Arcobacter spp. in Food Chain—From Culture to Omics

Ferreira, Susana; Oleastro, Mónica; Domingues, Fernanda

doi:10.1002/9781119139188.ch4

Cited by 12 publications

(16 citation statements)

References 225 publications

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“…; Ferreira et al . ). A. butzleri , A. cryaerophilus and A. skirrowii have been associated with enteritis and bacteraemia in humans, and more frequently with abortion, mastitis or diarrhoea in animals (Ferreira et al .…”

Section: Introductionmentioning

confidence: 97%

“…Arcobacter species have been isolated along the food chain, from primary food production to food supplied to consumers (Ferreira et al . ). When considering dairy products and associated manufacturing processes, this bacterium may be found not only in raw milk (Scullion et al .…”

Section: Introductionmentioning

confidence: 97%

“…The Arcobacter genus, which belongs to Campylobacteraceae family, currently includes 24 recognized species (Park et al 2016;Ferreira et al 2017). A. butzleri, A. cryaerophilus and A. skirrowii have been associated with enteritis and bacteraemia in humans, and more frequently with abortion, mastitis or diarrhoea in animals (Ferreira et al 2017). These species are considered foodborne pathogens, whose main transmission route is the ingestion of contaminated food and water (Collado and Figueras 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Arcobacter species have been isolated along the food chain, from primary food production to food supplied to consumers (Ferreira et al 2017). When considering dairy products and associated manufacturing processes, this bacterium may be found not only in raw milk (Scullion et al 2006;Ertas et al 2010;Shah et al 2012a;Giacometti et al 2013a), plant and equipment surfaces (Giacometti et al 2013a(Giacometti et al , 2015Serraino et al 2013;Scarano et al 2014) but also in food samples, as fresh village cheese (Yesilmen et al 2014) or ricotta cheese (Giacometti et al 2013a;Scarano et al 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Arcobacter sp. presents a high genetic heterogeneity, not only with the presence of multiple strains in a sample but also with the occurrence of indistinguishable types in different samples, indicating possible cross-contamination or persistence in the environment (Ferreira et al 2017). This was observed in several food-processing environments (Ho et al 2008;Ferreira et al 2013;Hausdorf et al 2013), namely in dairy processing plants and products.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Occurrence, genetic diversity and antibiotic resistance of Arcobacter sp. in a dairy plant

2017

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Occurrence, genetic diversity and antibiotic resistance of Arcobacter sp. in a dairy plant

2017

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Determination of the presence and antimicrobial resistance of Arcobacter species in broiler carcasses at different stages of slaughter line

Akkemik,

Güner

2024

Food Science & Nutrition

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In this study, to investigate Arcobacter spp. contamination post‐scalding and de‐feathering, post‐evisceration, post‐chilling, and packaged products, which are the most essential contamination stages of broiler slaughter, a total of 108 samples were taken from three different broiler slaughterhouses at different times. Isolates obtained by cultural methods in 104 of 108 samples were analyzed by mPCR method to identify pathogen Arcobacter spp. Arcobacter butzleri, Arcobacter cryaerophilus, and mixed contamination of both Arcobacter species were detected in 51 samples. Of the 51 isolates, 27 (52.9%) were A. butzleri, 16 (31.4%) were A. cryaerophilus, and 8 (15.7%) were mixed contamination of A. butzleri and A. cryaerophilus, while Arcobacter skirrowii was not detected. A. butzleri and A. cryaerophilus contamination was 59.2% post‐scalding and de‐feathering, 43.4% post‐evisceration, 44.4% and 48.1% post‐chilling and in packaged products, respectively. All A. butzleri strains were found to be 100% resistant to cefoperazone and penicillin and sensitive to tetracycline. A. cryaerophilus strains were 100% resistant to cefoperazone, penicillin, and cloxacillin and susceptible to tetracycline and erythromycin. In the study, it was determined that Arcobacter spp. caused a very intense contamination (85.18%–100%) and also contamination rates of identified pathogen strains (A. butzleri and A. cryaerophilus) were very high (59.2% and 43.4%) in broiler slaughtering stages. Considering that each step in broiler slaughter could contaminate the next stage, developing a safe slaughter and minimizing the risk toward the final product, it was concluded that critical control points could not be well managed in broiler slaughterhouses, and broiler meat may pose a significant risk to public health.

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Investigation and characterization of Aliarcobacter spp. isolated from cattle slaughterhouse in Türkiye

Disli,

Hizlisoy,

Gungor

et al. 2024

Int Microbiol

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Aliarcobacter spp. have has been isolated from numerous food products at retail and from animal carcasses and feces at slaughter. The objectives of this study were: i) to isolate Aliarcobacter species (Aliarcobacter butzleri, Aliarcobacter skirrowii, Aliarcobacter cryaerophilus) from different slaughterhouses' samples, ii) to detect genetic diversity, antibiotic resistance, bio lm ability and putative virulence gene pro les of the isolates. The antibiotic susceptibility to antimicrobials was examined using the Kirby-Bauer disc diffusion method. A molecular investigation of antibiotic resistance and virulence factors was also conducted using polymerase chain reaction (PCR).A total of 22 (14.6%) Aliarcobacter spp. isolates were obtained, with varying levels of antibiotic resistance observed. The genes tetO, tetW, and gyrA were detected in 0%, 31.8%, and 27.2% of the isolates, respectively. All isolates were resistant to ampicillin, rifampin, and erythromycin, while tetracycline was found to be the most effective antibiotic, with 81.8% of the isolates showing susceptibility to it. In terms of virulence factors, all isolates (100%) harbored more than one of the nine putative virulence genes tested, with 18.1% of isolates carrying more than three.Regarding bio lm formation, 7 (31.8%) and 4 (18.1%) isolates were found to form strong and moderate bio lms, respectively, while one (4.5%) isolate was classi ed as a weak bio lm producer. ERIC-PCR band patterns suggested that the isolated Aliarcobacter spp. from slaughterhouses had different sources of contamination. These ndings highlight the potential risk posed by pathogenic and multidrug-resistant Aliarcobacter spp. in food, and the need for control measures throughout the food chain to prevent the spread of these strains. The results indicate that foods of animal origin and cattle slaughterhouses are signi cant sources of antimicrobial resistant Aliarcobacters.

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Arcobacter spp. in Food Chain—From Culture to Omics

Cited by 12 publications

References 225 publications

Occurrence, genetic diversity and antibiotic resistance of Arcobacter sp. in a dairy plant

Occurrence, genetic diversity and antibiotic resistance of Arcobacter sp. in a dairy plant

Determination of the presence and antimicrobial resistance of Arcobacter species in broiler carcasses at different stages of slaughter line

Investigation and characterization of Aliarcobacter spp. isolated from cattle slaughterhouse in Türkiye

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