Arcobacter – An emerging threat to animals and animal origin food products?

Abstract

Genus Arcobacter is consisted of twelve species, which have been isolated from a wide range of animals and animal origin food products such as beef, milk, rabbit meat, pork and chicken, thus raising public health concern. Recent reports showed that infection in human can occur by close contact with pets (dogs and cats). Dose response, pathogenicity and toxin production in the development of disease are not fully understood. As cultural detection is time consuming and not confirmatory, various DNA based protocols have been developed for rapid and accurate identification of Arcobacter species. This review reports on the occurrence of Arcobacter in animals other than chickens and in food of animal origin other than chicken meat.

Isolation and determination of antimicrobial resistance of Arcobacter species isolated from animal faeces in the Diyarbakir region of Turkey using the 16S rDNA-RFLP method

“…in animals or foods of animal origin (Van Driessche et al 2003;De Smet et al 2011;Shah et al 2011;Ahmed and Balamurugan 2013). The prevalence of Arcobacter spp.…”

“…In one of the positive samples (7.7%), A. butzleri and A. skirrowii were present together. It has been reported that more than one genotype may be found together due to the heterogeneity of the tested animals (Atabay et al 2002;Van Driessche et al 2005;Aydin et al 2007;Shah et al 2011). The most frequently isolated species in healthy livestock was A. butzleri (Kabeya et al 2003;Van Driessche et al 2003;Ongor et al 2004).…”

“…The presence of Arcobacter spp. has been demonstrated in foods of animal origin, various animal faeces (such as cattle, sheep, dog, rabbit, chicken), the environment and water in many studies (Kabeya et al 2003;Van Driessche et al 2003;Vandenberg et al 2006;Houf et al 2008;De Smet et al 2011;Shah et al 2011;Noh et al 2012;Suelam 2012). In their study, Figueras et al (2012) increased the number of currently characterised Arcobacter spp.…”

Isolation of Arcobacter butzleri in environmental and food samples collected in industrial and artisanal dairy plants

“…transmission to humans are the consumption of contaminated foods of animal origin and water (Shah et al, 2011). The initial source seems to be fecal contamination during the various stages of production processes (Van Driessche and Houf, 2008).…”

Isolation and identification of Arcobacter species from environmental and drinking water samples

“…They differ from closely related campylobacters for their ability to grow microaerobically or aerobically at lower temperatures ranging from 15 to 37°C (Vandamme and De Ley 1991). Although it is not a member of normal flora of human intestine, the consumption of contaminated foods of animal origin and water can result in human infections (Shah et al 2011). Arcobacter spp.…”