Multiple contaminations of chickens with Campylobacter, Escherichia coli and Salmonella in Yaounde (Cameroon)

Abstract

Introduction: Food-borne diseases associated with Campylobacter, Escherichia coli, and Salmonella are mainly caused by the consumption of raw or undercooked poultry meat. The objective of this study was to evaluate the prevalence of Campylobacter, Escherichia coli, and Salmonella in chickens. Methodology: One hundred and fifty chickens collected from eight retail markets in Yaounde were examined for the presence of Campylobacter, Escherichia coli, and Salmonella using standard bacteriological procedures. Results: Of the 150 chickens collected, 135 (90%) were contaminated with Campylobacter (68.9% C. coli and 31.1% C. jejuni). All the chickens were positive for E. coli. Among the 150 isolates, 17 (11.3%) were enteropathogenic E. coli (EPEC). Additionally, 103 Salmonella strains were recovered from 90 chickens. Salmonella Enteritidis (45.6%) and Salmonella Hadar (28.1%) were the most frequent serotypes. Multiple contamination was found in 142 chickens (94.6%), of which 83 (55.3%) were concurrently contaminated with Campylobacter, Escherichia coli, and Salmonella. Conclusion: These results show that chickens in Cameroon are highly contaminated with Campylobacter, Escherichia coli, and Salmonella. The multiple contaminations of chickens is a potential risk of infection for consumers and highlights the necessity of public awareness for food safety.

Enteropathogenic (EPEC) and Shigatoxigenic Escherichia coli (STEC) in broiler chickens and derived products at different retail stores

“…Another aspect that could contribute to internal contamination is that ready to sell carcasses contain a plastic bag with the giblets inside the visceral cavity. As far as we know, there are no reports about the presence of EPEC at the visceral cavity surface, instead other authors sampled only the external surface and detected this pathotype in around 10% of carcasses (González, Rosa, Andrade, & Tibana, 2000;Nzouankeu, Ngandjio, Ejenguele, Njine, & Ndayo Wouafo, 2010). Regarding STEC, 3.3% of chicken carcasses were contaminated, with a similar proportion of positive samples from either surface.…”

The first attempt of an active integrated laboratory-based Salmonella surveillance programme in the north-eastern region of Nigeria

“…Salmonella Eko is rarely reported previously; to our knowledge, it has only been reported from poultry sources, in Cameroun in 2006–2007 (Nzouankeu et al . ). The emergence of this serovar is a cause for concern especially its presence in multiple reservoirs (cattle, camel, fish and human).…”

“…Salmonella Hadar serovar is frequently isolated from chickens, is equally one of the serovars commonly recovered from human in Europe and Africa (Nzouankeu et al . ; Hendriksen et al . ), possibly due to international food and livestock trade from endemic areas and human migration (Le Hello et al .…”

A Risk Assessment of Campylobacteriosis and Salmonellosis Linked to Chicken Meals Prepared in Households in Dakar, Senegal

“…The prevalence of Salmonella contamination of chicken neck skin at slaughter has been estimated to be 60% in Cameroon, ( 45 ) whereas Cardinale et al . found that 43% of chicken carcass batches were contaminated in Senegal.…”