Taxonomy and physiological characteristics of  Campylobacter spp.

Ngulukun, Sati Samuel

doi:10.1016/b978-0-12-803623-5.00003-4

Cited by 3 publications

(2 citation statements)

References 65 publications

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“…Campylobacteriosis is a major public health concern worldwide. Out of the 27 Campylobacter species and eight subspecies identified so far, Campylobacter jejuni ( C. jejuni ) and Campylobacter coli ( C. coli ) are the foremost two species causing campylobacteriosis in humans [ 1 , 2 ]. Even at a low infectious dose of only a few hundred bacteria there is a reasonable chance that an infection will be established in humans [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples

Kottawatta

Bergen

Abeynayake

et al. 2017

Foods

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Broiler meat can become contaminated with Campylobacter of intestinal origin during processing. The present study aimed to identify the prevalence of Campylobacter in broiler flocks and meat contamination at retail shops, and determine the influence of semi-automated and wet market processing on Campylobacter contamination of neck skin samples. Samples were collected from semi-automated plants (n = 102) and wet markets (n = 25). From each batch of broilers, pooled caecal samples and neck skin samples were tested for Campylobacter. Broiler meat purchased from retail outlets (n = 37) was also tested. The prevalence of Campylobacter colonized broiler flocks was 67%. The contamination of meat at retail was 59%. Both semi-automated and wet market processing resulted to contaminate the broiler neck skins to the levels of 27.4% and 48%, respectively. When Campylobacter-free broiler flocks were processed in semi-automated facilities 15% (5/33) of neck skin samples became contaminated by the end of processing whereas 25% (2/8) became contaminated after wet market processing. Characterization of isolates revealed a higher proportion of C. coli compared to C. jejuni. Higher proportions of isolates were resistant to important antimicrobials. This study shows the importance of Campylobacter in poultry industry in Sri Lanka and the need for controlling antimicrobial resistance.

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Section: Introductionmentioning

confidence: 99%

Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples

Kottawatta

Bergen

Abeynayake

et al. 2017

Foods

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“…Indeed, thermotolerant Campylobacter spp. are microaerophilic and generally do not grow in media incubated in an aerobic atmosphere during the initial isolation procedure [ 15 ]. According to Anis et al (2022), a positive effect of Salmonella on C. jejuni ’s survival could be observed when C. jejuni was co-incubated with Salmonella during a 16-hour incubation in peptone broth in aerobic conditions, depending on the C. jejuni strains and the Salmonella serovars.…”

Section: Discussionmentioning

confidence: 99%

Simultaneous Detection of Salmonella spp. and Quantification of Campylobacter spp. in a Real-Time Duplex PCR: Myth or Reality?

et al. 2023

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In Europe, there is a process hygiene criterion for Salmonella and Campylobacter on broiler carcasses after chilling. The criterion gives indicative contamination values above which corrective actions are required by food business operators. The reference methods for verifying compliance with the criterion for Salmonella and Campylobacter are international standards EN ISO 6579-1 (2017) and EN ISO 10272-2 (2017), respectively. These methods are time-consuming and expensive for food business operators. Therefore, it would be advantageous to simultaneously detect Salmonella spp. and quantify Campylobacter in the same analysis, using the same sample after the pre-enrichment step for Salmonella recovery. A duplex PCR for Salmonella detection and Campylobacter spp. enumeration was developed. Considering the method as a whole, the LOD and LOQ for Campylobacter enumeration were slightly over the limit of 3 log CFU/g set by the process hygiene criterion. A comparison of the duplex PCR method developed with the ISO method on artificially contaminated bacterial suspensions and on naturally contaminated samples demonstrated a good correlation of the results for Campylobacter enumeration when the duplex PCR was performed on samples taken before or after the pre-enrichment step, but revealed a slight bias with a large standard deviation resulting in widely spaced limits of agreement.

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Antimicrobial Resistance and Genetic Diversity of Campylobacter spp. Isolated from Broiler Chicken at Three Levels of the Poultry Production Chain in Costa Rica

Lazo-Láscarez

Gutiérrez

Duarte-Martínez

et al. 2021

Journal of Food Protection

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Campylobacter spp. is considered the most common bacterial cause of human gastroenteritis, one of the four main causes of diarrheal disease worldwide, and one of the main foodborne pathogens causing hospitalizations and deaths. A total of 148 strains of Campylobacter spp. isolated from poultry at farms, processing plants and retail stores in Costa Rica were examined for resistance to six antibiotics. An agar dilution test was used to determine the minimum inhibitory concentration and susceptibility profiles against doxycycline, ciprofloxacin, nalidixic acid, enrofloxacin, chloramphenicol and erythromycin. In addition, a PFGE analysis was carried out to determine the genotype relatedness of a representative subset of the isolates. Around 92% (136/148) of the analyzed isolates showed resistance to the tested drugs. Nalidixic acid, ciprofloxacin and enrofloxacin, were the antibiotics for which resistance occurred most frequently (91.2%, 85.8% and 85.8%, respectively); followed by doxycycline (25.0%), chloramphenicol (5.4%) and erythromycin (2.7%). The profile conferring only resistance to quinolones was the most frequently found in this study, and only 2.0% of the isolates showed resistance to quinolones and macrolides simultaneously. Results showed a high frequency of resistant Campylobacter spp. strains, and evidenced the distribution, selection, and circulation of resistant strains along the poultry chain from farms to consumers. Cross contamination and resistance seem to play an important role in the dissemination of these strains at specific points of the poultry chain even when control measures are being taken. The establishment of effective surveillance and control strategies represents an essential tool for foodborne diseases mitigation. The rational use of antibiotics, especially those still showing efficacy, should be a priority issue in both human and veterinary medicine in order to contain the progress of this phenomenon and its consequences.

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Taxonomy and physiological characteristics of Campylobacter spp.

Cited by 3 publications

References 65 publications

Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples

Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples

Simultaneous Detection of Salmonella spp. and Quantification of Campylobacter spp. in a Real-Time Duplex PCR: Myth or Reality?

Antimicrobial Resistance and Genetic Diversity of Campylobacter spp. Isolated from Broiler Chicken at Three Levels of the Poultry Production Chain in Costa Rica

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