Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples

Kottawatta, Kottawattage S A; Bergen, M.A.P. van; Abeynayake, P.; Wagenaar, Jaap A.; Veldman, Kees; Kalupahana, Ruwani

doi:10.3390/foods6120105

Cited by 38 publications

(45 citation statements)

References 38 publications

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Section: Discussionsupporting

confidence: 93%

“…Our study revealed a significant prevalence of Campylobacter spp in poultry feces (67.96%) and in retail poultry carcasses (50%). These frequencies are consistent with those reported in previous studies conducted in Sri Lanka (Kottawatta et al., ) and in Ivory Coast (Goualié et al., ). Conversely, a higher prevalence of Campylobacter was observed in poultry carcasses in Japan (Furukawa et al., ), in Maryland (Cui, Ge, Zheng, & Meng, ), and in poultry feces in the Netherlands (Schets et al., ).…”

Section: Discussionsupporting

confidence: 93%

“…Similar results were also reported in studies conducted in Ivory Coast (Goualié et al., ) and in Brazil (Perdoncini et al., ). In contrast, in Asia and Thailand, two studies revealed a higher percentage of C. coli than C. jejuni (Kottawatta et al., ; Padungtod & Kaneene, ). Nevertheless, our observations are concerning: Patients with diarrheal illnesses are not routinely sampled for Campylobacter in Burkina Faso, and poultry products are widely consumed.…”

Section: Discussionmentioning

confidence: 96%

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Salmonella spp. and Campylobacter spp. in poultry feces and carcasses in Ouagadougou, Burkina Faso

Kagambèga

Thibodeau

Trinetta

et al. 2018

Food Science & Nutrition

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The importance of Salmonella and Campylobacter as foodborne pathogens is well recognized worldwide. Poultry and poultry products are commonly considered as the major vehicles of Salmonella and Campylobacter infection in humans. The aim of this study was to investigate the hygienic status of poultry facilities and determine the prevalence of Salmonella and Campylobacter in slaughtered poultry feces and carcasses in four different markets in Ouagadougou, capital city of Burkina Faso. A total of 103 poultry feces and 20 carcasses were analyzed using microbiological standard methods. Among the 103 fecal samples, 70 were positive for Campylobacter ssp (67.96%) and 54 for Salmonella ssp (52.42%). The hippurate hydrolysis test revealed that among the 70 Campylobacter strains isolated from feces, 49 were C. jejuni (70%) and 21 were C. coli (30%). From the 20 carcasses analyzed, 18 were contaminated with Salmonella (90%) and 10 with Campylobacter ssp (50%). Among the 10 Campylobacter ssp samples isolated from poultry carcasses, all were identified as C. jejuni using the API CAMPY system and the hippurate hydrolysis test. The assessment of markets hygienic practices for production, transportation, display, and vending of meat revealed unhygienic conditions. To complete the observation of unhygienic practices, we have sampled chicken‐washing solution from the study sites and microbiological analysis of these samples revealed the presence of Salmonella spp in 100% of the samples. This study highlighted that poultry products on sale in Ouagadougou are highly contaminated with Salmonella and Campylobacter. To the best of our knowledge, this is the first report describing Campylobacter presence in the poultry industry of Burkina Faso. Our findings might help to better understand the epidemiology of Salmonella and Campylobacter.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 96%

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Salmonella spp. and Campylobacter spp. in poultry feces and carcasses in Ouagadougou, Burkina Faso

Kagambèga

Thibodeau

Trinetta

et al. 2018

Food Science & Nutrition

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“…N€ ather et al (2009) found that of 146 intensively reared flocks, 64 tested positive for Campylobacter spp, and, of the positive flocks, 66% were colonized by C. jejuni and 33% by C. coli. The association of campylobacters with poultry in developing countries is similar (Kottawatta et al 2017;Mageto et al 2018).…”

Section: Introductionmentioning

confidence: 95%

Factors affecting the species of Campylobacter colonizing chickens reared for meat

Babacan

Harris

Pinho

et al. 2020

J. Appl. Microbiol.

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Aim To investigate factors influencing Campylobacter spp. colonization of broiler chickens. Methods and Results Campylobacters were isolated from caeca from 319 flocks of two different breeds (199 Cobb and 120 Hubbard), reared as standard (199), Freedom Food/corn fed (57), free‐range (47) or organic (16). The standard category exclusively used Cobb birds slaughtered at 38‐41 days. The Freedom Food/corn‐fed and free‐range Hubbard birds were slaughtered at 49–56 days and the organic flocks at 70 days. Campylobacters were picked at random from direct plates. Both breed of chicken (Hubbard) and age at slaughter were independently associated with increased likelihood of colonization by Campylobacter coli rather than Campylobacter jejuni, but breed could not be separated from other aspects of husbandry with the data available. Conclusions Chickens are frequently colonized by C. jejuni and C. coli and most human infections originate from poultry. In most developed countries approximately 90% of human infections are caused by C. jejuni, but fewer than 10% by C. coli. This might be due to C. coli being less pathogenic than C. jejuni to humans, and/or to chicken meat carrying fewer C. coli than C. jejuni. More investigations are needed into these aspects before it can be concluded that slaughtering older birds from slower‐growing breeds would reduce the risk of human Campylobacter disease. Significance and Impact of the Study Meat from certain breeds of poultry are predominantly colonized by C. coli rather than C. jejuni. More research is needed to understand the impact this may have on the number and severity of human campylobacter infections.

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“…The situation in Sri Lanka is no different, and according to the Department of Animal Production and Health (DAPH) poultry meat and egg production now contributes to more than 70% of the livestock sector (DAPH, 2015). Previous studies conducted in Sri Lanka have found contamination of poultry with Salmonella, Campylobacter and E. coli (Kottawatta et al, 2017;Kamalika et al, 2008;Dissanayake et al, 2008), and Campylobacter has been identified as a common problem with about 64% prevalence at the farm level (Kalupahana et al, 2013). Another study conducted by Kottawatta et al (2014), covering 11 districts of Sri Lanka concluded that 9% of the samples from broiler flocks were positive for Salmonella.…”

Section: Introductionmentioning

confidence: 99%

<i>Salmonella, Campylobacter and Escherichia coli</i> in raw chicken meat, chicken products and cooked chicken in retail markets in Kandy, Sri Lanka

et al. 2019

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Salmonella, Campylobacter and Escherichia coli (E. coli) are common foodborne zoonotic bacteria with a significant risk of transmission through poultry and related products. Chicken is the most commonly available and consumed meat type in Sri Lanka, hence this study aimed to identify the occurrence of those microorganisms in retail chicken products that may be posing a direct risk to consumers. A total of 124 chicken samples of chilled or frozen raw meat, sausages, meat balls, and cooked chicken curries were purchased from retail outlets in Kandy municipality area. The presence of above organisms and the antimicrobial resistance profiles of E. coli isolates were tested utilizing standard methods. All types of samples except chicken curries were contaminated with Salmonella, Campylobacter and E. coli to different extents. Frequencies of contamination of sausages and meat balls with Salmonella and Campylobacter were lower than the contamination with E. coli. A higher proportion of loose sausages were positive for E. coli compared to packaged sausages. Antimicrobial susceptibility patterns of E. coli isolates indicated that all were resistant to ampicillin, tetracycline and streptomycin but susceptible to gentamicin, imipenem and amikacin. The study reinforces the importance of adequate cooking of chicken meat and meat products. Microbiological safety of food was a challenge 20 years ago and continues to be challenging with new ones emerging (Newell et al., 2010). It was reported that in 2010 thirty-one foodborne hazards (including viruses, bacteria, protozoa, helminths and chemicals) have caused 600 million foodborne illnesses and 420,000 deaths globally (Havelaar et al., 2015). Among these, foodborne bacterial diseases account for the major part of the burden where Campylobacter, Salmonella and Escherichia coli (E. coli) are reported most frequently (Scallan et al., 2011). The Centre for Disease Control and Prevention in the USA (CDC) has identified eight main pathogens as food contaminants and the three named above are the most important of these (CDC, 2014). Among them campylobacteriosis and salmonellosis are the two very important diseases because more than 90% of bacterial originated foodborne cases across the globe represent these two groups (Thorns, 2000). Campylobacteriosis is considered to be the most common bacterial zoonosis in the world (Kaakoush et al., 2015). In the case of salmonellosis it is known to be responsible for over 90 million cases associated with diarrhoea, out of which 85% have a link to food (Majowicz et al., 2010). Aggravating the problem, consumption of food contaminated with a strain of bacteria that is resistant to antimicrobials may lead to an infection in humans that cannot be successfully treated with antibacterial drugs (CDC, 2018). Developed countries conduct regular surveillance studies on foodborne bacterial pathogens and poultry h a s b e e n i d e n t i fi e d a s a m a j o r s o u r c e o f

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Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples

Cited by 38 publications

References 38 publications

Salmonella spp. and Campylobacter spp. in poultry feces and carcasses in Ouagadougou, Burkina Faso

Salmonella spp. and Campylobacter spp. in poultry feces and carcasses in Ouagadougou, Burkina Faso

Factors affecting the species of Campylobacter colonizing chickens reared for meat

<i>Salmonella, Campylobacter and Escherichia coli</i> in raw chicken meat, chicken products and cooked chicken in retail markets in Kandy, Sri Lanka

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