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

Abstract

Campylobacter is one of the most important foodborne pathogens that cause bacterial gastroenteritis.This study was conducted to investigate the prevalence and antimicrobial resistance of Campylobacter in conventional and organic retail poultry samples purchased from grocery stores in Tulsa, Oklahoma.One hundred and fifty six chilled retail chicken samples (85 conventional and 71 organic) and 65 chilled retail conventional turkey samples were collected in this study. The prevalence of Campylobacter in the conventional chicken samples 32/85 (38%) was higher than in the organic ones 21/71 (30%). The prevalence of Campylobacter in the conventional turkey samples was 11/65 (17%). Of the 53 positive chicken samples, 42 were C. jejuni, 8 were C. coli and three isolates were contaminated with both species. Of the 11 positive turkey samples, 8 contained C. jejuni and 3 harbored C. coli isolates. The antimicrobial susceptibility of one hundred and forty nine recovered Campylobacter isolates (130 chickens and 19 turkeys) towards sixteen antimicrobials was determined. The majority of the recovered turkey isolates (13/19) showed resistance to more than 7 antimicrobials while most of the recovered chicken ones (82/130) were resistant to 5 to 7 antimicrobials. Multidrug resistance was not limited to isolates from conventional sources but was also available in isolates of an organic background and was generally lower in C. jejuni isolates when compared to the C. coli ones.

Campylobacteriosis Agents in Meat Carcasses Collected from Two District Municipalities in the Eastern Cape Province, South Africa

“…In the present study, the high detection rate of Campylobacter was observed in isolates from beef carcasses, and this result also corroborates the reports of Kashoma et al [65] and Premarathne et al [66]. The high rates of Campylobacter detection in turkey samples observed in this study also support those reported by Noormohamed and Fakhr [67] in Oklahoma, USA (17%), and Szosland-Fałtyn et al in Poland (47.37%) [68]. The 240 isolates identified belonging to the genus Campylobacter were then characterised into four species, of which 53 (22.08%) were identified as C. coli, 40 (16.66%) as C. jejuni, and 9 (3.73%) as C. fetus, whereas C. lari was not detected.…”

Sources of contamination, prevalence, and antimicrobial resistance of thermophilic Campylobacter isolated from turkeys

“…All the tested strains were resistant to at least one antibiotic (100%), and 96.9% of the isolated strains were multiresistant (resistance to at least two antibiotics). Our results are comparable to those reported by other authors [ 36 , 41 ]. Resistance to CIP and/or E was found in most of the isolates that were multidrug-resistant.…”

“…It is recognized that since the 20 th century, the number of Campylobacter strains isolated from human samples resistant to E and/or CIP is increasing [ 35 ]. Similar rates of antibiotic resistance to CIP (73.7%), E (21.1%) [ 36 ], chloramphenicol (0.0%), and GM (0.0%) [ 37 ] were reported in USA and Germany. Higher resistance rates than our results were also registered in the USA; 84.2% was recorded to AM, 10.5% to chloramphenicol, and 5.3% to GM [ 36 ].…”

“…Similar rates of antibiotic resistance to CIP (73.7%), E (21.1%) [ 36 ], chloramphenicol (0.0%), and GM (0.0%) [ 37 ] were reported in USA and Germany. Higher resistance rates than our results were also registered in the USA; 84.2% was recorded to AM, 10.5% to chloramphenicol, and 5.3% to GM [ 36 ]. Lower resistance rates than ours were noticed in Germany regarding NA (65.3%), CIP (64.5%), and TE (47.7%) [ 37 ].…”

Intestinal colonization and acute immune response in commercial turkeys following inoculation with Campylobacter jejuni constructs encoding antibiotic-resistance markers

“…Initial work demonstrated that the cecum of turkeys harbored the greatest number of C. jejuni, which could be recovered for several weeks after experimental colonization (Wallace et al, 1998). Commercial turkeys, prior to and at slaughter, and retail meat products, have tested positive for C. jejuni or C. coli (Alter et al, 2005;Kashoma et al, 2014;Logue et al, 2003;Noormohamed and Fakhr, 2014;Thorsness et al, 2008;Wallace et al, 1998;Wesley et al, 2005Wesley et al, , 2009Wright et al, 2008).…”