Prevalence of Campylobacter jejuni In Chicken Meat Marketed In Baghdad Province

Ghaffoori, Manal Hadi

doi:10.22192/ijarbs.2017.04.06.001

Cited by 7 publications

(6 citation statements)

References 27 publications

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“…Mezher et al [ 45 ] found that the occurrence of Campylobacter species in chicken meat samples were 6.80%, and 27.27% of isolates were identified as C. jejuni . The whole occurrence of C. jejuni amid the poultry meat samples collected from Iraq [ 46 ], Iran [ 47 ], Pakistan [ 48 ], India [ 49 ], Korea [ 50 ], and China [ 51 ] was 10%, 6.84%, 40%, 26.30%, 36.30%, and finally 1.82% to 56.00%, respectively. Boost occurrence of Campylobacter species was also conveyed in poultry meat samples collected from European countries (29%–41%) [ 52 – 55 ].…”

Section: Discussionmentioning

confidence: 99%

The occurrence of some foodborne pathogens recovered from poultry meat in Shahrekord, Iran

Nourbakhsh,

Rahimi

2023

J Adv Vet Anim Res

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Objective: Arcobacter butzleri, Listeria monocytogenes, Staphylococcus aureus, and Campylobacter jejuni are significant foodborne pathogens regarding the consumption of raw poultry meat. An existing survey was conducted to assess the occurrence of S. aureus, C. jejuni, A. butzleri, and L. monocytogenes in raw poultry meat samples. Materials and Methods: Ninety-four raw ostrich, turkey, chicken, and quail meat samples were collected and subjected to culture-based analysis. Staphylococcus aureus, C. jejuni, A. butzleri, and L. monocytogenes isolates were confirmed by standard biochemical techniques. Results: The occurrence of A. butzleri, C. jejuni, L. monocytogenes, and S. aureus in poultry meat samples was 11.45%, 17.70%, 1.04%, and 16.66%, respectively. L. monocytogenes was absent in chicken, turkey, and ostrich meat samples. Only one quail meat (4.16%) was positive for L. monocytogenes. The uppermost contamination rate with A. butzleri, C. jejuni, and S. aureus was found in chicken (25%), turkey (25%), and turkey (25%) meat samples, respectively. The concur¬rent occurrence of A. butzleri + C. jejuni + S. aureus bacteria amid the examined poultry meat samples was 2.08%. Conclusion: This is an initial report of A. butzleri, S. aureus, C. jejuni, and L. monocytogenes in poultry meat samples. Adequate cooking of poultry meat can diminish foodborne diseases due to A. butzleri, S. aureus, L. monocytogenes, and C. jejuni bacteria, and these species may constitute a public health problem.

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Section: Discussionmentioning

confidence: 99%

The occurrence of some foodborne pathogens recovered from poultry meat in Shahrekord, Iran

Nourbakhsh,

Rahimi

2023

J Adv Vet Anim Res

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“…A total of 20 C. jejuni strains (eight from cecal contents and 12 from frozen chicken carcass rinse) obtained from a previous study by Ghaffoori [25] were subjected to the biofilm detection method. Isolation and identification of these strains were performed according to the standard bacteriological protocols described by previous studies [25][26][27]. employing tests for oxidase, catalase, H 2 S generation, microaerobic growth, and hippurate hydrolysis in addition to microscopic analysis of morphology and motility.…”

Section: Bacterial Strainsmentioning

confidence: 99%

“…Oxoid Biochemical Identification System Campy (Oxoid, ID0803M, United Kingdom) was used in further biochemical research to differentiate Campylobacter. The multiplex polymerase chain reaction assay was used to confirm the presence of C. jejuni strains, as previously reported by Ghaffoori [25].…”

Section: Bacterial Strainsmentioning

confidence: 99%

Effect of biofilm formation in a hostile oxidative stress environment on the survival of Campylobacter jejuni recovered from poultry in Iraqi markets

Kanaan

2024

Vet World

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Background and Aim: Campylobacter jejuni is a major contributor to bacterial enteritis, a common health problem. The resistance of this microaerophilic bacterium to oxidative stress allows it to thrive under aerobic conditions. This study aimed to investigate whether the capacity of C. jejuni to form biofilms in the presence of oxidative stress contributes to the pathogen’s ability to thrive in agricultural settings as well as in chicken slaughter lines. Materials and Methods: Twenty identified strains originating from chicken samples (eight from caeca contents and 12 from frozen chicken carcasses) were previously isolated and identified according to standard bacteriological protocols, followed by confirmation at the species level using multiplex polymerase chain reaction assay. Crystal violet staining was used to evaluate biofilm formation by these bacteria. Two exposure periods to gaseous ozone (1 and 2 min) were used to assess resistance to oxidative damage. Results: Most of the strong biofilm-forming Campylobacter strains came from imported frozen chicken meat (25%), whereas only 10% came from caeca content. After exposure to gaseous ozone at 600 mg/h for 2 min, strong biofilm-producing strains exhibited a higher survival rate with a limited reduction of up to 3 logs, whereas negative biofilm-producing strains exhibited a limited survival rate with a reduction of 6 logs. Conclusion: Based on our findings, we hypothesized that the presence of C. jejuni strains capable of forming biofilms in poultry farms and/or chicken production facilities triggers a public health alarm as this bacterium seems to be able to adapt more easily to live and thrive in hostile environmental conditions. Keywords: biofilm, Campylobacter jejuni, hostile environment, oxidative stress, poultry meat.

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“…Much of the published research on Campylobacter in the Arab countries is centered around poultry (mainly chicken meat), followed by few studies in dairy products and other foods (Table 2). According to Ghaffoori [90], in Iraq, the prevalence of C. jejuni in broiler chicken carcasses (n = 20) was as high as 60%. In Saudi Arabia, Campylobacter Spp.…”

Section: Campylobacter In the Food Chain In The Arab Worldmentioning

confidence: 99%

Current State of Salmonella, Campylobacter and Listeria in the Food Chain across the Arab Countries: A Descriptive Review

Habib

Mohamed

Khan

2021

Foods

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Foodborne infections caused by bacterial pathogens are a common cause of human illness in the Middle East, with a substantial burden of economic loss and public health consequences. This review aims at elucidating recent literature on the prevalence of Non-Typhoidal Salmonella (NTS), Campylobacter and Listeria monocytogens in the food chain in the Arab countries, and to consolidate available evidence on the public health burden and the status of antimicrobial resistance (AMR) among the concerned three pathogens. The reviewed evidence points to a scarcity of understanding of the magnitude of NTS in the food chain in the Arab countries. Additionally, not much work has been done at the molecular characterization level to address the source-attribution of NTS in the Arab World. Very few surveys have been done on Campylobacter in the food chain in the Gulf Cooperation Council (GCC) countries. There is a gap in quantitative (counts/numbers) surveillance efforts for Campylobacter in the chicken meat supply across all Arab countries, despite the availability of some qualitative (presence/absence) surveillance data. While there are several reports on L. monocytogenes in animal-sourced foods, notably in North African Arab countries, fewer are published on L. monocytogenes in plant-sourced foods. Information on the L. monocytogenes serotypes and strain diversity circulating in the Arab region is widely lacking. Antibiotic resistance in the three pathogens is not fully understood across the Arab region, despite some reports indicating varying trends at the human–food interface. The literature evidence presented in this review stresses that Salmonella, Campylobacter and L. monocytogenes continue to challenge food safety and public health in the Arab countries.

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Prevalence of Campylobacter jejuni In Chicken Meat Marketed In Baghdad Province

Cited by 7 publications

References 27 publications

The occurrence of some foodborne pathogens recovered from poultry meat in Shahrekord, Iran

The occurrence of some foodborne pathogens recovered from poultry meat in Shahrekord, Iran

Effect of biofilm formation in a hostile oxidative stress environment on the survival of Campylobacter jejuni recovered from poultry in Iraqi markets

Current State of Salmonella, Campylobacter and Listeria in the Food Chain across the Arab Countries: A Descriptive Review

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