Evaluation of a PCR assay for the detection and identification of Campylobacter jejuni and Campylobacter coli in retail poultry products

Mateo, Estíbaliz; Carcamo, J.; Urquijo, María; Perales, Ildefonso; Fernández‐Astorga, Aurora

doi:10.1016/j.resmic.2005.01.009

Cited by 44 publications

(20 citation statements)

References 23 publications

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“…Background flora was detected in 5% of all samples and sometimes it was so abundant that it made the detection of Campylobacter impossible. Mateo et al (2005) reported the same problem with overgrowth in 52.9% of 68 samples and identified Escherichia coli in some cases. However, they used Preston broth for selective enrichment.…”

Section: Discussionmentioning

confidence: 77%

“…In summer 2004, the percentages of Campylobacter positive fresh broiler and turkey meat at the Finnish retail level were 20.2% and 19.2%, respectively (Anonymous, 2006a-c). In contrast, studies from other countries report a high occurrence of Campylobacter at the retail level, for example, 71.3% in the UK (Philipps, 1998), 79.4% in Spain (Mateo et al, 2005) and 64.7% in Japan (Sallam, 2007).…”

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confidence: 73%

“…These methods are laborious, time consuming and costly. Recently designed polymerase chain reaction (PCR) methods have been found to be faster, more specific and sensitive for the detection of Campylobacter in naturally contaminated retail samples (Denis et al, 2001;Wong et al, 2004;Mateo et al, 2005;Sallam, 2007 Hä nninen (2001) reported problems in the preparation of marinated chicken samples prior to PCR analysis. Thus, it is important to neutralize such substances by using effective DNA purification protocols or PCR facilitators.…”

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confidence: 99%

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PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products

et al. 2008

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Document VersionPublisher's PDF, also known as Version of record Link back to DTU Orbit Citation (APA): Katzav, M., Isohanni, P., Lund, M., Hakkinen, M., & Lyhs, U. (2008). PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products. Food Microbiology, 25 (7) a b s t r a c tDuring a period of 9 months, 194 marinated and non-marinated poultry products were collected from retail shops in a defined area in Western Finland and tested for Campylobacter spp. using a conventional enrichment culture and Polymerase Chain Reaction (PCR) method. For marinated poultry products, the study involved modification of a commercial DNA isolation method. Using either a conventional culture or PCR method, a total of 25 (12.9%) of all investigated samples were Campylobacter positive. In marinated poultry products, Campylobacter was detected at a prevalence of 21.1% and 9.5% in turkey and chicken products, respectively. In August, there was a peak with 28.9% positive Campylobacter samples.Campylobacter inoculation tests were carried out to test the detection limit of both methods. The PCR method used is faster than microbiological analyses. However, enrichment of the samples is necessary due to the low occurrence of Campylobacter spp. in retail Finnish poultry products.

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Section: Discussionmentioning

confidence: 77%

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confidence: 73%

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confidence: 99%

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PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products

et al. 2008

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“…Adanya perbedaan prevalensi C. jejuni dan C. coli sebagai kontaminan pada bahan pangan menyebabkan perbedaan faktor risiko sehingga strategi kontrol yang perlu dilakukan juga berbeda. Menurut Mateo et al (2005) spesies C. jejuni dan C. coli merupakan mikroba yang umumnya mengkontaminasi karkas ayam, namun Tam et al (2003) melaporkan bahwa terdapat perbedaan morbiditas dan mortalitas yang ditimbulkan oleh masing-masing spesies tersebut. Menurut Allos (2001) penanganan yang tidak baik selama proses pada karkas ayam di rumah potong serta meningkatnya konsumsi karkas ayam dapat merupakan sumber utama infeksi Campylobacter pada manusia.…”

Section: Hasil Dan Pembahasanunclassified

Isolation of Campylobacter from Poultry Carcasses using Conventional and Polymerase Chain Reaction Methods

Andriani¹,

Sudarwanto

Setiyaningsih

et al. 2013

jtip

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ABSTRAKCampylobacter jejuni dan Campylobacter coli merupakan dua spesies dari Campylobacter sp. yang banyak ditemukan sebagai penyebab infeksi gastroenteritis pada manusia. Karkas ayam yang terkontaminasi merupakan sumber utama infeksi campylobakteriosis pada manusia. Pada penelitian ini, Campylobacter diisolasi dari karkas ayam yang dijual di pasar tradisional dan swalayan. Di pasar tradisional, karkas ayam dijual tanpa kemasan, di ruang terbuka dan disimpan pada suhu kamar (25-30°C) sehingga memungkinkan bakteri patogen tumbuh dan berkembang. Di pasar swalayan, karkas ayam disajikan dalam keadaan terbuka atau dalam kemasan yang disimpan pada lemari pendingin (4-8°C). Sebanyak 298 sampel karkas ayam dari pasar tradisional dan supermarket di wilayah DKI Jakarta, Jawa Barat (Bogor dan Sukabumi) dan Jawa Tengah (Kudus dan Demak) dikumpulkan, diisolasi dan diidentifikasi dengan metode konvensional dan Polymerase Chain Reactions (PCR) untuk menentukan prevalensi kontaminasi C. jejuni dan C. coli. Hasil penelitian menunjukkan karkas ayam yang dijual di pasar tradisional dan swalayan telah terkontaminasi C. jejuni dan C. coli. Tingkat kontaminasi Campylobacter sp. pada karkas ayam yang dijual di pasar swalayan ditemukan sebesar 14.1% dengan metode konvensional dan 29.5% dengan metode PCR. Angka ini lebih tinggi daripada di pasar tradisional yaitu 5.7% yang secara konvensional dan 12.1% secara PCR. Penelitian ini juga menunjukkan bahwa prevalensi kontaminasi dari C. jejuni lebih tinggi daripada C. coli pada 298 sampel, yaitu secara berturut-turut 16.1% dan 3.7% dengan metode konvensional dan 23.5% dan 18.1% menggunakan PCR.

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“…Many studies have examined the prevalence of the bacteria in meat and poultry as well as diarrheal samples. 4 The consumption of half-baked meat and the related products serves as the main source of human infection although other livestock meat and milk products are potential sources of the disease. There are reports on the prevalence of Campylobacter among live birds and animals and different kinds of food from all over the world revealing upon a wide range of results.…”

Section: Introductionmentioning

confidence: 99%

Investigation of germ caused by Guillain-Barré syndrome in poultry meat products in North West of Iran

Razavilar

Nassiri

2018

Microbiol Res (Pavia)

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Campylobacter species are the most important pathogens that cause bacterial gastroenteritis being spread through food with animal origin. Given such fact, the current study aimed at investigate the prevalence of Campylobacter based on phenotypic and genotypic analysis of poultry meat and edible offal in Western Azerbaijan. To conduct the study, a total of 552 chicken samples including meat (samples), liver (138 samples), gizzard (138 samples) and hearts (138 samples) were randomly collected from poultry slaughterhouses at West Azerbaijan province from April 2014 to September 2014. Based on the culture tests, 208 samples (37/7%) were contaminated with Campylobacter species. The highest range of Campylobacter species out breaks was observed in poultry liver (49/2%), followed by gizzard (42/8%), heart (33/3 %) and meat (25/4%). Among the isolated Campylobacter, C. jejuni was the most prevalent (78/4%) and the rest were C. coli species (21/6%). All 208 species of Campylobacter isolated as C. jejuni and C. coli from species culturing were also approved by m.PCR. The results of the study pinpointed to the chicken edible offal importance as a potential source of Campylobacterial contaminations.

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Evaluation of a PCR assay for the detection and identification of Campylobacter jejuni and Campylobacter coli in retail poultry products

Cited by 44 publications

References 23 publications

PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products

PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products

Isolation of Campylobacter from Poultry Carcasses using Conventional and Polymerase Chain Reaction Methods

Investigation of germ caused by Guillain-Barré syndrome in poultry meat products in North West of Iran

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