affect the prevalence of C. jejuni but statistically affected the prevalence of C. coli (P < 0.05). The prevalence by brand, plant, product, state and store were different (P < 0.05). Establishments from two states had the highest prevalence (P < 0.05). C. coli and C. jejuni had an average prevalence of 28% and 66%, respectively. The prevalence of C. coli varied by brand, plant, season, state, store and year, while the prevalence of C. jejuni varied by brand, product, state and store. Tenderloins had a lower prevalence of Campylobacter spp. than breasts and thighs (P < 0.05). Although no statistical differences (P > 0.05) were observed in the prevalence of C. jejuni by season, the lowest prevalence of C. coli was recorded from October through March. A large diversity of PFGE profiles was found for C. jejuni, with some profiles from the same processing plants reappearing throughout the years. CONCLUSIONS The prevalence of Campylobacter spp. did not change during the seven years of the study; however, it did change when analyzed by brand, product and state. Seasons did not affect the prevalence of C. jejuni, but they did affect the prevalence of C. coli. Larger PFGE databases are needed to assess the temporal reoccurrence of PFGE profiles to help predict the risk associated with each profile.
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Affiliation(s)
- Aretha Williams
- Department of Biological Sciences, Alabama State University, 1627 Hall Street, Montgomery, AL, USA
| | - Omar A Oyarzabal
- Department of Biological Sciences, Alabama State University, 1627 Hall Street, Montgomery, AL, USA
- IEH Laboratories & Consulting Group, 15300 Bothell Way NE, Lake Forest Park, WA, 98155, USA
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