Campylobacter contamination in retail poultry meats and by-products in Japan: A literature survey

Suzuki, Hodaka; Yamamoto, Shigeki

doi:10.1016/j.foodcont.2008.08.016

Cited by 76 publications

(87 citation statements)

References 31 publications

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“…enterica and Campylobacter spp., respectively. These frequencies were consistent with those reported in some previous studies (14,15), but higher than those in other reports (5,(16)(17)(18)(19). Several factors might influence the prevalence of Salmonella and Campylobacter isolates in poultry meat: environmental factors, such as the geographical location of farms and the season in which the study was carried out, as well as differences in bacterial culture conditions and sampling methods (20).…”

Section: Discussionsupporting

confidence: 91%

Prevalence and Characteristics of Salmonella and Campylobacter in Retail Poultry Meat in Japan

et al. 2017

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Section: Discussionsupporting

confidence: 91%

Prevalence and Characteristics of Salmonella and Campylobacter in Retail Poultry Meat in Japan

et al. 2017

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“…The average prevalence of Campylobacter contamination on broiler carcasses worldwide is reported to be in the range of 60-80% (Suzuki & Yamamoto, 2009;Isohanni, 2013). According to EFSA (2010a), the prevalence in the EU of Campylobacter-contaminated broiler carcasses, in 2008, was reported as 75.8% and varied from 4.9% to 100.0% among the EU MSs.…”

Section: Broiler Slaughterhouses -Carcassesmentioning

confidence: 99%

Campylobacter spp. infection in humans and poultry

Natsos

Koutoulis

Sossidou

et al. 2018

J Hellenic Vet Med Soc

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Campylobacter is well recognized as the leading cause of bacterial foodborne diarrheal disease worldwide. The infection may be subclinical or cause disease of variable severity. The eating and handling of improperly cooked or raw broiler meat has been shown to be one of the most important sources of human campylobacteriosis. Birds carrying Campylobacter are asymptomatic colonizers without any clinical signs. Broilers are considered Campylobacter free after hatching and become colonized by exposure to viable bacteria from the environment. Several risk factors can result in the introduction of Campylobacter into the flocks making it difficult to keep chicken flocks free of Campylobacter throughout the rearing period. Lack of biosecurity measures, season, age, partial depopulation practices, flock size, type of production system, presence of other animals on farm, water quality, presence of rodents and mechanical transmission via insects are considered to be some of the risk factors associated with horizontal transmission. The control of Campylobacter in poultry seems crucial for the reduction of human campylobacteriosis cases. In Greece, there has been a dearth of information on prevalence and risk factors of Campylobacter in broiler flocks. Therefore, it is essential to initially investigate the prevalence of Campylobacter infection on farms and in poultry carcasses and subsequently the risk factors at all production stages of broiler meat and plan intervention studies to help reducing the disease in humans. This paper review the most recent data reported worldwide on Campylobacter infection in humans and poultry in order to provide an overview of trends, risks, possible causes and mechanisms of transmission routes.

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“…Agar with a clear zone on the plate was excised from the plate and meats and poultry internal organs e.g., gizzard, liver, and heart has been reported to be approximately 60%. Approximately 90% of isolates are C. jejuni and 10% are C. coli in domestic poultry Suzuki and Yamamoto, 2009a . Furthermore, the prevalence of Campylobacter contamination of retail chicken meats to be eaten raw was reported to be 11.…”

Section: Isolation Of Campylobacter Bacteriophages From Chicken Meat mentioning

confidence: 99%

“…In most countries both developed and developing , the prevalence of Campylobacter contamination of retail poultry meats has been reported to be 50% or more Suzuki and Yamamoto, 2009b . In Japan, the prevalence of Campylobacter contamination in retail poultry…”

Section: Introductionmentioning

confidence: 99%

Characterization and Application of Lytic Bacteriophages against Campylobacter jejuni Isolated from Poultry in Japan

et al. 2017

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The aim was to isolate Campylobacter jejuni-specific lytic phages from meats on the market in Japan. These phages were effectively isolated from 13 of 15 86.7% retail chicken meat samples skin and liver by the enrichment method using Preston Campylobacter Selective Enrichment Broth and 10 host Campylobacter strains. Among the 26 phage isolates, 14 were extracted by means of C. jejuni L26 as a host strain. Phage PHC10 showed the broadest lytic spectrum: active against 67.4% of the 46 C. jejuni strains tested. The other phage isolates showed different lytic spectra. Because phages PHC5, PHC10, PHC19, PHC22, and PHC25 possess an icosahedral head and a contracted tail, they seem to be members of the Myoviridae family. Effects of 19 phage isolates on viability of C. jejuni were investigated. These phages reduced viable counts of C. jejuni by 1-3 log after 6-12 h of incubation at 42 as compared to the initial counts. The C. jejuni L26 was found to be suitable as a host because of the wide hosting range. The phages isolated in this study seem to be promising biocontrol agents against C. jejuni in food.

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Campylobacter contamination in retail poultry meats and by-products in Japan: A literature survey

Cited by 76 publications

References 31 publications

Prevalence and Characteristics of <i>Salmonella</i> and <i>Campylobacter</i> in Retail Poultry Meat in Japan

Prevalence and Characteristics of <i>Salmonella</i> and <i>Campylobacter</i> in Retail Poultry Meat in Japan

Campylobacter spp. infection in humans and poultry

Characterization and Application of Lytic Bacteriophages against <i>Campylobacter</i> <i>jejuni</i> Isolated from Poultry in Japan

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