Frequency of Isolation of Campylobacter from Roasted Chicken Samples from Mexico City

Quiñones-Ramírez, Elsa Irma; Vázquez-Salinas, Carlos; Rodas-Suárez, Oscar R.; Ramos-Flores, Mirna O.; Rodríguez-Montaño, Raúl

doi:10.4315/0362-028x-63.1.117

Cited by 20 publications

(7 citation statements)

References 24 publications

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“…In our study, Campylobacter jejuni was found in only 1 (3.7%) of 27 samples from retail vendors and none from street vendors. This is slightly greater than the prevalence found in another study of roasted chicken from Mexico that reported no bacterial contamination (2) but less than the prevalence reported by Quiñones-Ramírez et al (27%), which was also a study of cooked chicken from Mexico (20). The sample that was positive for C. jejuni was also positive for E. coli.…”

Section: Discussioncontrasting

confidence: 57%

Prevalence of Foodborne Pathogens in Grilled Chicken from Street Vendors and Retail Outlets in Reynosa, Tamaulipas, Mexico

Díaz-López

Cantú-Ramírez

Garza‐González

et al. 2011

Journal of Food Protection

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We analyzed a total of 70 grilled chicken samples bought randomly from street vendors and retail outlets in the city of Reynosa, Mexico, to determine the prevalence of Escherichia coli (Shiga toxin producing and enterotoxin producing), Salmonella spp., Staphylococcus aureus, Listeria spp., and Campylobacter spp. using microbiological methods and PCR detection of bacterial sequences. Of the 70 samples, 27 (38.5%) were from retail outlets and 43 (61.4%) from street vendors. All specimens were negative by both microbiological and molecular methods for Listeria monocytogenes, Shiga toxin 2 of Shiga toxin-producing E. coli, lt of enterotoxin-producing E. coli, and st enterotoxin, and all were negative for Salmonella spp. and Campylobacter jejuni by PCR. Of the samples studied, 49 (70%) had undetectable levels of the foodborne pathogens studied with the methods used. In the remaining 21 (30%) specimens, at least one pathogen was isolated or detected, with E. coli being the pathogen most frequently isolated and with two samples bearing the hlyA gene. We found no statistical difference in bacterial prevalence between retail and street vendor samples. The presence of pathogens in grilled chicken is an important public health risk because of the great demand for and daily consumption of this product in this region.

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Section: Discussioncontrasting

confidence: 57%

Prevalence of Foodborne Pathogens in Grilled Chicken from Street Vendors and Retail Outlets in Reynosa, Tamaulipas, Mexico

Díaz-López

Cantú-Ramírez

Garza‐González

et al. 2011

Journal of Food Protection

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“…In contrast, a Mexican study found that 27% of roasted chicken tacos from catering premises were contaminated with Campylobacter spp. (Quinones‐Ramirez et al. 2000).…”

Section: Discussionmentioning

confidence: 99%

Microbiological examination of ready-to-eat cold sliced meats and pate from catering and retail premises in the UK

Elson¹,

Burgess²,

Little³

et al. 2004

J Appl Microbiol

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Aims: To establish the microbiological quality of cold ready-to-eat sliced meats and pâté from catering and retail premises, and investigate links hypothesized between foodborne Campylobacter infection and the consumption of cold sliced meats. Methods and Results: A total of 4078 cold meat and pâté samples were collected and examined according to a standardized protocol. Comparison with published microbiological guidelines revealed that most ready-to-eat meat and pâté samples (75%) were of satisfactory/acceptable microbiological quality and 25% were of unsatisfactory/ unacceptable quality. Two cold meat samples (<1%) were of unacceptable microbiological quality because of the presence of Campylobacter jejuni in 25 g and Listeria monocytogenes at 3AE4 · 10 4 CFU g )1 . Conclusions: Acceptable microbiological quality was associated with premises where the management was trained in food hygiene and those that had hazard analysis in place. Poor microbiological quality was associated with storage above 8°C, presliced meats, infrequent cleaning of slicing equipment and poor control of practices that may lead to cross contamination. Significance and Impact of the Study: This study provides important information about the microbiological quality of cold ready-to-eat meats and pâté. It also assists caterers, retailers, enforcement officers and policy makers to understand how different food safety practices affect microbiological quality.

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“…The serotypes of the organisms isolated in Thailand were similar to those of organisms isolated from humans. In Mexico City, a survey of ready-to-eat roasted chickens showed that they were contaminated with campylobacters ( 74 ). In developed countries, risk factors associated with foods include occupational exposure to farm animals, consumption of raw milk or milk products, and unhygienic food preparation practices ( 2 ).…”

Section: Foodsmentioning

confidence: 99%

Human Campylobacteriosis in Developing Countries

Coker

Isokpehi²,

Thomas³

et al. 2002

Emerg. Infect. Dis.

432

367

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Campylobacteriosis is a collective description for infectious diseases caused by members of the bacterial genus Campylobacter. The only form of campylobacteriosis of major public health importance is Campylobacter enteritis due to C. jejuni and C. coli. Research and control efforts on the disease have been conducted more often in developed countries than developing countries. However, because of the increasing incidence, expanding spectrum of infections, potential of HIV-related deaths due to Campylobacter, and the availability of the complete genome sequence of C. jejuni NCTC 11168, interest in campylobacteriosis research and control in developing countries is growing. We present the distinguishing epidemiologic and clinical features of Campylobacter enteritis in developing countries relative to developed countries. National surveillance programs and international collaborations are needed to address the substantial gaps in the knowledge about the epidemiology of campylobacteriosis in developing countries.

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Frequency of Isolation of Campylobacter from Roasted Chicken Samples from Mexico City

Cited by 20 publications

References 24 publications

Prevalence of Foodborne Pathogens in Grilled Chicken from Street Vendors and Retail Outlets in Reynosa, Tamaulipas, Mexico

Prevalence of Foodborne Pathogens in Grilled Chicken from Street Vendors and Retail Outlets in Reynosa, Tamaulipas, Mexico

Microbiological examination of ready-to-eat cold sliced meats and pate from catering and retail premises in the UK

Human Campylobacteriosis in Developing Countries

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