Prevalence of Campylobacter in chicken and chicken by-products retailed in Sapporo area, Hokkaido, Japan

Sallam, Khalid Ibrahim

doi:10.1016/j.foodcont.2006.07.005

Cited by 77 publications

(51 citation statements)

References 38 publications

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“…Analysis of Campylobacter species identified in the present study revealed that most of them were C. coli (58.9%) while C. jejuni was detected in the remaining 41.1% poultry meat samples. These findings are in contrast to data obtained by other authors who in similar samples detected mostly C. jejuni (Sallam 2007;Rozynek et al 2008;Bardon et al 2011;Anonymous 2012a). However, there are also some reports were C. coli was more predominant than C. jejuni in poultry meat (Kurincic et al 2005;Lynch et al 2011;Mackiw et al 2012).…”

Section: Discussioncontrasting

confidence: 99%

“…Moreover, most of the isolates tested (60.9%) revealed resistance to two or more different classes of antimicrobials and this percentage was higher than that reported by other authors (Andersen et al 2006;Sallam 2007;Rozynek et al 2008). It should also be underlined that one C. coli strain resistant to four groups of antimicrobials including fluoroquinolones and macrolides, was identified.…”

Section: Discussionmentioning

confidence: 61%

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Prevalence, antimicrobial resistance, and molecular characterization of Campylobacter jejuni and C. coli isolated from retail raw meat in Poland

Wieczorek¹,

Szewczyk²,

Osek³

2012

Vet. Med.

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ABSTRACT:The study was conducted to investigate the presence of Campylobacter spp. in meat sold to consumers at a retail market in Poland. Antimicrobial resistance and the presence of putative virulence genes of the isolates were also examined. A total of 558 meat samples, including beef (n = 105), pork (n = 85), and poultry (n = 368) were collected over an almost three year study period. It was found that 321 samples, all of them originating from poultry, were contaminated with Campylobacter spp. Most of the obtained isolates were classified as C. coli (189 strains, 58.9%), whereas C. jejuni was identified in 132 (41.1%) samples. All Campylobacter strains were susceptible to gentamicin and all but one C. coli isolate to erythromycin. On the other hand, the highest level of resistance among Campylobacter tested was to ciprofloxacin (91% for C. jejuni and 86.1% for C. coli) and nalidixic acid (89.3% for C. jejuni and 85% for C. coli). Furthermore, resistance to two or more classes of antibiotics was found in the majority (60.9%) of Campylobacter spp. and among them one C. coli strain showed resistance to four different classes of antimicrobials. Identification of virulence genes in the isolated Campylobacter showed that all of them had the flaA and cadF genes. The iam marker was found more often in C. coli strains (88.8%) compared to C. jejuni isolates (53.8%). On the other hand, the virB11 gene was identified only in 4.2% of C. coli and in 6.1% of C. jejuni strains, respectively. Furthermore, the prevalence of the cdtA, cdtB, and cdtC genes among C. jejuni strains was 97.7%, 93.2%, 96.2%, respectively, and was significantly higher than for C. coli regarding the cdtC (66.7%) gene. The obtained results showed that the presence of Campylobacter in retail meat may represent a threat to public health.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionmentioning

confidence: 61%

Prevalence, antimicrobial resistance, and molecular characterization of Campylobacter jejuni and C. coli isolated from retail raw meat in Poland

Wieczorek¹,

Szewczyk²,

Osek³

2012

Vet. Med.

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“…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).…”

mentioning

confidence: 74%

“…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.…”

mentioning

confidence: 99%

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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“…The morphology of colonies, motility, and biochemical tests such as production of oxidase (Merck, Darmstadt, Germany) and catalase (Merck, Darmstadt, Germany) were used to confirm the presence of Campylobacter. The differentiation between C. jejuni and C. coli was done using the hippurate hydrolysis test (Rosco, Taastrup, Denmark) [21,16].…”

Section: Sample Preparation and Bacteria Isolationmentioning

confidence: 99%

Prevalence of Campylobacter among goats and retail goat meat in Congo

Mpalang

Boreux

Melin

et al. 2014

J Infect Dev Ctries

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Background: The prevalence of Campylobacter jejuni and Campylobacter coli was determined in goat and goat meat sold at retail outlets in Lubumbashi, Democratic Republic of Congo (DR Congo). Methodology: A total of 644 samples, including 177 goat meat, 86 goat stomachs, 139 ready to eat (RTE) goat skewers, and 242 goat faecal samples were examined for the presence of Campylobacter jejuni and Campylobacter coli using polymerase chain reaction. Results: Overall, Campylobacter spp. were found in 34.6% of the examined samples. C. jejuni was isolated in 10.1% and C. coli in 26.7% of samples. Only 2.2% of all samples were positive for both species. There was a significant association between the prevalence of C. coli and the type of sample (p < 0.05). The overall prevalence of Campylobacter in different sample groups was 41.2%, 37.2%, 23.7%, and 35.1% for goat meat, goat stomachs, RTE goat skewers, and goat faecal samples, respectively. There was no significant difference (p > 0.05) between the prevalence observed in the rainy season (16.7%) and the dry season (20.0%). Moreover, the overall prevalence of Campylobacter in slaughter sites, open-air markets, warehouses, and semi-open-air markets was 28.2%, 34.2%, 35.4%, and 42.9%, respectively. Statistically, there was no influence of the sample collection site on the frequency of isolation of Campylobacter (p > 0.05). Conclusion: This study shows that, considering the relatively high prevalence of this pathogen, live goat and goat meat are major sources of human and environmental contamination by Campylobacter spp. in Lubumbashi.

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Prevalence of Campylobacter in chicken and chicken by-products retailed in Sapporo area, Hokkaido, Japan

Cited by 77 publications

References 38 publications

Prevalence, antimicrobial resistance, and molecular characterization of Campylobacter jejuni and C. coli isolated from retail raw meat in Poland

Prevalence, antimicrobial resistance, and molecular characterization of Campylobacter jejuni and C. coli isolated from retail raw meat in Poland

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

Prevalence of Campylobacter among goats and retail goat meat in Congo

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