Enumeração de Campylobacter spp. e presença de Campylobacter jejuni em carcaças de frango no estado de Minas Gerais

Oliveira, Afonso de Liguori; Oliveira, Roseane Batitucci Passos de

doi:10.1590/s0103-84782013005000007

Cited by 5 publications

(3 citation statements)

References 9 publications

(1 reference statement)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Campylobacter occurrence in poultry meat is variable depending on the country or region. In Brazil, it varies from 4% to 88% in poultry sources [6][7][8][9][10][11]. Brazilian data about Campylobacter human infection are still insufficient.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Detection and quantification of Campylobacter spp. in Brazilian poultry processing plants

Borges

Cisco

Furian

et al. 2020

J Infect Dev Ctries

View full text Add to dashboard Cite

Introduction: Campylobacteriosis is considered the most common bacteria-caused human gastroenteritis in the world. Poultry is a major reservoir of Campylobacter. Human infection may occur by consumption of raw and undercooked poultry or by contamination of other foods by these items. The aim of this study was to assess the prevalence of Campylobacter spp. in poultry processing plants with conventional culture method and real-time PCR. Methodology: A total of 108 poultry processing plant samples were collected to test with conventional microbiology and qPCR. Sampling included cloacal swabs, swabs of transport crates (before and after the cleaning and disinfection process) and carcasses (after the chiller, cooled at 4°C and frozen at −12°C). Results: Positivity in cloacal swabs indicated that poultry arrived contaminated at the slaughterhouse. Contamination in transport cages was substantially increased after the cleaning process, indicating that the process was ineffective. The detection of Campylobacter on carcasses was higher than that on cloacal swabs, which could indicate cross-contamination during the slaughtering process. Conventional microbiology and molecular methods revealed a prevalence of 69.4% and 43.5%, respectively. Lower detection by qPCR can be attributed to the high specificity of the kit and to biological components that could inhibit PCR reactions. Conclusions: Our results indicate that poultry arrive contaminated at the slaughterhouse and that contamination can increase during the slaughtering process due to cross-contamination. The isolation of Campylobacter in cooled and frozen carcasses corroborates the bacterial survival even at temperatures considered limiting to bacterial growth which are routinely used for food preservation.

show abstract

Section: Discussionmentioning

confidence: 99%

“…Studies evaluating the prevalence of Campylobacter spp. in Brazilian poultry meat are still incipient [6][7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Detection and quantification of Campylobacter spp. in Brazilian poultry processing plants

Borges

Cisco

Furian

et al. 2020

J Infect Dev Ctries

View full text Add to dashboard Cite

show abstract

“…Após, foram acondicionadas em sacos plásticos estéreis individuais e identificados, e imediatamente enviadas em caixa isotérmica ao laboratório de microbiologia de alimentos de uma empresa privada para análise bacteriológica 1 . O número de amostras analisadas foi determinado de acordo com dados de ocorrência publicados anteriormente [23], em que foram encontrados 44,0% de amostras positivas para Campylobacter termofílicos em 25 amostras de carcaças de frangos analisadas. Portanto, a amostragem de 808 carcaças de frango foi suficiente para detectar ao menos uma amostra positiva para Campylobacter termofílicos, em um intervalo de confiança de 95%.…”

Section: Amostragemunclassified

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.

View full text Add to dashboard Cite

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...

show abstract

Low contamination of Campylobacter spp. on chicken carcasses in Minas Gerais state, Brazil: Molecular characterization and antimicrobial resistance

et al. 2015

View full text Add to dashboard Cite

Enumeração de Campylobacter spp. e presença de Campylobacter jejuni em carcaças de frango no estado de Minas Gerais

Cited by 5 publications

References 9 publications

Detection and quantification of Campylobacter spp. in Brazilian poultry processing plants

Detection and quantification of Campylobacter spp. in Brazilian poultry processing plants

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

Low contamination of Campylobacter spp. on chicken carcasses in Minas Gerais state, Brazil: Molecular characterization and antimicrobial resistance

Contact Info

Product

Resources

About