Campylobacter jejuni survival in a poultry processing plant environment

García-Sánchez, Lourdes; Melero, Beatriz; Jaime, Isabel; Hänninen, Marja‐Liisa; Rossi, Mirko; Rovira, Jordi

doi:10.1016/j.fm.2017.02.009

Cited by 58 publications

(42 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Previous studies only assessed the slaughtering performance to identify operations that increase or decrease the contamination of carcasses ( Habib et al, 2012 ; Seliwiorstow et al, 2015 ). Moreover, the possibility of Campylobacter in plants as a continuous source of contamination is still ambiguous ( García-Sánchez et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Prevalence and Characteristics of Campylobacter Throughout the Slaughter Process of Different Broiler Batches

et al. 2018

View full text Add to dashboard Cite

Handling and consumption of chicken meat are risk factors for human campylobacteriosis. This study was performed to describe the Campylobacter population in broiler carcasses and environmental samples throughout the slaughter process. Moreover, the genetic diversity and antimicrobial resistance of the Campylobacter strains were evaluated. Cloacal swabs, samples from carcasses at different stages, and environmental samples were collected thrice from the different flocks at the same abattoir located in Central Jiangsu, China. Campylobacter isolated from the three batches (n = 348) were identified as Campylobacter jejuni (n = 117) and Campylobacter coli (n = 151) by multiplex PCR. Characterization by multilocus sequence typing revealed a specific genotype of Campylobacter for each batch. Antimicrobial sensitivity to 18 antibiotics were analyzed for all selected strains according to the agar diffusion method recommended by the Clinical and Laboratory Standards Institute. Antibiotic susceptibility tests indicated that the majority of the tested isolates were resistant to quinolones (>89.7%). Less resistance to macrolide (59.8%), gentamicin (42.7%), amikacin (36.8%) was observed. Results showed that 94.0% of the tested strains demonstrated multidrug resistance.

show abstract

Section: Introductionmentioning

confidence: 99%

Prevalence and Characteristics of Campylobacter Throughout the Slaughter Process of Different Broiler Batches

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The carcasses are moved through a sequence of machines, each optimized for removing different sets of feathers. This is an area where cross‐contamination may occur, since the rubber finger‐like projections that beat the feathers from the bird become contaminated and may pass the organism from bird to bird (García‐Sánchez et al, ; Keener et al, ; Pacholewicz et al, ; Sahin et al, ). An increase in Campylobacter counts after defeathering has been previously reported (Acuff et al, ; Izat, Gardner, Denton, & Golan, ; Pacholewicz et al, ).…”

Section: Traditional and Emerging Processing Interventionsmentioning

confidence: 99%

“…Products which had been handled frequently carry an increased Campylobacter risk which is further associated with food produced in a restaurant setting, where a large amount of food is prepared in close proximity to other products raising the possibility of cross‐contamination (García‐Sánchez et al, , ; Lanier, Hale, Geissler, & Dewey‐Mattia, ; Nohra et al, ). Other aspects of butcher preparation may have positive or negative effects on signal Campylobacter survival.…”

Section: Retail Levelmentioning

confidence: 99%

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Marmion

Ferone

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

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.

show abstract

“…Mesmo sendo uma bactéria exigente para crescimento, já foi comprovada a capacidade da Campylobacter de superar procedimentos de limpeza e desinfecção, mantendo a persistência em longos períodos (PEYRAT et al, 2008;GARCÍA-SÁNCHEZ et al, 2017). Biofilmes são massas formadas a partir de adesão de células bacterianas a uma superfície e a união das células forma uma comunidade bacteriana envolvida por matriz polimérica, a qual protege o biofilme, dificultando a penetração de agentes biocidas, e concentrando nutrientes (AZEVEDO; CERCA, 2012).…”

Section: Biofilmes De Campylobacter Jejuniunclassified

BIOFILMES DE Campylobacter spp

Buiatte¹,

Andrade²

2019

Enci Bio

View full text Add to dashboard Cite

RESUMO O gênero Campylobacter é um dos agentes bacterianos mais comuns nas doenças transmitidas por alimentos em todo o mundo e, geralmente, veiculado pela carne de frangos. A doença é uma causa predominante de gastroenterite aguda no mundo todo. A espécie mais associada à infecção humana é C. jejuni, seguido de C. coli. Em humanos, a doença é caracterizada por diarreia, dor abdominal, cólicas e febre; pode ocorrer náusea e vômito também, com duração de, em média, uma semana, com riscos de complicações como artrite reativa (síndrome de Reiter), síndrome de Guillain Barré (SGB), e síndrome de Miller Fisher. A maioria dos casos é autolimitante, não requerendo tratamento com antimicrobianos, mas, em pacientes imunodeprimidos, é necessário o tratamento com antimicrobianos. Quando colocadas sob estresse, bactérias do gênero Campylobacter são capazes de se organizar em biofilmes, com objetivo de proteger a comunidade bacteriana das condições ambientais. Essa capacidade está associada a fatores genéticos e ambientais. O controle de biofilmes na indústria pode ser realizado por métodos físicos, químicos e biológicos, isoladamente ou em associações. A dificuldade no controle vem impulsionando estudos em busca de estratégias alternativas.

show abstract

Campylobacter jejuni survival in a poultry processing plant environment

Cited by 58 publications

References 48 publications

Prevalence and Characteristics of Campylobacter Throughout the Slaughter Process of Different Broiler Batches

Prevalence and Characteristics of Campylobacter Throughout the Slaughter Process of Different Broiler Batches

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

BIOFILMES DE Campylobacter spp

Contact Info

Product

Resources

About