Campylobacter and Arcobacter species in food-producing animals: prevalence at primary production and during slaughter

Shange, Nompumelelo; Gouws, Pieter A.; Hoffman, Louwrens C.

doi:10.1007/s11274-019-2722-x

Cited by 37 publications

(26 citation statements)

References 112 publications

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“…In other instances, hot steam is used as a form of decontamination [20,21]. While it can be confirmed that decontamination can be used to effectively reduce the number of microorganisms, it must be viewed as a meat safety strategy to be added to existing programs of hygiene, such as the use of a two-knifes system during animal slaughter and dressing, prevention of animal hide from coming into contact with already dressed sides and meat inspection/trimming to physically remove visible contamination already implemented during slaughter [22]. Reference [23] note that various processes of meat decontamination are not generally accepted across the globe.…”

Section: Introductionmentioning

confidence: 99%

The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review

Nkosi

Bekker

Hoffman

2021

Foods

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Wild ungulate species provide a much-needed protein source to many communities in developed and developing countries. Frequently, these game meat animals are slaughtered, and the meat is unknowingly contaminated by microorganisms and released to the unsuspecting public. This review investigates the global usage of organic acids (lactic and acetic acids) as microbial decontamination strategies during slaughter. The results show that there is a more open-minded approach to adopting possible decontamination plans as a tool to improve meat safety during slaughter. Developed countries continue to adopt these strategies, while developing countries are lagging behind. While decontamination of carcasses can lead to a reduction of microbial load on these carcasses, this strategy must not be seen as a replacement of hygiene management during the animals’ slaughter.

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Section: Introductionmentioning

confidence: 99%

The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review

Nkosi

Bekker

Hoffman

2021

Foods

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“…Slaughter has been recognized as a crucial stage for fresh meat contamination by thermophilic Campylobacter spp. that persists across the meat production chain and represents a public health risk (Lazou et al, 2014a,b;Shange et al, 2019). Campylobacteriosis remains the most commonly reported zoonotic gastrointestinal illness in the European Union (EU) since 2005, commonly related to domestically acquired infection via the consumption and handling of raw or undercooked foods of animal origin, particularly poultry meat (EFSA and ECDC, 2019).…”

Section: Introductionmentioning

confidence: 99%

Method-Dependent Implications in Foodborne Pathogen Quantification: The Case of Campylobacter coli Survival on Meat as Comparatively Assessed by Colony Count and Viability PCR

et al. 2021

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The aim of the present study was to address method-dependent implications during the quantification of viable Campylobacter coli cells on meat over time. Traditional colony counting on selective and non-selective culture media along with an optimized viability real-time PCR utilizing propidium monoazide-quantitative PCR (PMA-qPCR), spheroplast formation and an internal sample process control (ISPC), were comparatively evaluated for monitoring the survival of C. coli on fresh lamb meat during refrigeration storage under normal atmospheric conditions. On day zero of three independent experiments, lamb meat pieces were artificially inoculated with C. coli and then stored under refrigeration for up to 8 days. Three meat samples were tested on different days and the mean counts were determined per quantification method. An overall reduction of the viable C. coli on lamb meat was observed regardless of the applied quantification scheme, but the rate of reduction followed a method-dependent pattern, the highest being observed for colony counting on modified charcoal cefoperazone deoxycholate agar (mCCDA). Univariate ANOVA indicated that the mean counts of viable C. coli using PMA-qPCR were significantly higher compared to Columbia blood agar (CBA) plating (0.32 log10 cell equivalents, p = 0.015) and significantly lower when mCCDA was compared to CBA plating (0.88 log10 CFU, p < 0.001), indicating that selective culture on mCCDA largely underestimated the number of culturable cells during the course of meat storage. PMA-qPCR outperformed the classical colony counting in terms of quantifying both the culturable and viable but non-culturable (VBNC) C. coli cells, which were generated over time on meat and are potentially infectious and equally important from a public health perspective as their culturable counterparts.

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“…Moreover, poultry serves as an important reservoir of Arcobacter spp. and acts as a significant source of spread [ 47 , 48 ]. Although some studies have identified Arcobacter spp.…”

Section: Resultsmentioning

confidence: 99%

A Systematic Analysis of Research on Arcobacter: Public Health Implications from a Food–Environment Interphase Perspective

Iwu

Ekundayo

Okoh

2021

Foods

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This review maps the global research landscape of the public health implications of Arcobacter from the food–environment interphase using content analytics and integrated science mapping. The search term “Arcobacter” was used to retrieve relevant articles published in Web of Science and Scopus between 1991 to 2019. The number of articles included in the review was 524, with 1304 authors, 172 journal sources, and a collaborative index of 2.55. The annual growth rate of the publications was 9.74%. The most contributing author in the field was Houf K., with 40 publications, 26 h-index, and 2020 total citations. The most productive country was the USA (13.33%). The majority of the articles were published in English (96%) and in the Journal of Food Protection (8.02%). The highest research outputs were in the field of Microbiology (264). The frequently occurred keywords were Arcobacter, poultry, shellfish, cattle, and chicken. This study revealed a fair increase in the growth rate of Arcobacter-related research—especially in the area of isolation and detection of the pathogen in foods and food environments, as well as the pathogenesis and genetic diversity of the pathogen. Research themes in the area of prevalence and epidemiology seem to be underexplored.

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Campylobacter and Arcobacter species in food-producing animals: prevalence at primary production and during slaughter

Cited by 37 publications

References 112 publications

The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review

The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review

Method-Dependent Implications in Foodborne Pathogen Quantification: The Case of Campylobacter coli Survival on Meat as Comparatively Assessed by Colony Count and Viability PCR

A Systematic Analysis of Research on Arcobacter: Public Health Implications from a Food–Environment Interphase Perspective

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