Campylobacter contamination in broiler carcasses and correlation with slaughterhouses operational hygiene inspection

Habib, Ihab; Berkvens, Dirk; Zutter, Lieven De; Dierick, Katelijne; Huffel, Xavier Van; Speybroeck, Niko; Geeraerd, A.H.; Uyttendaele, Mieke

doi:10.1016/j.fm.2011.09.004

Cited by 42 publications

(26 citation statements)

References 32 publications

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“…In fact, the bacterium was not isolated from only one of the plants (Table 1). These differences can be attributed to the procedures carried out at meat--packing plants, their characteristics, quality management, and minimum operating health standards throughout the slaughtering process, indicating that any problems with these items will be closely related to the final contamination of carcasses (Habib et al 2012). Another important factor concerns positive flocks, which influence the contamination of equipment and, consequently, the microbiological quality of the end product (Smith et al 2007, Malher et al 2011.…”

Section: Resultsmentioning

confidence: 99%

Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

et al. 2015

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Campylobacter jejuniand C. colihave been associated with gastrointestinal disorders in human beings, due mainly to the consumption of chicken meat. Despite control measures for reducing contamination by these bacteria, the detection of Campylobacter in carcasses after chilling remains high.A total of 105 carcasses were assessed by the horizontal detection method in five federally inspected slaughterhouses in southern Brazil in 2012 and in the first three months of 2013. Campylobacterwas isolated in 37.1% of the carcasses, of which 97.5% contained C. jejuni and 2.5% were infected by C. coli. The rate of positive carcasses across the slaughterhouses ranged from 0 to 71.4%. Determining the occurrence of Campylobacteramong flocks is crucial for estimating the microbial load at specific points along the slaughtering process and for minimizing the risk of contamination of end products by Campylobacter.

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Section: Resultsmentioning

confidence: 99%

Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

et al. 2015

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“…The bacterial species identification revealed that 60.8% campylobacters from the broiler flocks were classified as C. jejuni which was a little less that found in the present study. Other investigations also clearly demonstrated that poultry flocks are often infected with Campylobacter and therefore, broiler meat may be contaminated with these bacteria during commonly automated slaughter processing through several routes, such as air, water, previously slaughtered flocks or abattoir equipment (Rivoal et al 1999, Newell et al 2001, Nauta et al 2007, Wirz et al 2010, Hue et al 2011, Habib et al 2012.…”

Section: Discussionmentioning

confidence: 99%

“…Poultry are asymptomatic carriers of Campylobacter and the infected flocks cannot be identified by clinical symptoms in birds (Berry et al 1988, Newell et al 2001, Newell and Fearnley 2003, Wieczorek and Osek 2005, Adkin et al 2006, Bull et al 2006, Allen et al 2007, Wirz et al 2010, Hue et al 2011, Ridley et al 2011, Habib et al 2012. The contamination of broiler meat with C. jejuni or C. coli from the chicken intestine may occur during slaughter processing through several routes, such as the air, water, previously slaughtered Campylobacter-positive flocks, equipment used in abattoirs, insects or slaughterhouse personnel (Rivoal et al 1999, Newell et al 2001, Nauta et al 2007, Normand et al 2008, Reich et al 2008, Wirz et al 2010, Hue et al 2011, Habib et al 2012). Many studies have evaluated Campylobacter diversity in poultry and the significance of cross-contamination at the slaughterhouse level (Rivoal et al 1999, Newell et al 2001, Nauta et al 2007, Hue et al 2011, Habib et al 2012.…”

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confidence: 99%

“…The contamination of broiler meat with C. jejuni or C. coli from the chicken intestine may occur during slaughter processing through several routes, such as the air, water, previously slaughtered Campylobacter-positive flocks, equipment used in abattoirs, insects or slaughterhouse personnel (Rivoal et al 1999, Newell et al 2001, Nauta et al 2007, Normand et al 2008, Reich et al 2008, Wirz et al 2010, Hue et al 2011, Habib et al 2012). Many studies have evaluated Campylobacter diversity in poultry and the significance of cross-contamination at the slaughterhouse level (Rivoal et al 1999, Newell et al 2001, Nauta et al 2007, Hue et al 2011, Habib et al 2012.…”

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confidence: 99%

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Poultry flocks as a source of Campylobacter contamination of broiler carcasses

Wieczorek¹,

Osek²

2015

Polish Journal of Veterinary Sciences

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Campylobacter infection is the leading foodborne bacterial gastroenteritis worldwide and the bacteria are frequently isolated from the intestines of chickens. The broiler meat contamination with C. jejuni or C. coli may occur during slaughter processing. The aim of the study was to investigate the prevalence of Campylobacter in poultry flocks and the corresponding broiler carcasses in 15 districts (voivodeships) all over Poland. A total of 128 samples from broiler flocks and the corresponding carcasses were collected between February 2011 and April 2013. The Campylobacter isolation and species identification were performed according to ISO 10272-1 standard and with PCR. It was found that 112 flock (96.5%) were contaminated with campylobacters, either C. jejuni (77 samples; 68.7%) or C. coli (35 flocks; 31.3%). Analysis of the corresponding chicken carcasses tested after chilling revealed that 77 out of 128 (60.2%) samples were positive for Campylobacter, either C. jejuni (58; 75.3%) or C. coli (19; 24.7%). Most of the carcasses were contaminated with the same Campylobacter species as identified in the corresponding flock before slaughter. As tested by PCR, out of the 77 crops with C. jejuni 58 were positive for the same bacterial species. On the other hand, out of the remaining 35 flocks infected with C. coli, only 19 corresponding carcass samples were contaminated with C. coli. In three cases in the slaughtered flocks C. jejuni was identified but in the same carcasses C. coli was found. The opposite findings (flock positive for C. coli but the corresponding carcasses contaminated with C. jejuni) were seen in six voivodeships. It was also observed that several carcass samples were negative for C. jejuni and C. coli although the original flocks were Campylobacter-positive before slaughter (total 36 of the 77 samples; 46.7%). On the other hand, some carcasses were contaminated with Campylobacter although the flocks were negative for these bacteria (9 samples; 11.7%) which may also be due to internal contamination during slaughter of broilers.

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“…It is likely that the B method leads to a higher recovery rate because it was designed to analyze poultry rinsates and environmental sponge samples that contain few cells. The number of Campylobacter bacteria on broiler carcass was estimated by researchers (HABIB et al, 2012) in Belgium, and more than 50% of 389 carcasses were contaminated with <10 CFU/g. In the EU, the cost of campylobacteriosis to public health systems and to lost productivity is estimated to be approximately 2.4 billion Euros each year.…”

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Campylobacter inoculation and quantification from broiler cecal samples to compare two plate counting methodologies

et al. 2015

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Campylobacter contamination in broiler carcasses and correlation with slaughterhouses operational hygiene inspection

Cited by 42 publications

References 32 publications

Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

Poultry flocks as a source of Campylobacter contamination of broiler carcasses

Campylobacter inoculation and quantification from broiler cecal samples to compare two plate counting methodologies

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