Prevalence of thermophilic Campylobacter spp. in slaughtered pigs in the Czech Republic, 2001-2003

Steinhauserova, I.; Nebola, M; Mikulicova, M.

doi:10.17221/5611-vetmed

Cited by 7 publications

(11 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There is no such earlier data concerning pig and cattle samples, thus, it is not possible to compare the present results. However, the studies performed in other countries showed that such food producing animals at the slaughterhouse level were also often positive for Campylobacter, although the percentage of such samples was lower than identified during the present survey, and 81 (26.0%) samples out of 311 tested were positive (2,8,19). Biasi et al (2) demonstrated that 18.9% of pig carcasses were Campylobacter-positive (37 samples tested), whereas in Belgium 17% of 383 similar samples were contaminated (8).…”

Section: Discussioncontrasting

confidence: 71%

“…It is not a surprise in the case of broilers, since this kind of meat has been found to be Campylobacter-positive in many countries (4,6,8,11,12,14,19). However, in the present investigation pig and cattle carcasses were also highly contaminated with these bacteria, although a low number of samples tested might have an influence on the obtained results.…”

Section: Discussionmentioning

confidence: 42%

“…Biasi et al (2) demonstrated that 18.9% of pig carcasses were Campylobacter-positive (37 samples tested), whereas in Belgium 17% of 383 similar samples were contaminated (8). Similar results were obtained in the Czech Republic (18% of pig carcasses tested in 2001) (19). On the other hand, in the study performed by Quintana-Hayashi et al (16), 27.9% of pig carcasses were positive for Campylobacter, whereas in Canada only 8.8% of such meat was contaminated with these bacteria (3).…”

Section: Discussionmentioning

confidence: 72%

“…Broiler meat is usually contaminated during slaughter or during the dressing or trimming processes. The source of the bacteria may be the chickens or other Campylobacter contaminated carcasses or equipment (10,19). There are several evidences that in some countries Campylobacter prevalence in broiler flocks increases during warmer months of the year, therefore, it is likely that more poultry meat gets contaminated during these periods compared with months with lower prevalence in broilers.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Occurrence of Campylobacter on carcasses of slaughtered animals between 2009 and 2013

Wieczorek

Osek

2014

Bulletin of the Veterinary Institute in Pulawy

View full text Add to dashboard Cite

A total of 2668 swabs from poultry (n = 2166), pig (n = 311), and cattle (n = 191) carcasses were collected in slaughterhouses all over Poland and tested for the presence of Campylobacter. It was found that 1319 (49.4%) of them were contaminated with these bacteria. The percentages of the positive samples were different in each year of the study and the highest proportion of Campylobacter contaminated samples occurred in 2009, when 64.1% of investigated carcasses were positive. On the other hand, the lowest prevalence of Campylobacter was observed in 2013, in the last year of the survey. In all kind of carcass samples both C. jejuni and C. coli were identified, although the pork meat was more contaminated with C. coli (75.3% of positive samples) than with C. jejuni (24.7%), whereas poultry was nearly equally positive for C. jejuni and C. coli (50.6% and 49.4% respectively). The analysis of seasonal contamination of the carcasses revealed that more positive results were found during the second half of year than between January and June. The prevalence of Campylobacter showed that in all provinces, except one (Pomorskie), the mean percentage of the positive samples was above 40%. The most contaminated samples were identified in Lubelskie (69.3%) and Zachodniopomorskie (66.3%) regions. The obtained results showed that slaughtered animals in Poland, especially broilers, were often contaminated with Campylobacter, either C. jejuni or C. coli.

show abstract

Section: Discussioncontrasting

confidence: 71%

Section: Discussionmentioning

confidence: 42%

Section: Discussionmentioning

confidence: 72%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Occurrence of Campylobacter on carcasses of slaughtered animals between 2009 and 2013

Wieczorek

Osek

2014

Bulletin of the Veterinary Institute in Pulawy

View full text Add to dashboard Cite

show abstract

“…Poor slaughter methods and unhygienic meat handling may constitute a potential risk of infections to humans [93]. As Campylobacter are among organisms with enteric predilection and stay in the intestinal contents, cross-contamination of meat can originate from the faeces of the same animal or different animals through the slaughterhouse environment or equipment especially during flaying, evisceration or from cross contamination from hide to carcass [94,95].…”

Section: Contamination Of Meat Products With Campylobactermentioning

confidence: 99%

Human and Animal Thermophilic Campylobacter infections in East African countries: Epidemiology and Antibiogram

Komba¹

2017

BJSTR

View full text Add to dashboard Cite

Occurrences of thermophilic Campylobacter in pigs slaughtered at Morogoro slaughter slabs, Tanzania

Mdegela

Laurence

Jacob

et al. 2010

Trop Anim Health Prod

View full text Add to dashboard Cite

Occurrences of thermophlic Campylobacter in pigs and pig carcasses was investigated in a cross-sectional study that was carried out in three selected slaughter slabs in Morogoro municipality, Tanzania. Before sampling, the slab hygiene, slaughter, carcass dressing, and meat handling was assessed. Fecal samples were collected from 66 slaughter pigs at the kill floor. After slaughter, a 100-cm(2) area on medial surface of the thigh muscles of dressed carcasses was sampled using sterile cotton swabs. Thereafter, the jejunal, cecal, and colon contents were also sampled. The samples were subjected to standard bacteriological examination using Skirrows protocol. In all slaughter slabs visited, it was found that pig slaughter, dressing, and meat handling was done on the ground under unhygienic condition. All the slaughter slab environment were dirty and had neither tap water or drainage systems. Thermophilic Campylobacter prevalence in slaughtered pig was 66.7% while contamination rate of dressed carcasses was 10.6%. Of the Campylobacter-positive carcasses, five (12.2%) were from the animals which were also positive to Campylobacter. The isolation rate of Campylobacter in the cecum was higher (34.8%) compared to the small intestines (28.8%) and colon (16.7%) although the difference was not statistically significant (P > 0.05). Campylobacter jejuni was the most prevalent species as it constituted 74% of all isolates, while Campylobacter coli was isolated at 26%. This suggests possible risks of infection to people through consumption of contaminated pork or through contact with infected pigs. Cecum was found to be the major part of intestine highly colonized by Campylobacter.

show abstract

Prevalence of thermophilic Campylobacter spp. in slaughtered pigs in the Czech Republic, 2001-2003

Cited by 7 publications

References 7 publications

Occurrence of Campylobacter on carcasses of slaughtered animals between 2009 and 2013

Occurrence of Campylobacter on carcasses of slaughtered animals between 2009 and 2013

Human and Animal Thermophilic Campylobacter infections in East African countries: Epidemiology and Antibiogram

Occurrences of thermophilic Campylobacter in pigs slaughtered at Morogoro slaughter slabs, Tanzania

Contact Info

Product

Resources

About