<i>Campylobacter jejuni</i>
 prevalence and hygienic quality of retail bovine ground meat in Finland

Llarena, Ann-Katrin; Sivonen, Karina; Hänninen, Marja‐Liisa

doi:10.1111/lam.12206

Cited by 14 publications

(11 citation statements)

References 25 publications

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“…Data reported for 2007 through 2012 on the occurrence of Campylobacter indicate that fresh pork and beef meat at retail is only infrequently contaminated with Campylobacter, the average frequency of Campylobacter isolation was 0.53% from pork and 0.42% from beef (6, 8 -10). Other studies at the retail level also have revealed a low prevalence of Campylobacter in pork and beef (11,18,22). However, some reports have found higher contamination rates in similar samples (19,27).…”

Section: Resultsmentioning

confidence: 89%

Prevalence of Campylobacter spp. in Retail Chicken, Turkey, Pork, and Beef Meat in Poland between 2009 and 2013

Korsak

Maćkiw

Rozynek

et al. 2015

Journal of Food Protection

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The purpose of the present study was to determine the prevalence of thermophilic Campylobacter in poultry, pork, and beef meat at the retail level and to identify the main categories of meat representing the most significant reservoirs of Campylobacter. A monitoring study was conducted throughout Poland from 2009 to 2013. A total of 1,700 fresh meat samples were collected from supermarkets, large retail outlets, and smaller stores. Thermophilic Campylobacter species were detected in 690 (49.3%) of 1,400 poultry samples collected from retail trade. Strains were isolated from 50.2 and 41.1% of raw chicken and turkey meat samples, respectively, and from 50.1 and 42.6% of raw chicken and turkey giblets. The incidence of Campylobacter spp. on pork (10.6%) and beef (10.1%) was significantly lower than on poultry. Campylobacter jejuni was the most prevalent Campylobacter species in chicken (46.6%), pork (68.6%), and beef (66.7%), and Campylobacter coli was the most frequently isolated Campylobacter species in turkey meat (71.2%). This study revealed that retail raw meats are often contaminated with Campylobacter; however, the prevalence of these pathogens is markedly different in different meats. Raw retail meats are potential vehicles for transmitting foodborne diseases, and our findings stress the need for increased implementation of hazard analysis critical control point programs and consumer food safety education efforts.

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Section: Resultsmentioning

confidence: 89%

Prevalence of Campylobacter spp. in Retail Chicken, Turkey, Pork, and Beef Meat in Poland between 2009 and 2013

Korsak

Maćkiw

Rozynek

et al. 2015

Journal of Food Protection

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“…The existence of epidemiological links between the Campylobacter spp. reservoir in cattle and human illnesses is suggested by observations of a high prevalence of human campylobacteriosis in intensive cattle production areas and similarities in the genetic makeup of cattle isolates and human clinical isolates (2,12,22). Because of the popularity of ground beef in North America and intrinsic risks associated with hamburger undercooking and cross contamination, this exposure vehicle is an important consideration for public health.…”

mentioning

confidence: 96%

“…infections (10,(15)(16)(17)22). The existence of epidemiological links between the Campylobacter spp.…”

mentioning

confidence: 98%

Prevalence and Diversity of Campylobacter Species in Saskatchewan Retail Ground Beef

Trokhymchuk

Waldner

Chaban

et al. 2014

Journal of Food Protection

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The primary objective of this study was to investigate the prevalence of Campylobacter spp. DNA by PCR in retail ground beef sold in Saskatchewan, Canada, and to identify the presence of individual Campylobacter species (C. coli, C. curvus, C. fetus, C. hyointestinalis, C. jejuni, C. rectus, and C. upsaliensis) using real-time quantitative PCR (qPCR). Secondary objectives were to assess potential differences in the prevalence of Campylobacter between ground beef offered for sale during cold and warm seasons as well as that offered for sale fresh and frozen, to investigate any association between the presence of Campylobacter spp. DNA and E. coli and/or aerobic bacterial counts, and finally to compare the prevalence of Campylobacter spp. DNA in ground beef originating from different production and retail environments. Out of the 309 total samples included in the study, 50 (16.2%) samples tested positive for Campylobacter spp. DNA, while 49 (15.9%) samples were determined positive for up to five individual species. Collectively, these assays determined that 14 (4.5%) samples were positive for C. coli, 11 (3.6%) for C. curvus, 6 (1.9%) for C. fetus, 24 (7.8%) for C. hyointestinalis, 12 (3.9%) for C. jejuni, 6 (1.9%) for C. rectus, and 9 (2.9%) for C. upsaliensis. There were 27 (8.7%) samples that were positive at the genus level that did not test positive for any of the seven Campylobacter species investigated (suggesting an alternate Campylobacter species). Also, 26 (8.4%) samples generated positive results by one of the species-specific qPCR assays, but returned no product in the conventional genus-level assay (suggesting a higher sensitivity for the species-specific qPCR assays). There was no significant association between the presence of Campylobacter spp. in Saskatchewan retail ground beef and any of the investigated risk factors.

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“…However, we did not isolate any C. jejuni or detect C. jejuni DNA from ground beef generated from regions of carcasses (i.e., brisket and rump) that were deemed to be positive for the bacterium [30]. Considerable research has examined retail beef for C. jejuni, and they have concluded that viable C. jejuni cells are uncommon in retail beef in Canada and elsewhere [18][19][20]58,[62][63][64][65][66]. This contrasts with the high prevalence of contamination of retail poultry by C. jejuni [67].…”

Section: Discussionmentioning

confidence: 81%

“…The degree to which the consumption of beef contaminated with viable C. jejuni contributes to disease in SWA and elsewhere is currently unknown. A number of studies have conducted snapshot examinations of C. jejuni associated with carcasses [14][15][16][17] and retail beef [18][19][20][21], but few have longitudinally examined the transmission of C. jejuni subtypes throughout the beef production continuum to date, or examined the risk posed to people. Our research and that of others has shown that only a subset of C. jejuni subtypes are associated with human infections.…”

Section: Introductionmentioning

confidence: 99%

Tetracycline Resistant Campylobacter jejuni Subtypes Emanating from Beef Cattle Administered Non-Therapeutic Chlortetracycline are Longitudinally Transmitted within the Production Continuum but are Not Detected in Ground Beef

et al. 2019

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The impacts of the antimicrobial growth promoter (AGP), chlortetracycline with sulfamethazine (AS700), on the development of antimicrobial resistance and longitudinal transmission of Campylobacter jejuni within the beef production continuum were empirically determined. Carriage of tetracycline resistance determinants in the enteric bacterial community increased at a greater rate for AS700-treatment cattle. The majority of the bacteria from animals administered AS700 carried tetW. Densities of C. jejuni shed in feces increased over the confined feeding period, and the administration of AS700 did not conspicuously reduce C. jejuni densities in feces or within the intestine. The majority of C. jejuni isolates recovered were resistant to tetracycline, but the resistance rates to other antibiotics was low (≤20.1%). The richness of C. jejuni subtypes recovered from AS700-treated animals that were either resistant or susceptible to tetracycline was reduced, indicating selection pressure due to AGP administration. Moreover, a degree of subtype-specific resistance to tetracycline was observed. tetO was the primary tetracycline resistance determinant conferring resistance in C. jejuni isolates recovered from cattle and people. Clinically-relevant C. jejuni subtypes (subtypes that represent a risk to human health) that were resistant to tetracycline were isolated from cattle feces, digesta, hides, the abattoir environment, and carcasses, but not from ground beef. Thus, study findings indicate that clinically-relevant C. jejuni subtypes associated with beef cattle, including those resistant to antibiotics, do not represent a significant foodborne risk.

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Campylobacter jejuni prevalence and hygienic quality of retail bovine ground meat in Finland

Cited by 14 publications

References 25 publications

Prevalence of Campylobacter spp. in Retail Chicken, Turkey, Pork, and Beef Meat in Poland between 2009 and 2013

Prevalence of Campylobacter spp. in Retail Chicken, Turkey, Pork, and Beef Meat in Poland between 2009 and 2013

Prevalence and Diversity of Campylobacter Species in Saskatchewan Retail Ground Beef

Tetracycline Resistant Campylobacter jejuni Subtypes Emanating from Beef Cattle Administered Non-Therapeutic Chlortetracycline are Longitudinally Transmitted within the Production Continuum but are Not Detected in Ground Beef

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