Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

Perdoncini, Gustavo; Sierra-Arguello, Yuli M.; Lima, Leonardo Moreira; Trindade, Michele Martins; Gomes, Marcos José Pereira; Santos, Luciana Ruschel dos; Schmidt, Verônica; Nascimento, Vladimir Pinheiro do

doi:10.1590/s0100-736x2015000400006

Cited by 11 publications

(13 citation statements)

References 27 publications

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“…jejuni was the most prevalent with 70% rate in poultry feces and 100% in carcasses. Similar results were also reported in studies conducted in Ivory Coast (Goualié et al., ) and in Brazil (Perdoncini et al., ). In contrast, in Asia and Thailand, two studies revealed a higher percentage of C. coli than C. jejuni (Kottawatta et al., ; Padungtod & Kaneene, ).…”

Section: Discussionsupporting

confidence: 90%

Salmonella spp. and Campylobacter spp. in poultry feces and carcasses in Ouagadougou, Burkina Faso

Kagambèga

Thibodeau

Trinetta

et al. 2018

Food Science & Nutrition

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The importance of Salmonella and Campylobacter as foodborne pathogens is well recognized worldwide. Poultry and poultry products are commonly considered as the major vehicles of Salmonella and Campylobacter infection in humans. The aim of this study was to investigate the hygienic status of poultry facilities and determine the prevalence of Salmonella and Campylobacter in slaughtered poultry feces and carcasses in four different markets in Ouagadougou, capital city of Burkina Faso. A total of 103 poultry feces and 20 carcasses were analyzed using microbiological standard methods. Among the 103 fecal samples, 70 were positive for Campylobacter ssp (67.96%) and 54 for Salmonella ssp (52.42%). The hippurate hydrolysis test revealed that among the 70 Campylobacter strains isolated from feces, 49 were C. jejuni (70%) and 21 were C. coli (30%). From the 20 carcasses analyzed, 18 were contaminated with Salmonella (90%) and 10 with Campylobacter ssp (50%). Among the 10 Campylobacter ssp samples isolated from poultry carcasses, all were identified as C. jejuni using the API CAMPY system and the hippurate hydrolysis test. The assessment of markets hygienic practices for production, transportation, display, and vending of meat revealed unhygienic conditions. To complete the observation of unhygienic practices, we have sampled chicken‐washing solution from the study sites and microbiological analysis of these samples revealed the presence of Salmonella spp in 100% of the samples. This study highlighted that poultry products on sale in Ouagadougou are highly contaminated with Salmonella and Campylobacter. To the best of our knowledge, this is the first report describing Campylobacter presence in the poultry industry of Burkina Faso. Our findings might help to better understand the epidemiology of Salmonella and Campylobacter.

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Section: Discussionsupporting

confidence: 90%

Salmonella spp. and Campylobacter spp. in poultry feces and carcasses in Ouagadougou, Burkina Faso

Kagambèga

Thibodeau

Trinetta

et al. 2018

Food Science & Nutrition

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“…DISCUSSÃO Do total de 808 carcaças de frangos analisadas, 5,07% foram positivas para Campylobacter termofílicos. Este resultado foi menor do que o relatado no estudo realizado [24] para o Sul do Brasil, onde 37,1% das carcaças analisadas após a refrigeração por imersão, foram positivas para Campylobacter termofílicos. Em Minas Gerais foi encontrada uma taxa de isolamento superior a 27%, em suabes de carcaças após o resfriamento de um frigorífico com Serviço de Inspeção Estadual [2].…”

Section: Resultsunclassified

Ocurrence of Campylobacter spp. in chilled chicken carcasses slaughtered in the west region of Santa Catarina, Brazil

Bortoli

Dalmina

et al. 2017

Acta Scientiae. Vet.

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Background:The thermophilic bacteria of the genus Campylobacter are important agents of alimentary gastroenteritis, called campylobacteriosis. These microorganisms multiply in temperatures ranging from 25ºC to 46ºC, however, low temperatures are incompatible with their multiplication. For this reason, the seasons of the year may interfere with the level of contamination by Campylobacter sp. The main sources of transmission are contaminated meat and giblets from poultry during poorly conducted slaughter operations. The disease may present itself with a different range of forms of disease: from mild signs of gastrointestinal infection to more severe cases, such as the Guillain-Barré syndrome. Material, Methods & Results: Due to the great importance of western Santa Catarina to the poultry industry, it was necessary to verify the occurrence of the pathogen in cold carcasses of broilers slaughtered in this region, and its variation through the seasons of the year. From January 2013 to February 2015 broiler carcasses were collected weekly, after the water cooling process, in slaughterhouses under Federal Inspection of the three largest microregions of western Santa Catarina in terms of number of broilers slaughtered, totaling 808 samples. The assessment of thermophilic Campylobacter was performed according to the methodology recommended by ISO 10272-1: 2006. Of the 808 samples analyzed, the frequency of isolation of thermophilic Campylobacter was 1.82% (8/440) in microregion 1, 4.95% (10/202) in microregion 2 and 13.86% (23/166) in the microregion 3, totaling 5.07% of positive samples (41/808). Comparing the microregions, it was verified that there was no significant difference (P > 0.05) between the isolation frequencies of microregions 1 and 2. However, there was a significant difference (P < 0.05) between the isolation rates of Microregion 3 in relation to microregions 1 and 2. Microregion 1 presented the lowest percentage of Campylobacter thermophilic isolates. Discussion: Although the rates found are lower than expected when compared to those already published, consumption of these products may provide risks to consumers, mainly through cross-contamination of foods that will be consumed raw, requiring greater controls in the entire poultry industry in order to ensure a safe product for the consumer. Analyzing each season of the year individually (winter and summer), 5.88% (14/238) of the samples processed during summer (October to March) were positive for the assessed microorganism and in 4,74% (27/570) of the samples analyzed in the winter (April to September), the presence of thermophilic Campylobacter was detected. Nevertheless, there was no significant difference (P > 0.05) between the seasons. However, it is evident the need for a longer study to evaluate the actual influence of the seasons (winter and summer) on the isolation rate of thermophilic Campylobacter in broiler carcasses shortly after the cooling process. Even though the study demonstrated low levels of thermophilic Campylobacter isolati...

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“…Utilizou-se o multiplex-PCR proposto por Denis et al (12) adaptado por Perdoncini et al (13) para diferenciar C. jejuni e C. coli, com três pares de primers para cada reação, baseados na sequência para região 16rRNA comum entre as espécies, como segue: MD16S1 (5'-ATC TAA TGG CTT AAC CAT TAA AC -3') e MD16S2 (5' -GGA CGG TAA CTA GTT TAG TAT T -3'), com 857pb. A identificação das espécies C. jejuni e C. coli foram baseadas no gene mapA e ceuE, respectivamente, com a sequência de primers MDmapA1 (5' -CTA TTT TAT TTT TGA GTG CTT GTG -3') e MDmapA2 (5'-GCT TTA TTT GCC ATT TGT TTT ATT A -3') para o gene mapA e COL3 (5' -AAT TGA AAA TTG CTC CAA CTA TG -3') e MDCOL2 (5' -TGA TTT TAT TAT TTG TAG CAG CG-3') para o gene ceuE.…”

Section: Methodsunclassified

Campylobacter jejuni e Campylobacter coli EM CARCAÇAS DE FRANGO RESFRIADAS E CONGELADAS

Cisco

Tedesco

Perdoncini³

et al. 2017

Ciênc. anim. bras.

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ResumoEspécies de Campylobacter spp. termotolerantes são agentes de surtos de campilobacteriose em humanos e os produtos de origem avícola são considerados uma importante fonte de infecção. Foram identificados Campylobacter jejuni e Campylobacter coli em carcaças de frango resfriadas e congeladas coletadas em três abatedouros entre 2014 e 2015. A detecção de Campylobacter spp. foi realizada por microbiologia convencional e a identificação de C. jejuni e C. coli por multiplex-PCR. Dentre as amostras avaliadas verificou-se Campylobacter spp. termotolerante em 63,8%, sendo 72,2% em carcaças resfriadas e 55,5% em carcaças congeladas. Destas, 83,3% foram positivas para C. jejuni e 66,6% para C. coli, enquanto 50% foram positivas para ambas as espécies. A presença de Campylobacter spp. termotolerante em carcaças de frangos de corte prontas para consumo representa uma importante fonte de transmissão destes patógenos para humanos. Palavras-chave: abatedouros avícolas; campilobacteriose; termotolerantes. AbstractSpecies of thermophilic Campylobacter spp. are agents of campylobacteriosis outbreaks in humans, and poultry products are implicated as major sources of infection. The detection of Campylobacter spp. was performed by conventional microbiology in poultry carcasses collected in slaughterhouses and species were identified by multiplex-PCR. Thermophilic Campylobacter spp. was verified in 63.8% of the samples, being 72.2% in chilled carcasses and 55.5% in frozen carcasses. Of these, 83.3% were positive for C. jejuni and 66.6% to C. coli, while 50% were positive for both. The presence of thermophilic Campylobacter spp. in ready-to-eat poultry products represents a potential source of human campylobacteriosis.

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Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

Cited by 11 publications

References 27 publications

Salmonella spp. and Campylobacter spp. in poultry feces and carcasses in Ouagadougou, Burkina Faso

Salmonella spp. and Campylobacter spp. in poultry feces and carcasses in Ouagadougou, Burkina Faso

Ocurrence of Campylobacter spp. in chilled chicken carcasses slaughtered in the west region of Santa Catarina, Brazil

Campylobacter jejuni e Campylobacter coli EM CARCAÇAS DE FRANGO RESFRIADAS E CONGELADAS

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