Occurrence and antimicrobial susceptibility of Campylobacter spp. on fresh and refrigerated chicken meat products in Central Italy

Proietti, Patrizia Casagrande; Pergola, S; Bellucci, Sara; Menchetti, Laura; Miraglia, Dino; Franciosini, Maria Pia

doi:10.3382/ps/pey147

Cited by 13 publications

(8 citation statements)

References 46 publications

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“…Additional assays, such as PCR, improve the discrimination between Campylobacter strains ( Gharst et al., 2013 ). However, consistent with these findings, earlier research found that C. jejuni was more prevalent than C. coli in poultry samples ( Giombelli and Gloria, 2014 , Panzenhagen et al., 2016 , Casagrande Proietti et al., 2018 , Rossler et al., 2019 ). Note that in the present study, however, the majority of C. jejuni strains were isolated in Preston agar.…”

Section: Resultssupporting

confidence: 73%

Research Note: A baseline survey of thermotolerant Campylobacter in retail chicken in southern Brazil

et al. 2020

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Chicken is a leading source of thermotolerant Campylobacter , which triggers human foodborne enteritis. This study evaluated thermotolerant Campylobacter contamination of retail chicken in southern Brazil, using qualitative and quantitative analyses. Selective enrichment in Bolton broth for 24 and 48 h after plating onto modified charcoal–cefoperazone–deoxycholate ( mCCD ) agar and Preston agar was assessed. The combined results of the detection and enumeration methods revealed a frequency of 70% occurrence of thermotolerant Campylobacter in chicken samples. Campylobacter was enumerated in 60% of the samples, whereas 46% of the samples were positive in the qualitative analysis. Quantitative analysis showed average counts of 3.10 ± 0.15 log 10 CFU/sample. Higher numbers of Campylobacter -positive samples were found using 24-h enrichment before plating onto Preston agar (46%) than onto mCCD agar (2%). The majority of isolated strains were identified as Campylobacter jejuni , and Campylobacter coli was also found but to a lesser extent. Subtyping revealed a clear distinction between strains isolated from different chicken sources. The enriched samples plated onto mCCD agar showed extensive spreading of nonproducing extended-spectrum β-lactamases Proteus mirabilis that hampered the identification of Campylobacter colonies. P. mirabilis strains showed resistance to cefoperazone, trimethoprim, and polymyxin B present in broth and plate media used and were inhibited by rifampicin present in Preston agar. The results underline the effect of the spread of contaminant strains on Campylobacter cultures, which might be prevented using a recently revised International Organization for Standardization method for qualitative analysis of chicken.

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Section: Resultssupporting

confidence: 73%

Research Note: A baseline survey of thermotolerant Campylobacter in retail chicken in southern Brazil

et al. 2020

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“…Although an in vitro analysis have shown the ability of Campylobacter coli Brazilian strains to grow at 4°C for 24 hours in microaerobic conditions, after inoculation in Brain Heart Infusion (BHI) broth (Gomes et al, 2018), it should be noted that thermotolerant Campylobacter are unable to multiply in foods under retail or household storage at low temperatures (Ritz et al, 2007;Membré et al, 2013;Al-Sakkaf, 2015). As found in the present study, the reduced level of C. jejuni during chilled storage of chicken has been reported in comparison with the initial contamination level (Sampers et al, 2010;Casagrande Proietti et al, 2018), but without achieving the pathogen inactivation. Therefore, storage at 4°C offers a risk of transfer of residual surviving Campylobacter from contaminated chicken.…”

supporting

confidence: 69%

“…are fastidious bacteria, sensitive to high and low temperatures (Al-Sakkaf, 2015;Hansson et al, 2018). Therefore, physical interventions, such as chilling or freezing, reduce the contamination of chicken (Sampers et al, 2010;Boysen et al, 2013;Casagrande Proietti et al, 2018) and may result in a lower risk of consumer infection. Nevertheless, retail storage conditions for poultry meat often facilitate the Campylobacter survival at lower temperatures (Ritz et al, 2007;Hansson et al, 2018), while safety at the consumer stage relies on domestic kitchen practices, including food hygiene and appropriate cooking (Membré et al, 2013;Al-Sakkaf, 2015;Langsrud et al, 2020).…”

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confidence: 99%

Survival of Campylobacter jejuni in chicken at refrigeration and cooking temperatures

Vaz

Voss-Rech

Rebelatto

et al. 2021

Pesq. agropec. bras.

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The objective of this work was to evaluate the reduction of Campylobacter jejuni in chicken meat at 6 and 70°C, after the inoculation of a Brazilian strain. The kinetics of C. jejuni survival showed a 0.26 log (CFU g-1) decrease for each day of exposure at 6°C, and a 1.35 log (CFU g-1) decrease for each 1 log increase at 70°C. Although reduced levels of C. jejuni were found after regular intervals at both temperatures, its incomplete inactivation underlines the need of good hygiene practices for consumers to avoid campylobacteriosis.

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“…Another factor is the kind of sample evaluated (skin vs. meat). EFSA [ 24 ] mentions that removing the skin from chicken breast cuts reduces the number of Campylobacter . Likewise, Casagrande et al [ 25 ] reported a more significant number of positive samples for Campylobacter in chicken cuts with skin (82.9%) compared to skinless (48.6%).…”

Section: Discussionmentioning

confidence: 99%

Prevalence, Tetracycline Resistance and Tet(O) Gene Identification in Pathogenic Campylobacter Strains Isolated from Chickens in Retail Markets of Lima, Peru

et al. 2022

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Background: In this study, we aimed to estimate the prevalence, tetracycline resistance and presence of Tet(O) in Campylobacter strains isolated from chicken in markets of Lima, Peru. Methods: A total of 250 chicken samples were obtained from traditional markets (skin, n = 120) and supermarkets (meat, n = 130). Samples were subjected to microbiological assays for identification of Campylobacter spp. according to ISO 10272-2017, and the isolates were then submitted to species identification by PCR. Phenotypic resistance to tetracyclines was assessed by the Kirby–Bauer test, and the presence of the Tet(O) gene was determined by PCR. Results: A significantly higher prevalence (p < 0.0001) of Campylobacter coli in skin samples from traditional markets (97.5%) than in meat samples from supermarkets (36.2%) was observed. On the other hand, Campylobacter jejuni was confirmed only in 3.1% of meat samples. All Campylobacter species isolated from skin and meat samples were phenotypically resistant to tetracyclines; however, the presence of the Tet(O) gene in C. coli was identified in 76.9% and 66.0% of skin and meat samples, no significant statistical difference (p = 0.1488) was found between these prevalence. All C. jejuni isolated from chicken meat samples from supermarkets were positive for Tet(O) gene. Conclusions: This study confirms the high prevalence of C. coli isolated from chicken sold in traditional markets and supermarkets in Lima, Peru, and in more than 70% of these strains, phenotypic resistance to tetracyclines could be linked with expression of the Tet(O) gene. It is necessary to evaluate other genes involved in resistance to tetracyclines and other groups of antibiotics in campylobacter strains isolated from chicken meat.

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Occurrence and antimicrobial susceptibility of Campylobacter spp. on fresh and refrigerated chicken meat products in Central Italy

Cited by 13 publications

References 46 publications

Research Note: A baseline survey of thermotolerant Campylobacter in retail chicken in southern Brazil

Research Note: A baseline survey of thermotolerant Campylobacter in retail chicken in southern Brazil

Survival of Campylobacter jejuni in chicken at refrigeration and cooking temperatures

Prevalence, Tetracycline Resistance and Tet(O) Gene Identification in Pathogenic Campylobacter Strains Isolated from Chickens in Retail Markets of Lima, Peru

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