Prevalence of Campylobacter spp. in a poultry and pork processing plants

Abstract

The study aimed to investigate the prevalence of Campylobacter spp. in different stages of poultry and pork processing in the Central region of Russia. A total of 47 Campylobacter isolates were obtained from 107 samples from poultry processing plants (40.2%): 87.2% were identified as Campylobacter jejuni, whereas 12.8% were identified as Campylobacter coli. The prevalence of Campylobacter was significantly (p <0.05) higher after evisceration in the poultry processing plant. Campylobacter spp.was detected in 62.7% of the equipment and environmental samples. From positive samples of Campylobacter spp., 84.3% of Campylobacter jejuni and 15.7% Campylobacter coli were observed. A total of nine Campylobacter isolates were obtained from 116 samples from pork processing plants (7.8%): 33.3% of them were identified as Campylobacter jejuni whereas 66.7% were identified as Campylobacter coli. Splitting and evisceration were also critical in Campylobacter contamination. Almost all pork carcasses were Campylobacter positive, and all of them were identified as Campylobacter coli. The prevalence of positive Campylobacter samples in poultry processing plants was significantly (p < 0.05) higher than in pork processing plants.

The prevalence, counts, and MLST genotypes of Campylobacter in poultry meat and genomic comparison with clinical isolates

“…The two main Campylobacter species causing a disease in humans are C. jejuni and C. coli causing approximately 80% and 10% of campylobacteriosis cases ( EFSA, 2018 ). Different studies have demonstrated that C. jejuni is the predominant species in poultry ( Meremäe et al, 2010 ; Korsak et al, 2015 ; Rossler et al, 2019 ; Yushina et al, 2020 ). According to Mäesaar et al (2020) poultry is the main source of C. jejuni human infections in the Baltic States.…”