Bacteriological and Molecular Identification of Campylobacter Species in Chickens and Humans, at Zagazig City, Egypt

Abstract

A B S T R A C TThe genus Campylobacter is of great importance to public health because it includes several species that may cause diarrhea. Poultry and poultry products are known as important sources of human campylobacteriosis. A total of 533 samples from broiler chickens ;131 cloacal swabs, 39 chicken skin, 39 chicken cecal parts and 78 chicken meat thigh and breast meat (39 of each) were obtained from retail outlets, as well as, 246 stool swabs from persons attending the outpatient clinic of Al-Ahrar public hospital were examined. The isolation rate of Campylobacter species from chicken skin, thigh meat, breast meat, cecal parts, cloacal swabs and human stool samples were 30.8%, 38.5%, 30.8%, 41%, 35.1% and 5.3%, respectively. The conventional biochemical tests were used for discrimination between C. jejuni and other Campylobacter species based on standardized hippurate hydrolysis test. C. jejuni was isolated from cloacal swabs, skin, thigh meat, breast meat, cecal parts and human stool samples with the isolation rate of 45.7%, 50%, 46.7%, 41.7%, 81.3% and 76.9%, respectively. Real-Time PCR targeting hipO gene specific for C. jejuni was used for the confirmation of phenotypically identified 31 C. jejuni isolates. The results showed that the conventional culture methods and biochemical reactions were 100% in accordance with the results of PCR for identification and differentiation of C. jejuni.

Immunochromatography versus Conventional Culture Method for Detection of Campylobacter Jejuni and Campylobacter Coli in Gastroenteritis

“…In contrast,a lower rate of isolation by culture was found in Zagazig,Egypt by Awadallah et al, (2014) [26] only 2.7% of the stool samples were positive for Campylobacter and 5.3% by Abd El Tawab et al (2015) [27] at Zagazig city.…”

One health approach of campylobacteriosis in Egypt: An emerging zoonotic disease

“…(C. jejuni and C. coli) were isolated from retail fresh or frozen chicken carcasses skin and meat [15,19,20,] as well as from barbequed and products of chickens [21,22]. Campylobacter strains isolated from chicken carcasses showed identical molecular characterization with those in handler's employees and consumers which signifying the high possibilities of zoonotic hazards [15,20,21].…”

Detection of Campylobacter in Chicken Parts by Conventional Methods and Polymerase Chain Reaction with Identification of Antibiotic Resistance Profile

“…Campylopbacter in raw chicken to be 6.2% and 40% respectively. (3,4) Campylobacter spp occurs as normal bacterial flora in the intestinal tract of poultry; since the avian temperature is suitable for the growth of those thermophilic organisms (optimum temperature for Campylobacter is 42 °C). After slaughtering, Campylobacter may translocate from the intestine to poultry parts and products.…”

“…The latter method is advantageous due to its ability to detect viable nonculturable (VBNC) forms of Campylobacter that may go undetected by culture. (3,6) Fluoroquinolones and macrolides are the drugs of choice for cases requiring treatment. Campylobacter resistance to these two classes of antibiotics is a major concern for public health.…”

“…The bacterial counts were then multiplied by the dilution factor. (3,10,11,12) An additional volume of broth (10 -1 dilution) was frozen at -20 °C for further use in PCR.…”