Prevalence of Campylobacter jejuni In Chicken Meat Marketed In Baghdad Province

Abstract

Campylobacter are the main cause of human bacterial intestinal disease identified worldwide. Over 90% of cases are caused by C. jejuni and about 5% of cases are caused by C. coli. Mishandling of raw chicken carcasses and consumption of undercooked chicken meat are the major risk factors for human campylobacteriosis. Despite the control measures for reducing cross contamination, the detection of Campylobacter in carcasses after chilling/freezing remains very high. The aim of this study was to determine the prevalence of C. jejuni in chicken meat sold inBaghdad province. A total of eight live chickens and 20 frozen whole carcass chickens, purchased two per week during a 12-week period(from January 2016 to march 2016), from different markets in Baghdad regions, were examined for the presence of C. jejuni. The results showed that 100% of the live chickens were positive for C. jejuni, while carcasses isolation rates ranged from 0-100%. Bacteriological, biochemical, and microscopic tests were used in the isolation and identification of the isolates as C. jejuni. The results revealed that, this method was highly specific, and can be easily used for reliable and rapid identification. In addition to this , confirmation of C. jejuni isolates was performed using multiplex PCR technique .

The occurrence of some foodborne pathogens recovered from poultry meat in Shahrekord, Iran

“…Mezher et al [ 45 ] found that the occurrence of Campylobacter species in chicken meat samples were 6.80%, and 27.27% of isolates were identified as C. jejuni . The whole occurrence of C. jejuni amid the poultry meat samples collected from Iraq [ 46 ], Iran [ 47 ], Pakistan [ 48 ], India [ 49 ], Korea [ 50 ], and China [ 51 ] was 10%, 6.84%, 40%, 26.30%, 36.30%, and finally 1.82% to 56.00%, respectively. Boost occurrence of Campylobacter species was also conveyed in poultry meat samples collected from European countries (29%–41%) [ 52 – 55 ].…”

Effect of biofilm formation in a hostile oxidative stress environment on the survival of Campylobacter jejuni recovered from poultry in Iraqi markets

“…A total of 20 C. jejuni strains (eight from cecal contents and 12 from frozen chicken carcass rinse) obtained from a previous study by Ghaffoori [25] were subjected to the biofilm detection method. Isolation and identification of these strains were performed according to the standard bacteriological protocols described by previous studies [25][26][27]. employing tests for oxidase, catalase, H 2 S generation, microaerobic growth, and hippurate hydrolysis in addition to microscopic analysis of morphology and motility.…”

“…Oxoid Biochemical Identification System Campy (Oxoid, ID0803M, United Kingdom) was used in further biochemical research to differentiate Campylobacter. The multiplex polymerase chain reaction assay was used to confirm the presence of C. jejuni strains, as previously reported by Ghaffoori [25].…”

Current State of Salmonella, Campylobacter and Listeria in the Food Chain across the Arab Countries: A Descriptive Review

“…Much of the published research on Campylobacter in the Arab countries is centered around poultry (mainly chicken meat), followed by few studies in dairy products and other foods (Table 2). According to Ghaffoori [90], in Iraq, the prevalence of C. jejuni in broiler chicken carcasses (n = 20) was as high as 60%. In Saudi Arabia, Campylobacter Spp.…”