A seven-year survey of Campylobacter contamination in meat at different production stages in Belgium

Ghafir, Y.; China, Bernard; Dierick, Katelijne; Zutter, Lieven De; Daube, Georges

doi:10.1016/j.ijfoodmicro.2006.12.012

Cited by 95 publications

(99 citation statements)

References 53 publications

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“…However, the studies performed in other countries showed that such food producing animals at the slaughterhouse level were also often positive for Campylobacter, although the percentage of such samples was lower than identified during the present survey, and 81 (26.0%) samples out of 311 tested were positive (2,8,19). Biasi et al (2) demonstrated that 18.9% of pig carcasses were Campylobacter-positive (37 samples tested), whereas in Belgium 17% of 383 similar samples were contaminated (8). Similar results were obtained in the Czech Republic (18% of pig carcasses tested in 2001) (19).…”

Section: Discussioncontrasting

confidence: 73%

“…It is not a surprise in the case of broilers, since this kind of meat has been found to be Campylobacter-positive in many countries (4,6,8,11,12,14,19). However, in the present investigation pig and cattle carcasses were also highly contaminated with these bacteria, although a low number of samples tested might have an influence on the obtained results.…”

Section: Discussionmentioning

confidence: 43%

“…There are rather few similar investigations performed in other countries. In a survey in Belgium, 3.3% of beef carcass samples (n = 60) were positive for this pathogen (8), whereas in Italy 2% of raw beef meat (n = 151) was contaminated with Campylobacter (16). Furthermore, prevalence of Campylobacter was assessed in cattle in Finland (34.0% positive farms), in USA (43.3% and 51.2% positive faecal samples), and in Italy (43.7% rectal swabs) but all these results should not be compared with the contamination of cattle carcasses (1,3,7,9).…”

Section: Discussionmentioning

confidence: 99%

“…At the same time, 431 verified human campylobacteriosis cases were identified in Poland, with a low infectious rate (1.12 per 100 000), but this small number of infections may be due to an inadequate laboratory identification system (5). Poultry meat is the most important source of Campylobacter infection, especially with C. jejuni (5,6,8,10,18). It is estimated that 50% to 80% of human campylobacteriosis cases have been attributed to the chicken (broiler) reservoir (5).…”

Section: Introductionmentioning

confidence: 99%

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Occurrence of Campylobacter on carcasses of slaughtered animals between 2009 and 2013

Wieczorek

Osek

2014

Bulletin of the Veterinary Institute in Pulawy

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A total of 2668 swabs from poultry (n = 2166), pig (n = 311), and cattle (n = 191) carcasses were collected in slaughterhouses all over Poland and tested for the presence of Campylobacter. It was found that 1319 (49.4%) of them were contaminated with these bacteria. The percentages of the positive samples were different in each year of the study and the highest proportion of Campylobacter contaminated samples occurred in 2009, when 64.1% of investigated carcasses were positive. On the other hand, the lowest prevalence of Campylobacter was observed in 2013, in the last year of the survey. In all kind of carcass samples both C. jejuni and C. coli were identified, although the pork meat was more contaminated with C. coli (75.3% of positive samples) than with C. jejuni (24.7%), whereas poultry was nearly equally positive for C. jejuni and C. coli (50.6% and 49.4% respectively). The analysis of seasonal contamination of the carcasses revealed that more positive results were found during the second half of year than between January and June. The prevalence of Campylobacter showed that in all provinces, except one (Pomorskie), the mean percentage of the positive samples was above 40%. The most contaminated samples were identified in Lubelskie (69.3%) and Zachodniopomorskie (66.3%) regions. The obtained results showed that slaughtered animals in Poland, especially broilers, were often contaminated with Campylobacter, either C. jejuni or C. coli.

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Section: Discussioncontrasting

confidence: 73%

Section: Discussionmentioning

confidence: 43%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Occurrence of Campylobacter on carcasses of slaughtered animals between 2009 and 2013

Wieczorek

Osek

2014

Bulletin of the Veterinary Institute in Pulawy

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“…On the other hand it has been shown that Campylobacter contamination of red meat is rare and contamination involves low doses [35].…”

Section: Y Doorduyn and Othersmentioning

confidence: 99%

Risk factors for indigenousCampylobacter jejuniandCampylobacter coliinfections in The Netherlands: a case-control study

et al. 2010

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SUMMARYA case-control study comprising 1315 Campylobacter jejuni cases, 121 Campylobacter coli cases and 3409 frequency-matched controls was conducted in The Netherlands in [2002][2003]. Risk factors for both C. jejuni and C. coli enteritis were consumption of undercooked meat and barbecued meat, ownership of cats and use of proton pump inhibitors. Consumption of chicken was a predominant risk factor for C. jejuni enteritis, but many additional risk factors were identified. Unique risk factors for C. coli infections were consumption of game and tripe, and swimming. Contact with farm animals and persons with gastroenteritis were predominant risk factors for C. jejuni enteritis in young children (0-4 years). Important risk factors for the elderly (o60 years) were eating in a restaurant, use of proton pump inhibitors and having a chronic intestinal illness. Consumption of chicken in spring, steak tartare in autumn and winter and barbecued meat in rural areas showed strong associations with C. jejuni infections. This study illustrates that important differences in risk factors exist for different Campylobacter spp. and these may differ dependent on age, season or degree of urbanization.

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Prevalence and antimicrobial resistance of Campylobacter jejuni and Campylobacter coli isolated from raw camel, beef, and water buffalo meat in Iran

et al. 2012

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A seven-year survey of Campylobacter contamination in meat at different production stages in Belgium

Cited by 95 publications

References 53 publications

Occurrence of Campylobacter on carcasses of slaughtered animals between 2009 and 2013

Occurrence of Campylobacter on carcasses of slaughtered animals between 2009 and 2013

Risk factors for indigenousCampylobacter jejuniandCampylobacter coliinfections in The Netherlands: a case-control study

Prevalence and antimicrobial resistance of Campylobacter jejuni and Campylobacter coli isolated from raw camel, beef, and water buffalo meat in Iran

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