Survey of Campylobacter in foods implicated in foodborne diseases in Southern Brazil

Bessa, Marjô Cadó; Haas, Simone; Ramos, Rosane Campanher; Rocha, Raquel G.; Voss-Rech, Daiane; Rebelatto, Raquel; Duarte, Sabrina Castilho; Coldebella, Arlei; Vaz, C. S. L.

doi:10.1590/s1678-9946202062090

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…Campylobacter jejuni subsp. jejuni is the major species of the taxon and it is recognised as the leadingcause of human gastroenteritis worldwide 7,8,9 . The infection triggered by the pathogen is mainly characterised by mild and self-limiting symptoms, including watery to bloody diarrhoea, abdominal pain, fever, and vomiting 2,10 .…”

Section: Introductionmentioning

confidence: 99%

Thermophilic and non-thermophilic Campylobacter species Emits Distinct Volatile Organic Compounds in Different Culture Media and Growth Phases

Santos¹,

Low²,

Chai³

2022

Preprint

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Bacteria emits a multitude of volatile organic compounds (VOCs) into the headspace as a mean of interactions with the environments, as well as intra- and interkingdom communication for survival and persistence in the nature and within their hosts. Campylobacter, which is often found in poultry and ruminants, has shown great persistence in aquatic environments, making it one of the world's most dangerous foodborne pathogens, killing thousands of people annually. In this study, the VOCs emitted by both thermophilic (C. jejuni, C. coli and C. lari) and non-thermophilic Campylobacter (C. fetus) of clinical concerns, impacted by nutrients composition (media) and growth phase were identified. Most thermophilic Campylobacter were shown to release volatile alcohols and ketones (1s,4R,7R,11R-1,3,4,7-Tetramethyltricyclo [5.3.1.0(4,11)] undec-2-en-8-one and Isophorone) during early stationary and stationary phases using active sampling with active charcoal adsorbent and GC-MS analysis. C. jejuni cultured in the Brain Heart Infusion had 1-Heptadecanol in its headspace gas, but not in Bolton Broth. The non-thermophilic C. fetus did not produce alcohols or ketones, but rather a variety of unidentified chemicals that will require further investigation in the future. Overall, PCA analysis revealed that the five Campylobacter strains studied created distinct volatilomes, allowing for future Campylobacter identification based on VOCs.

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Section: Introductionmentioning

confidence: 99%

Thermophilic and non-thermophilic Campylobacter species Emits Distinct Volatile Organic Compounds in Different Culture Media and Growth Phases

Santos¹,

Low²,

Chai³

2022

Preprint

View full text Add to dashboard Cite

show abstract

“…was the second most identified microorganism in foodborne outbreaks from 2009 to 2018, after Escherichia coli (Brazil, 2019). On the other hand, foodborne illness caused by Campylobacter is underestimated in Brazil because this microorganism is not routinely tested in foodborne disease investigations (Bessa et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Campylobacter sp. EM VACAS LEITEIRAS DO SUL DO BRASIL

Silveira

Kaefer

Porto

et al. 2021

AVS

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O presente estudo teve como objetivo avaliar a ocorrência de Campylobacter jejuni, Campylobacter coli e Salmonella enterica em vacas leiteiras e salas de ordenha de fazendas leiteiras no sul do Brasil. Foram coletadas amostras de 12 fazendas leiteiras localizadas no sul do Rio Grande do Sul. Durante as visitas às propriedades, foram coletadas amostras da água utilizada na sala de ordenha, dos insufladores das ordenhadeiras mecânicas, da superfície interna dos baldes de leite ou da parede da tubulação, das mãos dos manipuladores e do leite de conjunto foram coletadas para as análises microbiológicas. Também foram coletadas amostras de fezes de cinco vacas em produção, as quais também foram avaliadas quanto à presença de Campylobacter e Salmonella, totalizando 10 amostras em cada fazenda leiteira. Não houve o isolamento de Salmonella em nenhuma das amostras que foram analisadas. Campylobacter foi isolado de três amostras (3/60; 0,05%) de fezes de vacas de uma mesma propriedade, sendo um dos isolados identificado como C. jejuni, esse isolado apresentou o gene cdt que codifica para a toxina citoletal distensiva. Conclui-se com o estudo que Campylobacter sp. pode ser encontrado em bovinos leiteiros em processo de ordenha, podendo oferecer risco de transmissão desse micro-organismo pelo contato direto ou indireto com as fezes dos animais contaminados.

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Volatile organic compounds produced by thermophilic and non-thermophilic ampylobacter spp.: Influence of growth phase and nutrient composition

Dos Santos,

Low,

Chai

2024

IFRJ

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Bacteria produce a plethora of volatile organic compounds (VOCs) into the atmosphere as a means of interacting with their habitats, as well as for intra- and interkingdom communication, and to survive and thrive in nature and inside their hosts. Campylobacter, which is commonly found in poultry and ruminants, has demonstrated remarkable endurance in aquatic settings, making it one of the world's most hazardous foodborne pathogens that kill thousands of humans every year. In the present work, the VOCs released by both thermophilic (C. jejuni, C. coli, and C. lari) and non-thermophilic (C. fetus) Campylobacter of clinical significance, which were influenced by nutrient composition (media) and growth phase, were profiled using an active sampling approach, with active charcoal adsorbent and gas chromatography-mass spectrometry. Alcohols and ketones were detected only in the thermophilic Campylobacter strains, C. jejuni subsp. jejuni (1-heptadecanol; 1,8-nonadien-3-ol; 3,7,11-trimethyl-3-dodecanol; 1s,4R,7R,11R-1,3,4,7-tetramethyltricyclo [5.3.1.0(4,11)] undec-2-en-8-one; and isophorone), C. coli (isophorone and 3,5-bis(1,1-dimethylethyl)-phenol), and C. lari (3,7,11-trimethyl-3-dodecanol and 1s,4R,7R,11R-1,3,4,7-tetramethyltricyclo [5.3.1.0(4,11)] undec-2-en-8-one) between early stationary and stationary growth phases. The non-thermophilic C. fetus produced only a range of unidentified compounds that need to be investigated further in the future. The results from the principal component analysis showed distinctive clustering of VOC markers between the four bacteria taxa and within the strains of C. jejuni, including distinguishable groupings of VOCs throughout the growth phase of each bacterium and between different culture media. This demonstrates the influence of bacterial growth and media composition on the volatilome of the studied Campylobacter spp. Overall, the VOC profiling of these foodborne pathogens, under influencing factors of growth phase and media, paves the way for future rapid identification of Campylobacter spp. in food matrices.

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Survey of Campylobacter in foods implicated in foodborne diseases in Southern Brazil

Cited by 3 publications

References 15 publications

Thermophilic and non-thermophilic Campylobacter species Emits Distinct Volatile Organic Compounds in Different Culture Media and Growth Phases

Thermophilic and non-thermophilic Campylobacter species Emits Distinct Volatile Organic Compounds in Different Culture Media and Growth Phases

Campylobacter sp. EM VACAS LEITEIRAS DO SUL DO BRASIL

Volatile organic compounds produced by thermophilic and non-thermophilic ampylobacter spp.: Influence of growth phase and nutrient composition

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