Occurrence of Campylobacter in retail foods in Ireland

Whyte, Paul; McGill, Kevina; Cowley, D.; Madden, Robert H.; Moran, L.; Scates, Pam; Carroll, C.; O'Leary, A.; Fanning, Séamus; Collins, J. D.; McNamara, Eleanor; Moore, John E.; Cormican, Martin

doi:10.1016/j.ijfoodmicro.2003.10.018

Cited by 149 publications

(95 citation statements)

References 41 publications

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“…Among 105 beef and 85 pork samples tested none were positive. Other EU MSs also reported a low proportion of Campylobacterpositive fresh pig or beef meat samples at the retail level, or even no isolation at all (Whyte et al 2004;Zhao et al 2010;Anonymous 2012a). Comparing the frequency of occurrence of Campylobacter in different parts of chicken carcasses it was found that the legs were the most often contaminated with Campylobacter (89.1%), followed by corpuses (87.7%), wings (86.6%) and breast fillets (83.1%), although the differences in the prevalence of Campylobacter in various chicken parts were not significant (Table 3).…”

Section: Discussionmentioning

confidence: 99%

Prevalence, antimicrobial resistance, and molecular characterization of Campylobacter jejuni and C. coli isolated from retail raw meat in Poland

Wieczorek¹,

Szewczyk²,

Osek³

2012

Vet. Med. - Czech

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ABSTRACT:The study was conducted to investigate the presence of Campylobacter spp. in meat sold to consumers at a retail market in Poland. Antimicrobial resistance and the presence of putative virulence genes of the isolates were also examined. A total of 558 meat samples, including beef (n = 105), pork (n = 85), and poultry (n = 368) were collected over an almost three year study period. It was found that 321 samples, all of them originating from poultry, were contaminated with Campylobacter spp. Most of the obtained isolates were classified as C. coli (189 strains, 58.9%), whereas C. jejuni was identified in 132 (41.1%) samples. All Campylobacter strains were susceptible to gentamicin and all but one C. coli isolate to erythromycin. On the other hand, the highest level of resistance among Campylobacter tested was to ciprofloxacin (91% for C. jejuni and 86.1% for C. coli) and nalidixic acid (89.3% for C. jejuni and 85% for C. coli). Furthermore, resistance to two or more classes of antibiotics was found in the majority (60.9%) of Campylobacter spp. and among them one C. coli strain showed resistance to four different classes of antimicrobials. Identification of virulence genes in the isolated Campylobacter showed that all of them had the flaA and cadF genes. The iam marker was found more often in C. coli strains (88.8%) compared to C. jejuni isolates (53.8%). On the other hand, the virB11 gene was identified only in 4.2% of C. coli and in 6.1% of C. jejuni strains, respectively. Furthermore, the prevalence of the cdtA, cdtB, and cdtC genes among C. jejuni strains was 97.7%, 93.2%, 96.2%, respectively, and was significantly higher than for C. coli regarding the cdtC (66.7%) gene. The obtained results showed that the presence of Campylobacter in retail meat may represent a threat to public health.

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Section: Discussionmentioning

confidence: 99%

Prevalence, antimicrobial resistance, and molecular characterization of Campylobacter jejuni and C. coli isolated from retail raw meat in Poland

Wieczorek¹,

Szewczyk²,

Osek³

2012

Vet. Med. - Czech

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“…Almanya'daki marketlerden toplanan 50 hindi karaciğer örneğinin 33'ünün (% 66.0) (38) ve İrlanda'da incelenen 88 hindi eti örneğinin 33'ünün (% 37.5) termofilik Campylobacter türleri ile kontamine olduğu belirlenmiştir (60). Ankara'da değişik marketlerden alınan 115 hindi iç organ örneğinin ise 38'inden (% 33.0) termofilik Campylobacter türleri izole edilmiştir (23).…”

Section: Listeria Monocytogenes Infeksiyonlarıunclassified

Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyonlar

Özlem;EROL¹

2009

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Özet: Türkiye'de kanatlı eti tüketiminde piliç eti büyük bir paya sahip olmasına rağmen, hindi eti tüketimi de son yıllarda artış eğilimi göstermektedir. Hindi eti önemli bir protein kaynağı olmasının yanı sıra, düşük seviyede kolesterol içerir. Diğer taraftan, kümes hayvanlarında patojen mikroorganizmaların yaygın olarak bulunması ve bunların sürü içinde hızlı bir yayılım göstermesi nedeniyle, hindi eti de gıda kaynaklı hastalıkların ortaya çıkması yönüyle dikkate alınmalıdır. Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyon etkenleri, Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Staphylococcus aureus ve Clostridium perfringens'dir. Çiftlikten sofraya kadar geçen aşamalarda, gerekli hijyenik önlemlerin alınmaması halinde mikroorganizmalar ile kontaminasyonlar şekillenebilmekte ve bu etkenlerle kontamine hindi eti tüketimi zaman zaman infeksiyon ve intoksikasyonların oluşumuna neden olabilmektedir. Bu nedenle hindi eti uygun hijyenik ve teknolojik koşullar altında üretilmelidir.Anahtar sözcükler: Hindi eti, bakteriyel patojenler, infeksiyon, intoksikasyon The main bacterial infections and intoxications related to turkey meatSummary: Turkey meat consumption was recently increased in spite of chicken meat as a major part of poultry meat consumption in Turkey. Turkey meat is an important source of protein with a low cholesterol content. However, turkey meat should be considered with regard to foodborne diseases because pathogen microorganisms will be found extensively in poultry and those can rapidly spread within the flock and cause cross-contamination during slaughter process, and turkey meat can be source of foodborne bacterial pathogens. The principal bacterial infection and intoxication agents which arised from turkey meat were Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Staphylococcus aureus and Clostridium perfringens. The contamination of turkey meat with pathogenic microorganisms will be occurred through farm to table stages if hygienic precautions did not take, and sometimes the consumption of contaminated turkey meat would be caused to infections and intoxications. Therefore turkey meat will be produced under suitable hygenic and technological conditions.

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“…As a consequence the raw quality of surface waters in many Irish catchments displays potential to affect human health, either through consumption of water and/or contaminated foodstuffs, e.g. shellfish in receiving coastal waters (Whyte et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Using microbiological tracers to assess the impact of winter land use restrictions on the quality of stream headwaters in a small catchment

Flynn

Deakin

Archbold

et al. 2016

Science of The Total Environment

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Occurrence of Campylobacter in retail foods in Ireland

Cited by 149 publications

References 41 publications

Prevalence, antimicrobial resistance, and molecular characterization of Campylobacter jejuni and C. coli isolated from retail raw meat in Poland

Prevalence, antimicrobial resistance, and molecular characterization of Campylobacter jejuni and C. coli isolated from retail raw meat in Poland

Hindi etinden kaynaklanan başlıca bakteriyel infeksiyon ve intoksikasyonlar

Using microbiological tracers to assess the impact of winter land use restrictions on the quality of stream headwaters in a small catchment

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