<i>Campylobacter</i>: An overview of cases, occurrence in food, contamination sources, and antimicrobial resistance in Brazil

Silva, Willian Cruzeiro; Targino, Brenda N.; Mendonça, Regina Santos; Sant’Ana, Anderson S.; Húngaro, Humberto Moreira

doi:10.1080/87559129.2017.1298125

Cited by 19 publications

(14 citation statements)

References 83 publications

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“…CRS (23/72, 31.94%). Contrary to the known high rates of Campylobacter in chicken and poultry samples 3,4 in Brazil, thermotolerant Campylobacter species were not detected in the foods analyzed in this study. Differences in campylobacteriosis incidence vary among countries or regions within the same country due to the sensitivity of laboratory procedures, population or surveillance bias 10 .…”

Section: Resultscontrasting

confidence: 99%

“…Campylobacter jejuni is mostly associated with human infections and is more frequent in laboratory-confirmed cases, followed by C. coli and C. lari 1 . Epidemiological studies have demonstrated that campylobacteriosis primarily results from the consumption or mishandling of contaminated food of animal origin, especially from chicken 1,3 .…”

Section: Introductionmentioning

confidence: 99%

“…In Brazil, Campylobacter has been reported in chicken meat and other foods of animal origin 3,4 , as well as in human feces 4 . However, only eight foodborne disease outbreaks involving Campylobacter spp.…”

Section: Introductionmentioning

confidence: 99%

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Survey of Campylobacter in foods implicated in foodborne diseases in Southern Brazil

Bessa

Haas

Ramos

et al. 2020

Rev. Inst. Med. trop. S. Paulo

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Section: Resultscontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Survey of Campylobacter in foods implicated in foodborne diseases in Southern Brazil

Bessa

Haas

Ramos

et al. 2020

Rev. Inst. Med. trop. S. Paulo

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“…C. jejuni meat contaminations may not be completely inactivated as it shows high resistance against some frequently used antibiotics such as cephalosporins, quinolones, and gentamicin [156] and the demand for an efficient natural antibacterial agent to replace chemical antibiotics frequently used in meat industry. Since C. jejuni primarily contaminates meat surface, an antimicrobial packaging has a great potential to inhibit its reproduction.…”

Section: Encapsulation Of Yme Essential Oil (Teo) and Ymol (Thymentioning

confidence: 99%

Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging

Ataei

Azari

Hassan

et al. 2020

Advances in Polymer Technology

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The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. Essential oils (EOs) as naturally occurring functional ingredients have shown great prospects in active food packaging. EOs can inhibit the growth of superficial food pathogens, modify nutritious values without affecting the sensory qualities of food, and prolong the shelf life when used in food packaging as an active ingredient. Since 2016, various reports have demonstrated that combinations of electrospun fibers and encapsulated EOs could offer promising results when used as food packaging. Such electrospun platforms have encapsulated either pure EOs or their complexation with other antibacterial agents to prolong the shelf life of food products through sustained release of active ingredients. This paper presents a comprehensive review of the essential oil-loaded electrospun fibers that have been applied as active food packaging material.

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“…The prevalence of Campylobacter contamination in retail poultry and by-products exceeds 50% around the world, varying from 0 to 100% ( Sahin et al, 2015 ). In many developed countries, the rate of Campylobacter contamination usually exceeds 60%, but it can be much lower in developing countries such as China and Brazil ( Silva et al, 2017 ; Zhu et al, 2017 ). Notably, when food items are contaminated with Campylobacter , they may also be contaminated with other food-borne pathogens.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Co-infection of Food-Borne Pathogenic Bacteria on the Progression of Campylobacter jejuni Infection in Mice

Wang

Jin

et al. 2018

Front. Microbiol.

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Campylobacter is a well-known food-borne pathogen that causes human gastroenteritis. Food products that contain Campylobacter may also be contaminated by other pathogens, however, whether this multiple contamination leads to more severe infection remains unclear. In this study, mice were gavaged with Campylobacter jejuni and other food-borne pathogenic bacteria to mimic a multiple infection. It was demonstrated that the C. jejuni load was elevated when the mice were co-infected with C. jejuni and Salmonella typhimurium, and the campylobacteriosis that followed was also enhanced, with features of decreased body weight, heavier bloody stools and more pronounced inflammatory changes to the colon. In addition, infection with C. jejuni was also promoted by co-infection with entero-invasive Escherichia coli but unaffected over time. In contrast to S. typhimurium and entero-invasive E. coli, co-infection by Listeria monocytogenes showed little effect on C. jejuni infection and even hindered its progress. In addition, the intestinal microecology was also affected by co-infection of C. jejuni with other pathogens, with an increased relative abundance of unclassified Enterobacteriaceae, decreased levels of butyric acid and changes in the abundance of several genera of gut microbe, which suggests that some food-borne pathogenic bacteria might affect the progression of C. jejuni infection in mice by influencing the composition of the gut microbiota and the resulting changes in SCFA levels. Collectively, our findings suggest that co-infection of Campylobacter with other pathogenic bacteria can impact on the progression of infection by C. jejuni in mice, which may also have implication for the etiology of Campylobacter on human health.

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Campylobacter: An overview of cases, occurrence in food, contamination sources, and antimicrobial resistance in Brazil

Cited by 19 publications

References 83 publications

Survey of Campylobacter in foods implicated in foodborne diseases in Southern Brazil

Survey of Campylobacter in foods implicated in foodborne diseases in Southern Brazil

Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging

The Effect of Co-infection of Food-Borne Pathogenic Bacteria on the Progression of Campylobacter jejuni Infection in Mice

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