Sources of poultry meat contamination with thermophilic Campylobacter before slaughter

Franchin, Paulo Rogério; Aidoo, Kofi E.; Batista, Cleide Rosana Vieira

doi:10.1590/s1517-83822005000200011

Cited by 28 publications

(17 citation statements)

References 15 publications

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“…Poultry meat can be contaminated with a variety of micro organisms, including those capable of spoiling the product during chill storage and certain food borne pathogens, hence the contamination of poultry meat with Salmonella seems to occur at virtually various stages of poultry production and all stages of processing operation, but it may start from one day old chicks, if they were contaminated with Salmonella from hatcheries [30] . However, Salmonella pathogens usually contaminate the surface of raw poultry meat during slaughtering, primary processing (scalding, defeathering, rinsing, cutting, mincing, and mixing) and can attach and/or reside in the regular and irregular surfaces of the skin, multiply and thereafter contaminate food preparation surfaces, hands and utensils [31] .…”

Section: Sources Of Poultry Meat Contaminationmentioning

confidence: 99%

Salmonella Infection: The Common Cause of Human Food Poisoning

Rahman

Othman

2017

Prog Biosci Bioeng

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Salmonellosis infection is caused by a Salmonella bacteria which was first found by Soholerin in 1839, and it isolated by Karl Eberth in 1880 from the mesenteric lymph nodes and spleen of a person died from typhoid fever. Salmonella was cultured by Georg Theodor Gaffky in 1884 and by Salmon and Smith from pigs which had died of hog cholera. The disease can affect all species of domestic animals and man, but young, aged, debilitated, stressed, pregnant, and lactating animals and humans are more susceptible, while immunosuppressed individuals with concomitant illness and those suffering from malnutrition are especially at risk for Salmonella infection. Permanent carriers of infected individuals usually harboring the organisms in the gallbladder, biliary tract, liver spleen, lymph modes, rarely the intestine or urinary tract. Therefore, the aim of this review is to focus the main sources of Salmonella food poisoning together with the main routes of infection in human and animals.

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Section: Sources Of Poultry Meat Contaminationmentioning

confidence: 99%

Salmonella Infection: The Common Cause of Human Food Poisoning

Rahman

Othman

2017

Prog Biosci Bioeng

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“…Esse protocolo é constituído por três etapas: enriquecimento primário, enriquecimento secundário, isolamento e seleção. Foram retiradas porções de 25g de cada uma das amostras íntegras, entre pele e carne das regiões de peito, cloaca, pescoço, coxa e asa [12] e colocadas em bolsas estéreis contendo 225 mL de Caldo Bolton 2 para enriquecimento primário. As amostras foram homogeneizadas em Stomacher 1 por 2 min, expostas à mistura gasosa (5% O 2 , 10% CO 2 e 85% N 2 ) e incubadas inicialmente a 37ºC por 5 h. Em seguida incubadas a 41,5ºC por 18-24h.…”

Section: Pesquisa De Campylobacter Termofílicosunclassified

“…A partir destes foram semeados em Ágar Desoxicolato Cefoperazone Carvão modificado (mCCDA) e Ágar Bolton modificado 2 , preparado conforme descrito na metodologia [12], incubadas à 41,5ºC por 24-48h com a mistura gasosa de 5% O 2 , 10% CO 2 e 85% N 2 . Os isolados que apresentaram crescimento sugestivo de Campylobacter sp.…”

Section: Pesquisa De Campylobacter Termofílicosunclassified

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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“…The plates were incubated at 41.5 ± 0.5 °C for 48 h under microaerobic conditions generated by the injection of a mixture of gases (5% O 2 , 10% CO 2 and 85% N 2 ) (Air Liquide, São Paulo, Brazil) into special jars. The MBA plates and the microaerobic system were prepared as described by Franchin et al (2005).…”

Section: Sample Collectionmentioning

confidence: 99%

Evaluation of the Direct and Enrichment Iso 10272 Methods for the Detection of Campylobacter Spp. in Chicken Meat

Benetti

Abrahão

Ferro

et al. 2016

Rev. Bras. Cienc. Avic.

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In 2006, the International Organization for Standardization (ISO) published two standard protocols for the detection and enumeration of Campylobacter spp. in foods: the ISO 10272-2(direct method) and the ISO 10272-1 (enrichment method). The aim of this study was to compare the efficiency of these two methods in the detection of Campylobacter spp. and propose a modification in the enrichment method. Compared with the enrichment method, the direct method yielded a higher number of positive results for Campylobacter spp. and, consequently, presented higher sensitivity percentage. The isolation of Campylobacter spp. was more difficult when 10 mL of rinse was used in the enrichment method, which is currently recommended by the ISO protocol. Therefore, different rinse volumes were tested (2.5 and 5 mL). The most efficient recovery of Campylobacter spp. occurred when 2.5 mL of rinse were used in the enrichment method, most likely due to a lower number of microbial contaminants than that present in the 5 or 10 mL rinses. The proposed modification of the enrichment method will contribute to the food analysis by improving the detection of Campylobacter spp. in chicken carcass.

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Sources of poultry meat contamination with thermophilic Campylobacter before slaughter

Cited by 28 publications

References 15 publications

Salmonella Infection: The Common Cause of Human Food Poisoning

Salmonella Infection: The Common Cause of Human Food Poisoning

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

Evaluation of the Direct and Enrichment Iso 10272 Methods for the Detection of Campylobacter Spp. in Chicken Meat

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