The global prevalence of Campylobacter spp. in milk: A systematic review and meta-analysis

Taghizadeh, Mansoureh; Nematollahi, Amene; Bashiry, Moein; Javanmardi, Fardin; Mousavil, Malihe; Hosseini, Hedayat

doi:10.1016/j.idairyj.2022.105423

Cited by 8 publications

(4 citation statements)

References 71 publications

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“…And 10 samples (28.57%) were found in pasteurized milk. It is a well-known fact that raw milk appeared to be a significant source of microbial contaminants, including Campylobacter spp., as compared with pasteurized milk [34]. Pasteurization has the potential to kill most pathogens, but its efficacy depends on key factors.…”

Section: Discussionmentioning

confidence: 99%

Conditions and Antimicrobial Resistant Profiles of Campylobacter Species from Cow Milk Samples in Oromia Region, Ethiopia

Haile

2024

IJNFS

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Campylobacter is one of the major causes of gastroenteritis and is commonly transmitted through the consumption of raw milk or improperly pasteurized milk. A cross-sectional study was conducted from January 2019 to March 2020 in four study sites in the Oromia region of Ethiopia to isolate, identify, and estimate the prevalence of Campylobacter species in milk samples and to determine their antibiotic susceptibility pattern. A total of 384 cow milk samples were randomly chosen from 192 samples of raw milk from farmers and collectors and 192 samples of pasteurized milk from processors and retailers. Standard bacteriological techniques and PCR were used to isolate and identify Campylobacter spp. Of the total 384 milk samples, 35 (9.1%) were found to be positive for Campylobacter spp. The prevalence of Campylobacter spp. was highest in collector raw milk (13.5%), farmer raw milk (12.5%), and pasteurized milk (5.2%).The antibiotic susceptibility test was performed using the disc diffusion method. The most prevalent Campylobacter spp. isolated from milk samples was Campylobacter jejune (C. jejuni) (100%). The overall prevalence of Campylobacter in dairy value chains, including producer, collector, processor, and retailer, was 12.5%, 13.5%, 5.2%, and 5.2%, respectively. Cold storage, material type for making collection rooms, calibrating the pasteurizer machine, restricting milk handlers that are sick, means of transportation, and maintaining temperature during transportation had a statistically significant association. 100% and 8.6% of the Campylobacter isolates were sensitive to ciprofloxacin and chloramphenicol, respectively. However, all of the isolates were resistant to ampicillin, clindamycin, oxytetracycline, and trimethoprim. Moreover, 80% of the C. jejuni were resistant to tetracycline and streptomycin. 26% of the species developed ciprofloxacin degradation. The result of this study revealed the prevalence and risk factors of Campylobacter species in raw and pasteurized milk samples. Hence, there is a chance of acquiring infection via the consumption of raw or undercooked milk. Thus, the implementation of hygienic practices from the producer to the retailer's market, proper handling to avoid cross-contamination and proper pasteurization are very important in preventing Campylobacter infection.

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Section: Discussionmentioning

confidence: 99%

Conditions and Antimicrobial Resistant Profiles of Campylobacter Species from Cow Milk Samples in Oromia Region, Ethiopia

Haile

2024

IJNFS

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“…And 10 samples (28.57%) were found in pasteurized milk. It is a well-known fact that raw milk appeared to be a signi cant source of microbial contaminants, including Campylobacter spp., as compared with pasteurized milk (Taghizadeh et al, 2022). Pasteurization has the potential to kill most pathogens, but its e cacy depends on key factors.…”

Section: Discussionmentioning

confidence: 99%

Prevalence and Risk Factors of Campylobacter Species from Cow Milk in Oromia Region, Ethiopia

Eshetu,

Sisay,

Adimassie

et al. 2023

Preprint

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Campylobacter is one of the major causes of gastroenteritis and is commonly transmitted through the consumption of raw milk or improperly pasteurized milk. A cross-sectional study was conducted from January 2019 to March 2020 in four study sites in the Oromia region of Ethiopia to isolate, identify, and estimate the prevalence of Campylobacter species in milk samples and to determine their antibiotic susceptibility pattern. A total of 384 milk samples were randomly collected from raw milk (n = 192) from farmers and collectors and pasteurized milk (n = 192) from processors and retailers, and the isolation and identification of Campylobacter spp. were performed using standard bacteriological techniques and PCR. Of the total 384 milk samples, 35 (9.1%) were found positive for Campylobacter spp. The highest prevalence of Campylobacter spp. was found in collector raw milk (13.5%), followed by farmer raw milk (12.5%), and pasteurized milk (5.2%). The most prevalent Campylobacter spp. isolated from milk samples was C. jejuni (100%). The overall prevalence of Campylobacter in dairy value chains, including producer, collector, processor, and retailer, was 12.5%, 13.5%, 5.2%, and 5.2%, respectively. Cold storage, material type for making collection rooms, calibrating the pasteurizer machine, restricting milk handlers that are sick, means of transportation, and maintaining temperature during transportation had a statistically significant association. 100% and 8.6% of the Campylobacter isolates were sensitive to ciprofloxacin and chloramphenicol, respectively. However, all of the isolates were resistant to ampicillin, clindamycin, ox tetracycline, and trimethoprim. Moreover, 80% of the C. jejune were resistant to tetracycline and streptomycin. 26% of the species developed ciprofloxacin degradation. Hence, there is a chance of acquiring infection via the consumption of raw or undercooked milk. Thus, the implementation of hygienic practices from the producer to the retailer's market, proper handling to avoid cross-contamination and proper pasteurization is very important in preventing Campylobacter infection.

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“…Many people, especially the elderly, infants, and people with chronic diseases, are affected by diseases caused by foodborne pathogens. Salmonella, 82 enterohemorrhagic Escherichia coli (EHEC), 96 Listeria monocytogenes , 97 Staphylococcus aureus , 98 Campylobacter, 99 Cronobacter, 100 Vibrio, 101 and Shigella 102 are considered as the most common cause for food poisoning in the world and may lead to more serious illnesses. For example, Salmonella infection (salmonellosis) is a common bacterial disease that affects hundreds and millions of people through contaminated water or food every year.…”

Section: Types Of Pathogens In Healthcarementioning

confidence: 99%

Lateral flow assay of pathogenic viruses and bacteria in healthcare

Nan¹,

Yao²,

Li³

et al. 2023

Analyst

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The global prevalence of Campylobacter spp. in milk: A systematic review and meta-analysis

Cited by 8 publications

References 71 publications

Conditions and Antimicrobial Resistant Profiles of Campylobacter Species from Cow Milk Samples in Oromia Region, Ethiopia

Conditions and Antimicrobial Resistant Profiles of Campylobacter Species from Cow Milk Samples in Oromia Region, Ethiopia

Prevalence and Risk Factors of Campylobacter Species from Cow Milk in Oromia Region, Ethiopia

Lateral flow assay of pathogenic viruses and bacteria in healthcare

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