Improvement of Karmali Agar by Addition of Polymyxin B for the Detection of Campylobacter jejuni and C. coli in Whole‐Chicken Carcass Rinse

Chon, Jung‐Whan; Kim, Hyun‐Sook; Yim, Jin-Hyeok; Song, Kwang‐Young; Moon, Jin-San; Kim, Young-Jo; Seo, Kun‐Ho

doi:10.1111/1750-3841.12096

Cited by 11 publications

(6 citation statements)

References 18 publications

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“…in chicken meat [95,100,103,104]. Alternatively, restoring the selectivity of Bolton broth and mCCDA can be achieved by supplementation of these media with β-lactamase inhibitors or inhibitory bacterial growth agents (e.g., antibiotics) to overcome the problem of ESBL-producing E. coli [114][115][116][117][118][119][120][121].…”

Section: Composition Of Culture Media For Detection/enumerationmentioning

confidence: 99%

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Andritsos

Tzimotoudis²,

Mataragas³

2023

Applied Sciences

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It is well known that the strong-evidence foodborne outbreaks of human campylobacteriosis are associated with the consumption of raw or incompletely thermally processed poultry meat, whereas broilers act as the main reservoir for Campylobacter species. Campylobacter jejuni and Campylobacter coli are the two main species of campylobacters detected in chicken meat, while they account for almost 90% of the reported cases of campylobacteriosis in humans. Over 80% of these cases are attributed to C. jejuni and about 10% of them are due to C. coli. Therefore, until recently the dominance of C. jejuni against all other Campylobacter spp. isolated from chicken meat samples was well-established and unquestionable. Lately, however, C. coli has been increasingly recovered from chicken meat to such an extent that it is now evident that it often comprises the dominant species among the identified campylobacters in the meat samples. This work attempts for the first time a detailed review of the literature to deepen into this noteworthy epidemiological swift in the prevalence of C. jejuni and C. coli, along with the distribution of Campylobacter spp. in chicken meat. Factors such as the sampling method followed for screening campylobacters in broiler carcasses (e.g., swabs or carcass rinsates, skinned or skinless meat excised samples) and part of the animal carcass from which the sample is obtained (e.g., neck, breast, leg), seasonality of sampling (summer vs. winter) and environmental conditions (e.g., rainfall, relative humidity) at the farm level, the isolation procedure (enumeration or detection) and pathogen identification (biochemical or molecular), the enrichment and plating isolation media (e.g., Bolton vs. Preston broth, charcoal-based vs. chromogenic agars), as well as the biofilm-forming ability of different campylobacters, highlight the multivariate dimension of the phenomenon and are thoroughly discussed in the present review.

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Section: Composition Of Culture Media For Detection/enumerationmentioning

confidence: 99%

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Andritsos

Tzimotoudis²,

Mataragas³

2023

Applied Sciences

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“…in chicken meat [96,102,103,105]. Alternatively, restoring the selectivity of Bolton broth and mCCDA can be achieved by supplementation of these media with β-lactamase inhibitors or inhibitory bacterial growth agents (e.g., antibiotics) to overcome the problem of ESBL-producing E. coli [114][115][116][117][118][119][120][121].…”

Section: Composition Of Culture Media For Detection/enumerationmentioning

confidence: 99%

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Andritsos¹,

Tzimotoudis²,

Mataragas³

2023

Preprint

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It is well known that the strong-evidence foodborne outbreaks of human campylobacteriosis are associated with the consumption of raw or incompletely thermally processed poultry meat, whereas broilers act as the main reservoir for Campylobacter species. Campylobacter jejuni and Campylobacter coli are the two main species of campylobacters detected in chicken meat, while they account for almost 90% of the reported cases of campylobacteriosis in humans. Over 80% of these cases are attributed to C. jejuni and about 10% of them are due to C. coli. Therefore, until recently the dominance of C. jejuni against all other Campylobacter spp. isolated from chicken meat samples was well established and unquestionable. Lately, however, C. coli has been increasingly recovered from chicken meat to such an extent that it is now evident that it often comprises the dominant species among the identified campylobacters in the meat samples. This work attempts for the first time a detailed review in the literature to deepen into this noteworthy epidemiological swift in the prevalence of C. jejuni and C. coli, along with the distribution of Campylobacter spp. in chicken meat. Factors such as the sampling method followed for screening campylobacters in broiler carcasses (e.g., swabs or carcass rinsates, skinned or skinless meat excised samples) and part of the animal carcass from which the sample is obtained (e.g., neck, breast, leg), seasonality of sampling (summer vs. winter) and environmental conditions (e.g., rainfall, relative humidity) at the farm level, the isolation procedure (enumeration or detection) and pathogen identification (biochemical or molecular), the enrichment and plating isolation media (e.g., Bolton vs. Preston broth, charcoal-based vs. chromogenic agars), as well as the biofilm-forming ability of different campylobacters, highlight the multivariate dimension of the phenomenon and are thoroughly discussed in the present review.

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“…62 Taking advantage of this resistance, polymyxin-supplemented media have often been used for the selective isolation of C. jejuni. 63 …”

Section: Polymyxinmentioning

confidence: 99%

Characterization of bacterial antimicrobial peptides active against Campylobacter jejuni

Lohans

Belkum

et al. 2015

Can. J. Chem.

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Abstract:Campylobacter jejuni is one of the major causes of food poisoning, often resulting from the consumption of improperly cooked poultry products. The emergence of C. jejuni strains resistant to conventional antibiotics necessitates the evaluation of other possible treatments or preventative measures to minimize the impact and prevalence of infections. Antimicrobial peptides produced by bacteria have begun to emerge as a potential means of decreasing the levels of C. jejuni in poultry, thereby limiting Campylobacter contamination in associated food products. A number of bacteriocins produced by Gram-positive bacteria have unexpectedly been described as having antimicrobial activity against the Gram-negative C. jejuni. Additionally, some nonribosomal lipopeptides produced by Bacillus and Paenibacillus spp. show efficacy against this pathogen. This review will describe the bacterial antimicrobial peptides reported to be active against C. jejuni, with an emphasis on the characterization of their primary structures. However, for many of these peptides, little is known about their amino acid sequences and structures. Furthermore, there are unusual inconsistencies associated with the reported amino acid sequences for several of the more well-studied bacteriocins. Clarifying the chemical nature of these promising antimicrobial peptides is necessary before their potential utility for livestock protection from C. jejuni can be fully explored. Once these peptides are better characterized, they may prove to be strong candidates for minimizing the impact of Campylobacter on human health.Key words: Campylobacter, bacteriocin, antimicrobial, lipopeptide, tridecaptin. Résumé :Campylobacter jejuni est l'un des agents les plus importants à l'origine de l'empoisonnement alimentaire, souvent dû à la consommation de produits de volaille cuits de manière inadéquate. L'émergence de souches de C. jejuni résistantes aux antibiotiques habituels exige d'évaluer les autres possibilités de traitements ou mesures préventives afin de réduire la préva-lence et les conséquences des infections. La possibilité d'utiliser les peptides antimicrobiens d'origine bactérienne pour diminuer les taux de C. jejuni dans la volaille et limiter ainsi la contamination des produits alimentaires dérivés par le Campylobacter est apparue récemment. De façon inattendue, un certain nombre de bactériocines produites par des bactéries à Gram positif ont été décrites comme ayant une activité antimicrobienne contre la bactérie à Gram négatif C. jejuni. De plus, certains lipopeptides d'origine non ribosomique produits par des espèces de Bacillus et Paenibacillus montrent une efficacité contre cet agent pathogène. Cet exposé de synthèse décrira les peptides antimicrobiens d'origine bactérienne dont l'activité contre C. jejuni est connue, et mettra l'accent sur la caractérisation de leur structure primaire. Cependant, on sait peu de choses de la séquence d'acides aminés et de la structure de plusieurs de ces peptides. En outre, les séquences d'acides aminés de plusi...

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Improvement of Karmali Agar by Addition of Polymyxin B for the Detection of Campylobacter jejuni and C. coli in Whole‐Chicken Carcass Rinse

Cited by 11 publications

References 18 publications

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Prevalence and Distribution of Thermotolerant <i>Campylobacter</i> Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of <i>Campylobacter jejuni</i> and <i>Campylobacter coli</i> in Chicken Meat

Characterization of bacterial antimicrobial peptides active against Campylobacter jejuni

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