Distribution of Campylobacter jejuni isolates from Turkey Farms and Different Stages at Slaughter Using Pulsed‐Field Gel Electrophoresis and flaA‐Short Variable Region Sequencing

Abstract

The aim of this study was to assess the diversity of thermotolerant Campylobacter spp. isolated from turkey flocks at six rearing farms 1-2 weeks prior to slaughter (360 faecal swab samples) and from 11 different stages at the slaughterhouse (636 caecal, environmental, neck skin and meat samples). A total of 121 Campylobacter isolates were identified to species level using a multiplex PCR assay and were typed by pulsed-field gel electrophoresis (PFGE) and flaA-short variable region (SVR) sequencing. All Campylobacter isolates were identified as Campylobacter jejuni. PFGE analysis with KpnI restriction enzyme resulted in 11 PFGE types (I-XI) and flaA SVR typing yielded in nine flaA-SVR alleles. The Campylobacter-positive turkey flocks A, C and E were colonized by a limited number of Campylobacter clones at the farm and slaughter. The present study confirms the traceability of flock-specific strains (PFGE types I, V and IX; flaA types 21, 36 and 161) from the farm along the entire processing line to meat cuts. It seems that stress factors such as high temperature of the defeathering water (54-56 °C), drying of the carcass skin during air chilling (24 h at 2 °C), and oxygen in the air could not eliminate Campylobacter completely. Campylobacter-negative flocks became contaminated during processing by the same subtypes of Campylobacter introduced into the slaughter house by preceeding positive flocks even if they were slaughtered on subsequent days. Proper and efficient cleaning and disinfection of slaughter and processing premises are needed to avoid cross-contamination, especially in countries with a low prevalence of Campylobacter spp. The majority of flaA SVR alleles displayed a distinct association with a specific PFGE type. However, a linear relationship for all strains among both typing methods could not be established. To specify genetic relatedness of strains, a combination of different genotyping methods, is needed.

Prevalence and Antimicrobial Susceptibility of Campylobacter spp. in Oklahoma Conventional and Organic Retail Poultry

“…In another recent study from Denmark, organic broiler carcasses were found to be more frequently contaminated with Campylobacter spp. than conventional carcasses after chilling [ 33 ]. The authors estimated the risk per serving from organic carcasses to be 1.7 times higher than that of conventional ones [ 33 ].…”

“…than conventional carcasses after chilling [ 33 ]. The authors estimated the risk per serving from organic carcasses to be 1.7 times higher than that of conventional ones [ 33 ]. Why organic rearing conditions would favor more Campylobacter contamination?…”

Campylobacteriosis: the role of poultry meat

“…natural bodies of water) [15]. Pulsed-field gel electrophoresis, multilocus sequence typing (MLST) and fla-typing have all been methods commonly used to study the distribution of different genotypes in various reservoirs and sources [16][17][18]. As a result of the weakly clonal population structure, especially of C. jejuni, MLST based on sequencing of seven housekeeping genes has been particularly suitable to study the long-term changes in sequence type (ST) distribution at both local and global levels [18][19][20].…”

EFICIÊNCIA DE DIFERENTES PROTOCOLOS PARA ISOLAMENTO DE Campylobacter jejuni DE CARNE DE FRANGO

“…Campylobacter é um dos principais agentes de doenças transmitidas por alimentos (DTA) em humanos, constituindo-se na segunda causa mais frequente de diarreias bacterianas nos Estados Unidos (1) . Dentre as espécies do gênero, C. jejuni é a mais comumente isolada de alimentos e as demais ocorrem com menor frequência (2,3) , sendo a carne de frango a principal via de transmissão desse patógeno (4) .…”