Campylobacter contamination of broiler caeca and carcasses at the slaughterhouse and correlation with Salmonella contamination

Hüe, Olivier; Allain, V.; Laisney, Marie-José; Bouquin, Sophie Le; Lalande, Françoise; Petetin, Isabelle; Rouxel, Sandra; Quesne, Segolénè; Gloaguen, Pierre-Yves; Picherot, Mélanie; Santolini, Julien; Bougeard, Stéphanie; Salvat, Gilles; Chemaly, Marianne

doi:10.1016/j.fm.2010.11.003

Cited by 79 publications

(66 citation statements)

References 30 publications

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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.…”

mentioning

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.…”

mentioning

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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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

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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“…Sin embargo, con respecto a la contaminación causada por una inadecuada evisceración, se ha determinado que las carcasas de lotes con CC positivo a Campylobacter spp., tienen mayor cantidad de UFC por gramo, que aquellas con CC negativo (Rosenquist et al 2006, Allen et al 2007, Reich et al 2008, Hue et al 2011. Esto demuestra que la evisceración, en las plantas de cosecha, es el paso en la cadena de proceso que más contribuye a diseminar la contaminación (Hue et al 2010, Hue et al 2011.…”

Section: Discussionunclassified

“…en granjas, plantas de proceso, ni en puntos de venta. Sin embargo, en otros países se ha demostrado que las carcasas de lotes, con contenido cecal (CC) positivo a Campylobacter spp., tienen mayor cantidad de UFC (unidades formadoras de colonias) por gramo, que aquellas con CC negativo (Rosenquist et al 2006, Allen et al 2007, Reich et al 2008, Hue et al 2011. Además, se ha descrito que lotes, los cuales no se sacrifican de primero en el horario diario, tienen mayor riesgo de resultar positivos a Campylobacter spp.…”

Section: Introductionunclassified

Factores asociados a la contaminación con <i>Campylobacter</i> spp. termotolerante en pollos de engorde, en tres niveles de la cadena avícola, para consumo humano en Costa Rica.

Gutiérrez

Zúñiga²

2017

Ciencias Veterinarias

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Factores asociados a la contaminación con Campylobacter spp. termotolerante en pollos de engorde, en tres niveles de la cadena avícola, para consumo humano en Costa Rica.Factors associated to thermotolerant Campylobacter spp. contamination of broilers in three levels of the poultry chain for human consumption in Costa Rica Resumen. Campylobacter spp. es una bacteria destacada por ser causa frecuente de infecciones transmitidas por alimentos, tanto en países desarrollados como en vías de desarrollo. Se realizó un estudio transversal, entre marzo y julio del 2015, con el fin de obtener la prevalencia nacional de Campylobacter spp. en pollo de engorde para consumo humano. Se utilizó un diseño de muestreo simultáneo en tres niveles de la cadena productiva avícola costarricense: 152 muestras en granja (CC), 104 en planta (CA) y 96 en puntos de venta (PV). Se elaboró formularios de variables asociadas al manejo en las plantas (CC y CA) y los PV. Los formularios, en las plantas, incluyeron variables relacionadas con datos generales como: ubicación y volumen de producción, buenas prácticas higiénicas y de manufactura (BPHM), procesos, y HACCP. En PV se evaluó aspectos relacionados con BPHM, temperatura del producto, y precio por kg de pollo limpio, entre otros. Se determinó como factores de riesgo los siguientes: tiempo de espera de animales vivos en andén > 60 minutos (RP = 2.28, IC 95% 1.23-4.21); velocidad de proceso <120 aves/min (RP=1.51, IC95% 1.09-2.10); temperatura del agua del chiller ≤0.5ºC (RP 1.60, IC95% 1.18-2.17); sin separación física entre matrices de diferente origen animal en PV (RP=1.78, IC95% 1.43-2.20) y precio en PV ≤2000 colones/kg de pollo limpio (RP=1.73, IC95% 1.21-2.46). La prevalencia encontrada de Campylobacter spp. es alta. Representa un peligro para la salud pública en Costa Rica. Por tal motivo, se debe implementar intervenciones bactericidas más eficientes contra este agente y mejorar las BPHM en cada eslabón de la cadena de producción.Palabras clave: Campylobacter spp., factores de riesgo, avicultura, puntos de venta, inocuidad.Abstract. Campylobacter spp. are bacteria known to cause foodborne diseases in both developed and developing countries. A cross-sectional study was conducted between March and July 2015 to determine the national prevalence of Campylobacter spp. in broilers for human consumption. A simultaneous sampling design was used in three levels of the Costa Rican poultry production (PV). For this research, questionnaires were prepared with variables related to plant (CC and CA) and PV management. The plant questionnaire included variables related to general data such as location and volume of production, good hygiene and manufacturing practices (GHMP), as well as processes and HACCP. In PV aspects such as the following were evaluated: GHMP, product temperature, and price per kg/chicken. The following were identified as risk factors: resting period of live animals in platform > 60 minutes (PR = 2.28, 95% CI 1.23-4.21), processing speed <120 birds/min (PR = 1.51, 95% CI 1.09...

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