Seasonal influence on the prevalence of thermotolerant Campylobacter in retail broiler meat in Denmark

Boysen, Louise; Vigre, Håkan; Rosenquist, Hanne

doi:10.1016/j.fm.2011.02.010

Cited by 36 publications

(27 citation statements)

References 28 publications

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“…Similar observations were done for JanuaryMarch and April-June, although some difference between years could be found. These findings are opposite to the observations of other authors who noted a clear seasonal peak in the prevalence of Campylobacter in food producing animals, mainly poultry, in warmer months of the year (4,11,13). The previous results obtained during the EU baseline survey on Campylobacter conducted in 2008 also did not demonstrate any seasonal variation in the prevalence of the bacteria in broiler carcasses in Poland (6).…”

Section: Discussioncontrasting

confidence: 88%

“…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: 43%

“…It is estimated that 50% to 80% of human campylobacteriosis cases have been attributed to the chicken (broiler) reservoir (5). Other epidemiological evidences also indicate the major role of zoonotic transmission of Campylobacter from poultry to humans (4,10,11). Broiler meat is usually contaminated during slaughter or during the dressing or trimming processes.…”

Section: Introductionmentioning

confidence: 99%

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

Wieczorek

Osek

2014

Bulletin of the Veterinary Institute in Pulawy

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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.

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Section: Discussioncontrasting

confidence: 88%

Section: Discussionmentioning

confidence: 43%

Section: Introductionmentioning

confidence: 99%

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

Wieczorek

Osek

2014

Bulletin of the Veterinary Institute in Pulawy

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“…It has been proposed that human infections follow increased Campylobacter in animals (Munot, Hanagal, Shouche, & Kapadnis, 2013). Campylobacter colonization in poultry has been reported to follow a seasonal pattern, peaking in the warmer months (Boysen, Vigre, & Rosenquist, 2011;Munot et al, 2013). Campylobacter jejuni infection in humans has shown peak isolation rates during the summer (Willis & Murray, 1997).…”

Section: Introductionmentioning

confidence: 99%

Prevalence, seasonality and antibiotic susceptibility of Campylobacter spp. isolates of retail broiler meat in Iran

2015

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“…Campylobacter colonization in poultry has been reported to follow a seasonal pattern, peaking in the warmer months (Jacobs-Reitsma et al, 1995;Boysen et al, 2011;Nylen et al, 2002;Hudson et al, 1999). To date, there have been very few studies investigating the prevalence and seasonality of Campylobacter spp.…”

Section: Introductionmentioning

confidence: 99%

Prevalence, seasonality and antibiotic susceptibility of thermophilic Campylobacters in ceca and carcasses of poultry birds in the live-bird market

Parkar¹,

Sachdev²,

deSouza³

et al. 2013

Afr. J. Microbiol. Res.

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Seasonal influence on the prevalence of thermotolerant Campylobacter in retail broiler meat in Denmark

Cited by 36 publications

References 28 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

Prevalence, seasonality and antibiotic susceptibility of Campylobacter spp. isolates of retail broiler meat in Iran

Prevalence, seasonality and antibiotic susceptibility of thermophilic Campylobacters in ceca and carcasses of poultry birds in the live-bird market

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