Prevalence of Campylobacter spp. in Retail Chicken, Turkey, Pork, and Beef Meat in Poland between 2009 and 2013

Abstract

The purpose of the present study was to determine the prevalence of thermophilic Campylobacter in poultry, pork, and beef meat at the retail level and to identify the main categories of meat representing the most significant reservoirs of Campylobacter. A monitoring study was conducted throughout Poland from 2009 to 2013. A total of 1,700 fresh meat samples were collected from supermarkets, large retail outlets, and smaller stores. Thermophilic Campylobacter species were detected in 690 (49.3%) of 1,400 poultry samples collected from retail trade. Strains were isolated from 50.2 and 41.1% of raw chicken and turkey meat samples, respectively, and from 50.1 and 42.6% of raw chicken and turkey giblets. The incidence of Campylobacter spp. on pork (10.6%) and beef (10.1%) was significantly lower than on poultry. Campylobacter jejuni was the most prevalent Campylobacter species in chicken (46.6%), pork (68.6%), and beef (66.7%), and Campylobacter coli was the most frequently isolated Campylobacter species in turkey meat (71.2%). This study revealed that retail raw meats are often contaminated with Campylobacter; however, the prevalence of these pathogens is markedly different in different meats. Raw retail meats are potential vehicles for transmitting foodborne diseases, and our findings stress the need for increased implementation of hazard analysis critical control point programs and consumer food safety education efforts.

Isolation of Campylobacter spp. from Client‐Owned Dogs and Cats, and Retail Raw Meat Pet Food in the Manawatu, New Zealand

“…The higher prevalence of Campylobacter spp. in poultry meat compared to other meat types for human consumption has been reported in New Zealand (Wong et al., ; Mullner et al., ) and elsewhere in the world (Zhao et al., ; Hiroi et al., ; Korsak et al., ). Campylobacter upsaliensis and C. helveticus have each been isolated from 3% of beef meat samples but not detected in chicken and pork meat for human consumption with a filtration technique combining pre‐enrichment and plating using nonselective media (Lynch et al., ).…”

Composition and diversity of mucosa‐associated microbiota along the entire length of the pig gastrointestinal tract; dietary influences

“…Furthermore, a recent study has reported up to 10% incidence of Campylobacter contamination of retail pork meat (Korsak et al, 2015); most likely occurring through faecal contact (Boysen and Rosenquist, 2009). Considering that many strains of Campylobacter have become multi-drug resistant (Bywater et al, 2004;Englen et al, 2005;Bernal et al, 2016;Wang et al, 2016), it is notable that reduction of pig intestinal Campylobacter load can be achieved through the simple supplementation of the diet with SUCRAM, minimising meat contamination.…”

Genome-Wide Identification of Host-Segregating Epidemiological Markers for Source Attribution in Campylobacter jejuni

“…Cultural and dietary differences could influence the relative contribution of sources of foodborne disease in France and the United Kingdom. For example, chicken consumption is higher in the United Kingdom (30 kg/person/year) compared to France (25 kg/person/year) (50), where other known infection sources, including ruminant offal and veal (51)(52)(53)(54), form a greater proportion of the diet. Factors associated with food preparation may also be significant, but analysis of a larger data set of French clinical isolates would be necessary to achieve a more representative description of human C. jejuni contamination routes in France.…”