Quantitative assessment of Campylobacter spp. levels with real-time PCR methods at different stages of the broiler food chain

Dubovitskaya, O.; Seinige, Diana; Valero, Antonio; Reich, Felix; Kehrenberg, Corinna

doi:10.1016/j.fm.2022.104152

Cited by 8 publications

(4 citation statements)

References 25 publications

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“…in contaminated foods and generally in the food chain is crucial, among others in order to comply with imposed EU microbiological criteria for Campylobacter in broiler carcasses [75]. Quantitative molecular PCR-based methods, such as rt-PCR techniques, have been developed for such quantification purposes [148][149][150][151], although currently only the culture-based ISO method is officially approved for pathogen enumeration [105]. Nonetheless, PCR-based methods suffer from the inability to differentiate between live and dead cells of the target microorganism and the apparent PCR signal that may occur from DNA originating from those dead cells.…”

Section: Pcr-based Methods and Techniquesmentioning

confidence: 99%

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Andritsos

Tzimotoudis²,

Mataragas³

2023

Applied Sciences

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It is well known that the strong-evidence foodborne outbreaks of human campylobacteriosis are associated with the consumption of raw or incompletely thermally processed poultry meat, whereas broilers act as the main reservoir for Campylobacter species. Campylobacter jejuni and Campylobacter coli are the two main species of campylobacters detected in chicken meat, while they account for almost 90% of the reported cases of campylobacteriosis in humans. Over 80% of these cases are attributed to C. jejuni and about 10% of them are due to C. coli. Therefore, until recently the dominance of C. jejuni against all other Campylobacter spp. isolated from chicken meat samples was well-established and unquestionable. Lately, however, C. coli has been increasingly recovered from chicken meat to such an extent that it is now evident that it often comprises the dominant species among the identified campylobacters in the meat samples. This work attempts for the first time a detailed review of the literature to deepen into this noteworthy epidemiological swift in the prevalence of C. jejuni and C. coli, along with the distribution of Campylobacter spp. in chicken meat. Factors such as the sampling method followed for screening campylobacters in broiler carcasses (e.g., swabs or carcass rinsates, skinned or skinless meat excised samples) and part of the animal carcass from which the sample is obtained (e.g., neck, breast, leg), seasonality of sampling (summer vs. winter) and environmental conditions (e.g., rainfall, relative humidity) at the farm level, the isolation procedure (enumeration or detection) and pathogen identification (biochemical or molecular), the enrichment and plating isolation media (e.g., Bolton vs. Preston broth, charcoal-based vs. chromogenic agars), as well as the biofilm-forming ability of different campylobacters, highlight the multivariate dimension of the phenomenon and are thoroughly discussed in the present review.

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Section: Pcr-based Methods and Techniquesmentioning

confidence: 99%

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Andritsos

Tzimotoudis²,

Mataragas³

2023

Applied Sciences

View full text Add to dashboard Cite

show abstract

“…in contaminated foods and generally in the food chain is crucial, among others in order to comply with imposed EU microbiological criteria for Campylobacter in broiler carcasses [147]. Quantitative molecular PCR-based methods, such as rt-PCR techniques, have been developed for such quantification purposes [148][149][150][151], although currently only the culture-based ISO method is officially approved for pathogen enumeration [104]. Nonetheless, PCR-based methods suffer from the inability to differentiate between live and dead cells of the target microorganism and the apparent PCR signal that may occur from DNA originating from those dead cells.…”

Section: Pcr-based Methods and Techniquesmentioning

confidence: 99%

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Andritsos¹,

Tzimotoudis²,

Mataragas³

2023

Preprint

View full text Add to dashboard Cite

It is well known that the strong-evidence foodborne outbreaks of human campylobacteriosis are associated with the consumption of raw or incompletely thermally processed poultry meat, whereas broilers act as the main reservoir for Campylobacter species. Campylobacter jejuni and Campylobacter coli are the two main species of campylobacters detected in chicken meat, while they account for almost 90% of the reported cases of campylobacteriosis in humans. Over 80% of these cases are attributed to C. jejuni and about 10% of them are due to C. coli. Therefore, until recently the dominance of C. jejuni against all other Campylobacter spp. isolated from chicken meat samples was well established and unquestionable. Lately, however, C. coli has been increasingly recovered from chicken meat to such an extent that it is now evident that it often comprises the dominant species among the identified campylobacters in the meat samples. This work attempts for the first time a detailed review in the literature to deepen into this noteworthy epidemiological swift in the prevalence of C. jejuni and C. coli, along with the distribution of Campylobacter spp. in chicken meat. Factors such as the sampling method followed for screening campylobacters in broiler carcasses (e.g., swabs or carcass rinsates, skinned or skinless meat excised samples) and part of the animal carcass from which the sample is obtained (e.g., neck, breast, leg), seasonality of sampling (summer vs. winter) and environmental conditions (e.g., rainfall, relative humidity) at the farm level, the isolation procedure (enumeration or detection) and pathogen identification (biochemical or molecular), the enrichment and plating isolation media (e.g., Bolton vs. Preston broth, charcoal-based vs. chromogenic agars), as well as the biofilm-forming ability of different campylobacters, highlight the multivariate dimension of the phenomenon and are thoroughly discussed in the present review.

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“…Poultry is the predominant host for Campylobacter spp., possibly due to their elevated body temperature ( Kers et al, 2018 ; Tram et al, 2020 ; Beterams et al, 2023 ). Even while all commercial bird species may host Campylobacter spp., the risk is greater in chicken due to the massive volumes consumed ( Ijaz et al, 2018 ; Dubovitskaya et al, 2023 ). Campylobacter is a commensal in broiler chickens that forms a benign condition with multiplication up to 10 10 colony-forming units ( CFU ) g droppings −1 ( Dhillon et al, 2006 ; Battersby et al, 2016 ).…”

Section: Epidemiology Of Campylobacter In Broiler ...mentioning

confidence: 99%

Avian campylobacteriosis, prevalence, sources, hazards, antibiotic resistance, poultry meat contamination, and control measures: a comprehensive review

et al. 2023

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Quantitative assessment of Campylobacter spp. levels with real-time PCR methods at different stages of the broiler food chain

Cited by 8 publications

References 25 publications

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Prevalence and Distribution of Thermotolerant <i>Campylobacter</i> Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of <i>Campylobacter jejuni</i> and <i>Campylobacter coli</i> in Chicken Meat

Avian campylobacteriosis, prevalence, sources, hazards, antibiotic resistance, poultry meat contamination, and control measures: a comprehensive review

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