Prevalence and Association of Campylobacter spp., Salmonella spp., and Blastocystis sp. in Poultry

Abstract

Poultry and poultry meat are considered the most important sources of human campylobacteriosis and salmonellosis. However, data about the occurrence of Campylobacter and Salmonella concomitantly with intestinal protozoa such as Blastocystis sp. in poultry remain very scarce. Therefore, this study aimed to investigate the presence and possible interactions between these three microorganisms in fecal samples from 214 chickens collected either on farms or from live bird markets in Egypt. The results obtained showed that Campylobacter spp., Salmonella spp., and Blastocystis sp. were present in 91.6% (196/214), 44.4% (95/214), and 18.2% (39/214) of tested samples, respectively, highlighting an active circulation of these microorganisms. Moreover, a significant positive correlation was reported between the occurrence of Campylobacter spp. and Blastocystis sp. together with a significant negative correlation between Blastocystis sp. and Salmonella spp. This study confirms the association reported previously between Blastocystis sp. and Campylobacter spp. while disclosing an association between Blastocystis sp. and Salmonella spp.; it also highlights the need to improve studies on the interactions between bacteria and eukaryotes in the gut microbiota of poultry.

Microbial Investigation of Animal Product Hygiene in Bali and Nusa Tenggara of Indonesia

“…Here, however, only four commonly bacterial pathogens were prioritized to be investigated namely E. coli, S. aureus, Salmonella spp, and Campylobacter spp. These microbials have been frequently investigated by others as safety indicators associated with animal health and food borne pathogens (Cocco et al 2023;Guyard-Nicodème et al 2023). In the present study, bacteria were firstly propagated using a set of varied selected media (Balestra and Misaghi 1997).…”

Whole Genome Sequences, De Novo Assembly, and Annotation of Antibiotic Resistant Campylobacter jejuni Strains S27, S33, and S36 Newly Isolated from Chicken Meat

“…Campylobacter is the most common bacterial cause of foodborne illness in the world, responsible for an estimated 96 million cases annually [ 4 ], where 80–90% of human illnesses are due to Campylobacter jejuni [ 5 ]. The main source of infection is the consumption of contaminated raw or undercooked meat products, particularly poultry [ 5 , 6 , 7 ] due to the high prevalence of Campylobacter jejuni in retail chicken [ 8 , 9 ]. Studies have shown that Campylobacter can colonize the gastrointestinal tract of birds, livestock, and other animals without causing symptoms [ 10 ].…”