Prevalence and Characteristics of &lt;i&gt;Salmonella&lt;/i&gt; and &lt;i&gt;Campylobacter&lt;/i&gt; in Retail Poultry Meat in Japan

Furukawa, Ichiro; Ishihara, Tomoko; Teranishi, Hiroshi; Saito, Shioko; Yatsuyanagi, Jun; Wada, Eriko; Kumagai, Yuko; Takahashi, Shiho; Konno, Takayuki; Kashio, Hiroko; Kobayashi, A.; Kato, Naoki; Hayashi, Kenichi; Fukushima, Kei; Ishikawa, Kazuhiko; Horikawa, Kazumi; Oishi, Akira; Izumiya, Hidemasa; Ohnishi, Takahiro; Konishi, Yasunobu; Kuroki, Toshiro

doi:10.7883/yoken.jjid.2016.164

Cited by 28 publications

(25 citation statements)

References 25 publications

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“…Prevalence and antimicrobial resistance patterns of Salmonella Schwarzengrund (n = 112) isolated from poultry meat Schwarzengrund isolates was streptomycin-kanamycintetracycline-sulfamethoxazole/trimethoprim (43 isolates), followed by streptomycin-kanamycin-tetracycline (17 isolates; Table 3). Consistently, previous reports demonstrated that Salmonella isolates in poultry meat in Japan were very frequently resistant to tetracycline and streptomycin 2,[4][5][6][7] . In addition, the majority of Salmonella isolates in previous studies were resistant to multiple antimicrobials 2,[4][5][6][7] .…”

Section: Resultssupporting

confidence: 79%

“…Consistently, previous reports demonstrated that Salmonella isolates in poultry meat in Japan were very frequently resistant to tetracycline and streptomycin 2,[4][5][6][7] . In addition, the majority of Salmonella isolates in previous studies were resistant to multiple antimicrobials 2,[4][5][6][7] . In this study, multidrug resistant strains of S. Infantis with resistance to third-generation cephalosporin (cefotaxime) were found.…”

Section: Resultssupporting

confidence: 79%

“…Infection with Salmonella is commonly acquired by eating raw or undercooked meat, especially poultry. Previous studies have reported the prevalence and antimicrobial susceptibilities of Salmonella in Japan [1][2][3][4][5][6][7] . However, continuous study is important for precise science-based assessment of antimicrobial-resistant bacteria caused by antimicrobial use in food-producing animals, and their risks to human health.…”

Section: Introductionmentioning

confidence: 99%

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Prevalence and Antimicrobial Resistance of Salmonella serotypes Isolated from Poultry Meat in Japan

Mori¹,

Okamura²,

Kishino³

et al. 2018

Food Safety

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Incorporated Foundation Tokyo Kenbikyo-in, 5-1, Toyomi-cho, Chuo-ku, Tokyo 104-0055, JapanThe prevalence and antimicrobial susceptibility of Salmonella in 512 poultry meat samples collected from retail stores and poultry-processing plants in Japan between 2015 and 2016 were investigated. The results showed that 55.9% of poultry meat samples were contaminated with Salmonella, with nine different serotypes represented. The most frequent serovar was Salmonella enterica serovar Infantis, followed by S. Schwarzengrund, together accounting for 78.2% of the isolates. High antimicrobial resistance rates were observed against tetracycline (80.9% S. Infantis and 83.9% S. Schwarzengrund), streptomycin (53.4% S. Infantis and 76.8% S. Schwarzengrund), and kanamycin (33.6% S. Infantis and 82.1% S. Schwarzengrund). All tested isolates were susceptible to colistin and ciprofloxacin. In addition, a high proportion (65.6% of S. Infantis, 85.7% of S. Schwarzengrund) of Salmonella isolates were resistant to two or more antimicrobials, and 22 and 17 different resistance patterns were observed in the two strains, respectively. The predominant antibiotic resistance patterns were streptomycintetracycline (32/131, 24.4% of S. Infantis) and streptomycin-kanamycin-tetracycline-sulfamethoxazole/trimethoprim (43/112, 38.4% of S. Schwarzengrund). These data indicate that multidrug-resistant S. Infantis and S. Schwarzengrund have spread among poultry meat in Japan.

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Section: Resultssupporting

confidence: 79%

Section: Resultssupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Prevalence and Antimicrobial Resistance of Salmonella serotypes Isolated from Poultry Meat in Japan

Mori¹,

Okamura²,

Kishino³

et al. 2018

Food Safety

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“…These frequencies are consistent with those reported in previous studies conducted in Sri Lanka (Kottawatta et al., ) and in Ivory Coast (Goualié et al., ). Conversely, a higher prevalence of Campylobacter was observed in poultry carcasses in Japan (Furukawa et al., ), in Maryland (Cui, Ge, Zheng, & Meng, ), and in poultry feces in the Netherlands (Schets et al., ). Several factors might influence the prevalence of Salmonella and Campylobacter isolates in poultry meat: geographical location of farms, season in which the study was carried out, and differences in bacterial culture conditions and sampling methods (Williams & Oyarzabal, ).…”

Section: Discussionmentioning

confidence: 99%

Salmonella spp. and Campylobacter spp. in poultry feces and carcasses in Ouagadougou, Burkina Faso

Kagambèga

Thibodeau

Trinetta

et al. 2018

Food Science & Nutrition

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The importance of Salmonella and Campylobacter as foodborne pathogens is well recognized worldwide. Poultry and poultry products are commonly considered as the major vehicles of Salmonella and Campylobacter infection in humans. The aim of this study was to investigate the hygienic status of poultry facilities and determine the prevalence of Salmonella and Campylobacter in slaughtered poultry feces and carcasses in four different markets in Ouagadougou, capital city of Burkina Faso. A total of 103 poultry feces and 20 carcasses were analyzed using microbiological standard methods. Among the 103 fecal samples, 70 were positive for Campylobacter ssp (67.96%) and 54 for Salmonella ssp (52.42%). The hippurate hydrolysis test revealed that among the 70 Campylobacter strains isolated from feces, 49 were C. jejuni (70%) and 21 were C. coli (30%). From the 20 carcasses analyzed, 18 were contaminated with Salmonella (90%) and 10 with Campylobacter ssp (50%). Among the 10 Campylobacter ssp samples isolated from poultry carcasses, all were identified as C. jejuni using the API CAMPY system and the hippurate hydrolysis test. The assessment of markets hygienic practices for production, transportation, display, and vending of meat revealed unhygienic conditions. To complete the observation of unhygienic practices, we have sampled chicken‐washing solution from the study sites and microbiological analysis of these samples revealed the presence of Salmonella spp in 100% of the samples. This study highlighted that poultry products on sale in Ouagadougou are highly contaminated with Salmonella and Campylobacter. To the best of our knowledge, this is the first report describing Campylobacter presence in the poultry industry of Burkina Faso. Our findings might help to better understand the epidemiology of Salmonella and Campylobacter.

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“…In Japan, data on the levels of Campylobacter contamination of fresh chicken meat and internal organs (heart, liver and gizzard) in retail outlets and restaurants are limited since few reports have provided baseline data and laboratory diagnostic protocols have not been unified. Based on the available data, however, Campylobacter contamination of fresh chicken meat, regardless of whether it is "edible raw" or "heat cooking" meat, ranges from 40% to 80% [68][69][70] , although data comparisons are difficult because of the various bacteriological protocols employed. According to a report on quantitative isolation of campylobacters from fresh chicken meat produced in Japan at 16 retail outlets from April 2004 to December 2011, 94 of the 154 samples (61.0%) were contaminated with C. jejuni/coli and the number of bacteria on chicken meat varied, the figures being 1.5 to 1.9 log MPN/100 g (13.6%), 2.0 to 2.9 log MPN/100 g (19.5%), 3.0 to 3.7 (16.9%) and >3.7 log MPN/100 g (9.7%) 71) .…”

Section: Retail Market and Consumer Levelmentioning

confidence: 99%

Current Status of Campylobacter Food Poisoning in Japan

Vetchapitak

Misawa

2019

Food Safety

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Prevalence and Characteristics of <i>Salmonella</i> and <i>Campylobacter</i> in Retail Poultry Meat in Japan

Cited by 28 publications

References 25 publications

Prevalence and Antimicrobial Resistance of <i>Salmonella</i> serotypes Isolated from Poultry Meat in Japan

Prevalence and Antimicrobial Resistance of <i>Salmonella</i> serotypes Isolated from Poultry Meat in Japan

Salmonella spp. and Campylobacter spp. in poultry feces and carcasses in Ouagadougou, Burkina Faso

Current Status of <i>Campylobacter</i> Food Poisoning in Japan

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