Microbiological criteria for Campylobacter in broiler carcasses in Italy: A possible approach to derive them

Comin, D.; Valero, Antonio; Manfreda, Gerardo; Garcı́a-Gimeno, Rosa Marı́a; Paiusco, A.; Medici, Dario De; Terza, Paolo; Ferrarini, Stefano; Cesare, Alessandra De

doi:10.1016/j.ijfoodmicro.2014.03.025

Cited by 10 publications

(2 citation statements)

References 9 publications

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“…In Italy, a European survey showed a prevalence of Campylobacter- colonized broiler batches of 63.3% [ 9 ]. Similar prevalence levels in Italy (60%) have recently been obtained by other studies [ 29 , 30 ]. The present study aimed to analyse the diversity of the C. jejuni population in poultry and to monitor the contamination process throughout the farm, slaughter, and postchilling phases.…”

Section: Discussionsupporting

confidence: 90%

Population Diversity ofCampylobacter jejuniin Poultry and Its Dynamic of Contamination in Chicken Meat

Marotta

Garofolo

Donato

et al. 2015

BioMed Research International

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This study aimed to analyse the diversity of the Campylobacter jejuni population in broilers and to evaluate the major source of contamination in poultry meat. Eight rearing cycles over one year provided samples from three different broiler farms processed at the same slaughterhouse. A total of 707 C. jejuni were isolated from cloacal swabs before slaughter and from the breast skin of carcasses after slaughter and after chilling. All suspected Campylobacter colonies were identified with PCR assays and C. jejuni was genotyped by sequence analysis of the flaA short variable region (SVR) and by pulsed-field gel electrophoresis (PFGE) using SmaI enzyme. Phenotypic antibiotic resistance profiles were also assayed using minimal inhibitory concentration (MIC). The flocks carried many major C. jejuni clones possibly carrying over the rearing cycles, but cross contamination between farms may happen. Many isolates were resistant to fluoroquinolones, raising an issue of high public concern. Specific Campylobacter populations could be harboured within each poultry farm, with the ability to contaminate chickens during each new cycle. Thus, although biosecurity measures are applied, with a persistent source of contamination, they cannot be efficient. The role of the environment needs further investigation to better address strategies to control Campylobacter.

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Section: Discussionsupporting

confidence: 90%

Population Diversity ofCampylobacter jejuniin Poultry and Its Dynamic of Contamination in Chicken Meat

Marotta

Garofolo

Donato

et al. 2015

BioMed Research International

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“…Furthermore, microbiological criteria for Campylobacter spp. on slaughtered broilers have been recently investigated (Comin et al , 2014 ; EFSA, 2011 ; Lee et al , 2015 ; Nauta et al , 2012 ). With a new amendment of Reg.…”

Section: Resultsmentioning

confidence: 99%

Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses

2017

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In a large-scale Swiss poultry abattoir, a microbiological process analysis of broiler carcasses was performed. At each selected process stage (scalding, plucking, evisceration, washing, and chilling), 90 carcasses from 30 flocks were sampled and examined for Campylobacter, Salmonella, Escherichia coli, Enterobacteriaceae, and extended-spectrum b-lactamases-producing Enterobacteriaceae. With regard to Campylobacter counts on carcasses, plucking tended to slightly increase the results (on average by 0.4 log CFU/g), whereas mean counts from plucked and chilled carcasses were comparable (3.1 log CFU/g after plucking, 3.0 log CFU/g in the chiller). The Campylobacter results of chilled carcasses are thereby likely to comply with the newly defined requirements of the European Union (process hygiene criterion for Campylobacter). With regard to Escherichia coli and Enterobacteriaceae counts on carcasses, plucking clearly reduced the results (on average by 0.8 and 0.9 log CFU/g), whereas mean counts from plucked and chilled carcasses were comparable (3.4 and 3.5 log CFU/g after plucking, 3.4 log CFU/g in the chiller). In contrast, Salmonella spp. were not detected on broiler carcasses and extended-spectrum b-lactamases- producing Enterobacteriaceae only rarely (1.8%). Such abattoir-specific data are of central importance for assessment of slaughter process performance and if necessary for the implementation of effective measures in the slaughter process.

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Effects of slaughter operations on the microbiological contamination of broiler carcasses in three abattoirs

2015

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Microbiological criteria for Campylobacter in broiler carcasses in Italy: A possible approach to derive them

Cited by 10 publications

References 9 publications

Population Diversity ofCampylobacter jejuniin Poultry and Its Dynamic of Contamination in Chicken Meat

Population Diversity ofCampylobacter jejuniin Poultry and Its Dynamic of Contamination in Chicken Meat

Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses

Effects of slaughter operations on the microbiological contamination of broiler carcasses in three abattoirs

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