Baseline Data from a Belgium-Wide Survey of Campylobacter Species Contamination in Chicken Meat Preparations and Considerations for a Reliable Monitoring Program

Abstract

, chicken meat preparations (n ‫؍‬ 656) were sampled at 11 processing companies across Belgium. All samples were tested for Campylobacter by enrichment culture and by direct plating according to standard methods. Almost half (48.02%) of the samples were positive for Campylobacter spp. The mean Campylobacter count was 1.68 log 10 CFU/g with a standard deviation of ؎ 0.64 log 10 CFU/g. The study revealed a statistically significant variation in Campylobacter contamination levels between companies; processors with a wider frequency distribution range of Campylobacter counts provided chicken meat preparations with higher Campylobacter incidences and concentrations. There was no significant difference between the counts of Campylobacter spp. in various preparation types. However, the Campylobacter counts and incidences in chicken wings were the highest and portioned-form products (legs, wings, and breasts) showed a higher probability of being Campylobacter positive compared to minced-form products (sausages, burgers, and minced meat). The proportion of Campylobacter-positive samples was significantly higher in July than in other months. Recovery of Campylobacter spp. recovery by direct plating was higher (41.0%) compared to detection after enrichment (24.2%). Statistical modeling of the survey data showed that the likelihood of obtaining a positive result by enrichment culture increases with an increase in the Campylobacter concentration in the sample. In the present study, we provide the first enumeration data on Campylobacter contamination in Belgian chicken meat preparations and address proposals for improving Campylobacter monitoring programs.

Correlation between Genotypic Diversity, Lipooligosaccharide Gene Locus Class Variation, and Caco-2 Cell Invasion Potential of Campylobacter jejuni Isolates from Chicken Meat and Humans: Contribution to Virulotyping

“…In a previous study, we showed that the prevalence of Campylobacter spp. in Belgian chicken meat preparations, including isolates used in the present study, is around 60% (22). The high prevalence of Campylobacter spp.…”

“…The term "chicken meat preparation" refers to portioned, cut, or minced meat to which other ingredients (e.g., salt, spices, seasoning mix, marinade, or sauce) may have been added, though the cut surface retains the characteristics of raw meat (2). The chicken meat samples were from five Belgian companies and were collected in a survey between February and November 2007 (22). In addition, 40 clinical C. jejuni isolates were also investigated.…”

Prevalence, Numbers and Antimicrobial Susceptibilities of Salmonella Serovars and Campylobacter spp. in Retail Poultry in Phnom Penh, Cambodia

“…In Europe Campylobacter spp. were found in moderate rates, from less than 1-4.5 log 10 CFU/g in Belgium chicken meat [9] and in Italian broilers, the mean rates varied from 3.93-6.13 log 10 CFU/g [14].…”

Clonal Population Structure and Antimicrobial Resistance ofCampylobacter jejuniin Chicken Meat from Belgium

“…The term "chicken meat preparations" refers to portioned, cut, or minced meat, presented as ready-to-cook with added ingredients (e.g., salt, spices, seasoning mix, marinade, or sauce), while the cut surface retains the characteristics of raw meat. Chicken meat samples were collected in a survey in Belgium from February to November 2007 (19). The initial survey targeted 11 companies; however, the C. jejuni isolates in the present study come from only five of these companies.…”

“…In 2006, 55.5% of cecal samples (n ϭ 6,443) from Belgian broilers at slaughter tested positive for Campylobacter (3). In 2007, an industry-focused survey reported that 48% of Belgian chicken meat preparations (n ϭ 656) were contaminated with Campylobacter (19).…”