Distribution and Molecular Characterization of Campylobacter Species at Different Processing Stages in Two Poultry Processing Plants

Abstract

The present study analyzed the prevalence and molecular characterization of Campylobacter at different processing steps in poultry slaughterhouses to determine where contamination mainly occurs. A total of 1,040 samples were collected at four different stages (preprocessing cloacal swabs, postevisceration, postwashing, and postchilling) in two processing plants. Campylobacter was detected in 5.8% (15 of 260) of the cloacal swabs and in 13.3% (104 of 780) of the processing samples. In both plants, the sampling points with the greatest contamination rates were after evisceration (20.5% and 15.4% for plants A and B, respectively) and significantly decreased after chilling (p < 0.05, from 20.5% to 10.9%) in plant A and after washing (from 15.4% to 2.9%) in plants B. In the result, however, the reduction in Campylobacter contamination was achieved through the sequential processing procedures in both plants. Campylobacter loads (>10 colony-forming units [CFUs]/mL) also decreased from 41.7% at evisceration to 20.0% in final carcasses. The genetic relationships of isolates were analyzed by the automated repetitive sequence-based polymerase chain reaction (rep-PCR) system, and the rep-PCR banding pattern was found to be unrelated to the processing plants, species, sampling point, or sampling day. As the gap in the intervention efficacy remains between plant A and B despite several consistencies, a national program for monitoring critical processing stages in poultry processing plants is recommended for the successful exportation of Korean-processed white mini broiler meat.

Genetic Signature and Serocompatibility Evidence for Drug Resistant Campylobacter jejuni

“…Out of the 90 chicken samples, 13 isolates were identified as C. jejuni , while five isolates were identified as C. coli. The findings are comparable to previous studies in terms of the higher prevalence of C. jejuni than C. coli in chicken samples [ 36 , 37 ], and the relatively low combined contamination level of both bacteria in the samples [ 38 , 39 ]. The study showed a significant higher prevalence of C. jejuni in chickens obtained from licensed vs non-licensed slaughterhouses especially in the necks.…”

Occurrence, Antimicrobial Resistance, and Molecular Characterization of Campylobacter spp. in Intensive Pig Production in South Africa

“…Similar results were reported in a study in South Korea on the distribution and molecular characterization of Campylobacter spp. at different processing stages in two poultry processing plants [28]. The authors reported that Campylobacter clones exhibited high variation and no significant relationships to the species or the processing steps.…”

A Review of the Effect of Management Practices on Campylobacter Prevalence in Poultry Farms

“…Only a few Campylobacter cells from undercooked or raw chicken are able to cause human illness (Bhaduri and Cottrell, 2004) and over 100 deaths in the United Kingdom annually, with an estimated cost of £1 billion to the United Kingdom National Health Service (Tam and O’Brien, 2016). Most human cases of campylobacteriosis in the United Kingdom are attributed to contaminated poultry (Skarp et al, 2016; Lee et al, 2017; Oh et al, 2017). However, Lynch et al (2011), reported that most Campylobacter in their study were isolated from beef (36% prevalence), pork (22%), and chicken (16%).…”