Campylobacter jejuni contamination of broiler carcasses: Population dynamics and genetic profiles at slaughterhouse level

Gruntar, Igor; Biasizzo, M.; Kušar, Darja; Pate, Mateja; Ocepek, M.

doi:10.1016/j.fm.2015.03.007

Cited by 39 publications

(24 citation statements)

References 17 publications

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“…These bacteria such as Campylobacter (Gruntar et al . ) and Salmonella (Rasschaert et al . ) can be pathogenic, which must be controlled/eliminated to ensure product safety (Alvarez‐Astorga et al .…”

Section: Introductionmentioning

confidence: 99%

“…Unfortunately, despite improved hygiene and regulations in slaughterhouses and processing plants, raw chicken skin is still often contaminated with bacteria. These bacteria such as Campylobacter (Gruntar et al 2015) and Salmonella (Rasschaert et al 2008) can be pathogenic, which must be controlled/eliminated to ensure product safety (Alvarez-Astorga et al 2002), and can be influenced by storage conditions (Chaillou et al 2015). The effects of temperature on bacterial diversity was significant (Li 2017).…”

Section: Introductionmentioning

confidence: 99%

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Effect of storage temperature on bacterial diversity in chicken skin

et al. 2019

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Aims The purpose of this experiment was to study the bacterial diversity and predominance of spoilage bacteria in chicken skin at different storage temperatures (4, 25 and 37°C). Methods and Results The total bacteria in chicken skin were collected, total DNA was extracted by an E. Z. N. A. Bacterial DNA Kit, and the v3–v4 regions of the 16S rDNA gene in the microbiota of the chicken skin were studied using the Illumina Hiseq platform. A total of 91 862 bacterial sequences were obtained for assessing the microbial diversity from chicken skin at three storage temperatures. The results showed that the bacterial diversity in chicken skin at 25°C was the highest, and Pseudomonas was dominant at 4°C, while Acinetobacter and Clostridium were the main flora at 25°C. Clostridium dominated and played a critical role in the chicken skin stored at 37°C. Conclusions The effect of temperature on bacterial diversity in chicken skin was significant and the dominant spoilage bacteria were different in chicken skin at different temperatures, which had a strong guiding significance for the control and prediction of micro‐organisms in foods. Significance and Impact of the Study The results of this article could provide a theoretical basis for meat products containing chicken skin, including the safe use of chicken skin, determination of sterilization process parameters and selection of preservatives for compounding.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of storage temperature on bacterial diversity in chicken skin

et al. 2019

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“…Posteriormente, cuando el ave infectada es llevada a matadero, el microorganismo puede pasar desde los intestinos a la musculatura, en el proceso de la evisceración, contaminando la carne (Silva et al, 2011;Riley et al, 2015;Zendehbad et al, 2015). Sin embargo, en un estudio para determinar el nivel de contaminación en canales de pollos broiler con C. jejuni, realizado por Gruntar et al (2015), se detectó una mayor contaminación en la fase posterior al desplume, lo que sugiere que la contaminación más importante se produce antes de la entrada a la sala de evisceración, debido a la corta duración de la fase de escaldado (a 54°C) y la consecuente sobrevivencia de especies de Campylobacter en la canal, posterior al desplume. Aunque todas las especies de aves de consumo pueden contener Campylobacter spp., el riesgo de transmisión alimentaria es mayor en el pollo, debido a las grandes cantidades comercializadas por la industria avícola (CDC, 2014;Marotta et al, 2015).…”

Section: Resultados Y Discusiónunclassified

IMPLICANCIAS DE Campylobacter spp. COMO PATÓGENO ALIMENTARIO

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2017

Chil. j. agric. anim. sci.

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RESUMENCampylobacter spp. es un patógeno alimentario resistente a antibióticos. Es considerado como el primer agente etiológico de diarrea en humanos en los países desarrollados, y el segundo o tercero en países en vías de desarrollo. Las especies termotolerantes de Campylobacter son mundialmente reconocidas por generar la campilobacteriosis, una zoonosis asociada al consumo de alimentos de origen animal. El cuadro clínico generado por estas especies suele ser autolimitado, y la aplicación de un esquema antibiótico solo está recomendado en casos clínicamente severos, debido al desarrollo de patrones de resistencia antibiótica en Campylobacter spp., situación que ha emanado de la incorrecta utilización de estos fármacos en salud animal y humana. A pesar de que las enfermedades transmitidas por alimentos son consideradas de notificación obligatoria, la resistencia antibiótica de Campylobacter spp. no es considerada dentro de la normativa chilena. Por otra parte, su notificación hacia laboratorios de referencia es baja y no está considerado dentro del Reglamento Sanitario de los Alimentos de Chile. El objetivo de esta revisión es describir, en base a publicaciones científicas actualizadas, a Campylobacter spp. como un patógeno alimentario y resistente a antibióticos, estimulando a reconocer al patógeno como un agente de importancia en la industria alimentaria.Palabras clave: Campylobacter, intoxicación alimentaria, resistencia antibiótica. ABSTRACTCampylobacter spp. is an antimicrobial-resistant foodborne pathogen. It is considered the first etiological agent of diarrhea in humans in developed countries and ranks second or third in developing countries. The thermotolerant Campylobacter species are recognized as a cause of campylobacteriosis, which is a zoonosis associated with the consumption of animal foods. This disease is usually self-limited, and antibiotics should be used to treat severe infections due to the development of antibiotic resistance patterns of Campylobacter spp., which result from the misuse of these drugs in animals or humans. Although foodborne diseases are considered notifiable, antibiotic resistance of Campylobacter spp. is not required by law to be reported in Chile. In fact, its notification to reference laboratories is low, and it is not considered in the Reglamento Sanitario de los Alimentos (Food Sanitary Regulation) of Chile. This review aims at describing Campylobacter spp. as an antibiotic-resistant foodborne pathogen, based on recent scientific publications, also recognizing the importance of this pathogen in the food industry.

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“…While the bacterium ideally grows between 37 and 42°C, storage at temperatures below 10°C stymies its proliferation. Three days of postprocessing refrigeration reduces Campylobacter by 2.94 log CFU/g, while exposure to freezing temperatures for the same duration can reduce Campylobacter load to 28 CFU/g (Gruntar, Biasizzo, Kušar, Pate, & Ocepek, ). Campylobacter may enter a nonreplicative viable but nonculturable (VBNC) state when exposed to these low temperatures.…”

Section: Retail Levelmentioning

confidence: 99%

“…Refrigeration and freezing are further steps to reduce exposure to Campylobacter in the home (Hutchison et al, ; Lanier et al, ). On a personal level, thorough hand washing prior to and after handling raw chicken products can prevent the spread of bacteria, especially to “ready‐to‐eat” products such as salad (Gruntar et al, ; Higgins et al, ).…”

Section: Retail Levelmentioning

confidence: 99%

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Marmion

Ferone

et al. 2019

J Food Process Preserv

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Campylobacteriosis is the most commonly reported zoonosis in Ireland and European Union, posing a serious health burden with 9 million cases reported annually in the European Union. Chicken meat is recognized as a major source of human infections, with an estimated 20%–30% of cases of campylobacteriosis in the European Union attributed to the handling, preparation, and consumption of broilers. The application of strict biosecurity measures is the most effective method to prevent flock colonization. However, biosecurity measures alone will not be sufficient because broiler chickens are at constant risk of Campylobacter contamination. Therefore, specific post‐slaughter interventions, for example, physical and chemical interventions such as irradiation, cold plasma treatment, chemical treatment, and cold processing also need to be considered. This review highlights the effectiveness of traditional and novel decontamination techniques at the processing stage. This review also discusses the key points at retail storage. Practical applications Campylobacteriosis is the most common cause of bacterial enteritis and remains the most commonly reported foodborne disease in the EU and has been so since 2005. Most cases of human Campylobacter infection are thought to result from handling raw poultry or eating undercooked poultry meat This literature review explores traditional and emerging techniques to reduce Campylobacter contamination in retail chicken through in‐factory processing to retail display and consumption by the consumer. This paper potentially helps understand the efficacy of decontamination methods and how Campylobacter can be controlled at processing and retail stages.

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Campylobacter jejuni contamination of broiler carcasses: Population dynamics and genetic profiles at slaughterhouse level

Cited by 39 publications

References 17 publications

Effect of storage temperature on bacterial diversity in chicken skin

Effect of storage temperature on bacterial diversity in chicken skin

IMPLICANCIAS DE Campylobacter spp. COMO PATÓGENO ALIMENTARIO

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

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