Associations between Campylobacter levels on chicken skin, underlying muscle, caecum and packaged fillets

Hansson, Ingrid; Nyman, Ann-Kristin; Lahti, Elina; Gustafsson, Petter; Engvall, Eva

doi:10.1016/j.fm.2014.12.013

Cited by 12 publications

(9 citation statements)

References 26 publications

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“…Livestock such as poultry, cattle, sheep and pigs are often carriers of Campylobacter; they can rapidly become Campylobacter-positive after birth by acquiring infection from their dams. Poultry, especially chickens, are colonized throughout their gastrointestinal tract; colonization of the caecum can reach 10 9 CFU per gram of caecal contents (Cawthraw et al, 1996;Hansson, Nyman, Lahti, Gustafsson, & Olsson Engvall, 2015). Although Campylobacter in poultry is regarded as asymptomatic, hepatitis in chickens (white spotted livers) may be caused by Campylobacter hepaticus (Van, Elshagmani, Gor, Scott, & Moore, 2016).…”

Section: Host Rangementioning

confidence: 99%

See 1 more Smart Citation

Knowledge gaps in control ofCampylobacterfor prevention of campylobacteriosis

Hansson

Sandberg

Habib

et al. 2018

Transbound Emerg Dis

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145

112

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Campylobacteriosis is an important, worldwide public health problem with numerous socio-economic impacts. Since 2015, approximately 230,000 cases have been reported annually in Europe. In the United States, Australia and New Zealand, campylobacteriosis is the most commonly reported disease. Poultry and poultry products are considered important sources of human infections. Poultry meat can become contaminated with Campylobacter during slaughter if live chickens are intestinal carriers. Campylobacter spp. can be transferred from animals to humans through consumption and handling of contaminated food products, with fresh chicken meat being the most commonly implicated food type. Regarding food-borne disease, the most important Campylobacter species are Campylobacter jejuni and Campylobacter coli. In humans, clinical signs of campylobacteriosis include diarrhoea, abdominal pain, fever, headache, nausea and vomiting. Most cases of campylobacteriosis are sporadic and self-limiting, but there are post-infection complications, for example, Guillain-Barrés syndrome. This review summarizes an analysis undertaken by the DISCONTOOLS group of experts on campylobacteriosis. Gaps were identified in: (i) knowledge of true number of infected humans; (ii) mechanisms of pathogenicity to induce infection in humans; (iii) training to prevent transfer of Campylobacter from raw to ready-to-eat food; (iv) development of effective vaccines; (v) understanding transmission routes to broiler flocks; (vi) knowledge of bacteriocins, bacteriophages and antimicrobial peptides as preventive therapies; (vii) ration formulation as an effective preventive measure at a farm level; (viii) development of kits for rapid detection and quantification of Campylobacter in animals and food products; and (ix) development of more effective antimicrobials for treatment of humans infected with Campylobacter. Some of these gaps are relevant worldwide, whereas others are more related to problems encountered with Campylobacter in industrialized countries.

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Section: Host Rangementioning

confidence: 99%

“…Furthermore, phage therapy may not be sufficient when total content of Campylobacter spp. exceeds 10 8 CFU/g faeces (Cawthraw et al., ; Hansson et al., ). Early reports of potential applications of bacteriocins to reduce colonization levels of Campylobacter spp.…”

Section: Prevention Of Colonization and Contaminationmentioning

confidence: 99%

Knowledge gaps in control ofCampylobacterfor prevention of campylobacteriosis

Hansson

Sandberg

Habib

et al. 2018

Transbound Emerg Dis

Self Cite

145

112

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“…Campylobacter and Salmonella can spread and transmit to animal muscle during slaughtering and further processing (McEntire et al, 2014). Chicken skin was reported to maintain 7-fold higher Campylobacter numbers than the underlying muscle, indicating that chicken was predominantly contaminated by bacteria in the processing environment, such as food contact surfaces (Hansson, Nyman, Lahti, Gustafsson, & Olsson Engvall, 2015). Although Campylobacter and Salmonella in raw meat can be eliminated by cooking over 75°C (Pouillot et al, 2012), inappropriate handling of meat carcasses during cooking can result in crosscontamination between raw meat and cooked meat (Guyard-Nicodème et al, 2013;Kusumaningrum, Riboldi, Hazeleger, & Beumer, 2003).…”

Section: Meat Productsmentioning

confidence: 99%

Effects of meat juice on biofilm formation of Campylobacter and Salmonella

Feng

Fuente-Núñez

et al. 2017

International Journal of Food Microbiology

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Campylobacter and Salmonella are leading causes of foodborne illnesses worldwide, vastly harboured by raw meat as their common food reservoir. Both microbes are prevalent in meat processing environments in the form of biofilms that contribute to cross-contamination and foodborne infection. This study applied raw meat juice (chicken juice and pork juice) as a minimally processed food model to study its effects on bacterial biofilm formation. Meat juice was collected during the freeze-thaw process of raw meat and sterilized by filtration. In 96-well polystyrene plates and glass chambers, supplementation of over 25% meat juice (v/v) in laboratory media led to an increase in biofilm formation of Campylobacter and Salmonella. During the initial attachment stage of biofilm development, more bacterial cells were present on surfaces treated with meat juice residues compared to control surfaces. Meat juice particulates on abiotic surfaces facilitated biofilm formation of Campylobacter and Salmonella under both static and flow conditions, with the latter being assessed using a microfluidic platform. Further, the deficiency in biofilm formation of selected Campylobacter and Salmonella mutant strains was restored in the presence of meat juice particulates. These results suggested that meat juice residues on the abiotic surfaces might act as a surface conditioner to support initial attachment and biofilm formation of Campylobacter and Salmonella. This study sheds light on a possible survival mechanism of Campylobacter and Salmonella in meat processing environments, and indicates that thorough cleaning of meat residues during meat production and handling is critical to reduce the bacterial load of Campylobacter and Salmonella.

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“…At the retail end of the processing chain there are various products on sale from whole carcasses to different cuts and portions, as well as fresh and frozen products which pose different infection risks. Campylobacter can be found on skin (Hansson et al, 2015;Marotta et al, 2015), in muscle (Hansson et al, 2015;Scherer et al, 2006) and in liver tissues (Barot et al, 1983;Humphrey et al, 2015;Lahti et al, 2017;Whyte et al, 2006).…”

Section: Campylobacter and Chicken Productionmentioning

confidence: 99%

“…Campylobacter have been shown to be highly heat resistant when attached to chicken muscle tissues, contributing to an infection risk in undercooked chicken muscle, and infected chicken liver is also a major source of infections in humans (De Jong et al, 2012;Lahti et al, 2017;Rosenquist et al, 2009;Rosner et al, 2017;Whyte et al, 2006). Despite isolation from edible tissues the mechanism by which Campylobacter can transmigrate from the chicken gut to liver and muscle tissues is not well defined (Berntson et al, 1992;Hansson et al, 2015;Humphrey et al, 1993;Luber and Bartelt, 2007;Scherer et al, 2006).…”

Section: Campylobacter Extra-intestinal Spreadmentioning

confidence: 99%

Host Pathogen responses of chicken cells in vitro and in vivo to a diverse population of Campylobacter strains

John¹

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Campylobacter is the leading cause of bacterial food-borne diarrheal disease worldwide, with the bacteria being pathogens in humans and chickens. There are differences in the mechanistic understanding between Campylobacter strains, due, in part, to genomic and phenotypic strain diversity, which leads to inconsistent findings. This study aimed to understand underlying infection biology in host-pathogen interactions between populations of Campylobacter and the chicken host. A collection of Campylobacter jejuni strains were used to investigate the genotypic and phenotypic differences which yielded a diverse pan-geome of 2715 genes with genome wide association studies uncovering genes related to flagella assocaited with strains isolated from both humans and chickens. The C. jejuni strains were then used with a new commercially available chicken cell line to investigate the chicken systems with host responses measured in comparison to human systems. The pathogenic diversity of C. jejuni was measured through their inflammatory, cytotoxicity, adhesion, invasion and signalling responses in a high-throughput model using avian and human intestinal epithelial cells. C. jejuni induced IL-8 and CXCLi1/2 in human and avian epithelial cells, respectively, in a MAP kinase-dependent manner. In contrast, IL-10 responses in both cell types were PI 3kinase/Akt-dependent. C. jejuni strains showed diverse levels of invasion with high invasion dependent on MAP kinase signaling in both cell lines. C. jejuni induced diverse cytotoxic responses in both cell lines with cdt-positive isolates showing significantly higher toxicity. Blockade of endocytic pathways suggested that invasion by C. jejuni was clathrin-and dynamin-dependent but caveolae-independent in both cells. In contrast, IL-8 (and CXCLi1/2) production was dependent on clathrin, dynamin, and caveolae. Strong correlations were found between IL-8 with invasion and toxicity responses with GWAS being able to associated genes to expression of IL-8,-10 and level of invasion. Campylobacter strains were isolated from the caeca, ileum and liver and a pan-genome created with GWAS analysis discovering genes relating to iron transport and heat shock proteins in strains from the liver. Subsequently, caecal tonsils were extracted from chickens uninfected and chickens infected with a cocktail of six Campylobacter strains with a Campylobacter effect found where infected chickens produced significantly higher T h 1, T h 2 and T h 17 cytokines. The work in this thesis contributes invaluable knowledge on the chicken innate immune system in response to Campylobacter and how similar host defence pathways to humans are utlised. The diversity found strongly indicates that a "one strain fits all" approach to in vitro and in vivo experimental infections may not give accurate results on Campylobacter pathogenesis. Campylobacter isolates can use host immune responses to its advantage and to move from the gut of chickens to infect edible tissues such as the liver.

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Associations between Campylobacter levels on chicken skin, underlying muscle, caecum and packaged fillets

Cited by 12 publications

References 26 publications

Knowledge gaps in control ofCampylobacterfor prevention of campylobacteriosis

Knowledge gaps in control ofCampylobacterfor prevention of campylobacteriosis

Effects of meat juice on biofilm formation of Campylobacter and Salmonella

Host Pathogen responses of chicken cells in vitro and in vivo to a diverse population of Campylobacter strains

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