Campylobacter contamination in French chicken production from farm to consumers. Use of a PCR assay for detection and identification of Campylobacter jejuni and Camp. coli

Abstract

Aims: Campylobacter contamination in French chicken production from the farm to the consumer was determined using a PCR assay for bacteria detection and identi®cation. Methods and Results: Samples were bird droppings from poultry houses, neck skins, livers, hearts, gizzards, wings, legs and escalopes from slaughterhouses and gizzards, legs, drumstick, breast and escalopes from a supermarket. Bacterial DNA extraction was performed after an enrichment step in a broth and was followed by PCR. An internal control (IC) was used for both DNA extraction and PCR. Campylobacter were detected in 79á2% of poultry houses. Of the 303 samples, 201 were Campylobacter-positive (i.e. 66á3%) including 43á2% faecal samples, 5á6% slaughterhouse samples and 17á5% supermarket samples. There was no signi®cant difference between the molecular method and the conventional culture technique for Campylobacter detection whatever the samples. The sensitivity was 5 UFC g)1 of samples and 1á5´10 3 UFC ml )1 of enrichment broth. The use of IC revealed PCR inhibition in 13 samples and problems in the DNA extraction in ®ve samples. Conclusions: Signi®cant Campylobacter contamination affects all stages of French chicken production. Signi®cance and Impact of the Study: The understanding of Campylobacter contamination at different levels of chicken production and the determination of the best place(s) for intervention are important for signi®cantly decreasing Campylobacteriosis. Our technique is rapid and can be used on different chicken samples for Campylobacter detection and identi®cation.

Comparative Analysis and Limitations of Ethidium Monoazide and Propidium Monoazide Treatments for the Differentiation of Viable and Nonviable Campylobacter Cells

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SalmonellaandCampylobacterContamination of Ready-to-Eat Street-Vended Pork Meat Dishes in Antananarivo, Madagascar: A Risk for the Consumers?

“…Each sample was then streaked onto Virion plates (Mueller Hinton agar; Merck, Germany; Bacto agar; Difco Laboratory, United States; with 5% of defibrinated horse blood; AES Laboratoire, France) and onto Karmali plates (Oxoid Laboratory, England). Plates were incubated at 42°C under microaerophilic conditions for 48 h. Isolates were identified by direct observation (specific motility under microscope) and using a commercial identification method (API Campy Ò ; bioMérieux, France) and further submitted to a multiplex polymerase chain reaction to identify their species (Denis et al, 2001).…”

Molecular typing and cdt genes prevalence of Campylobacter jejuni isolates from various sources

“…Confirmative identification of strains both at genus and species levels was performed by a multiplex PCR as described by Denis et al (2001). The 16S rRNA and mapA genes were used for the simultaneous identification of Campylobacter genus and C. jejuni, respectively.…”