Experimentally observed Campylobacter jejuni survival kinetics in chicken meat products during model gastric digestion tended to be lower than model predictions

2021 ◽  
pp. 103932
Author(s):  
Kohei Takeoka ◽  
Hiroki Abe ◽  
Kento Koyama ◽  
Shigenobu Koseki
Keyword(s):  
Campylobacter Jejuni ◽  
Meat Products ◽  
Chicken Meat ◽  
Gastric Digestion ◽  
Model Predictions

scholarly journals Bacteriological Assessment of Chicken Meat, Chicken Meat Products and Its Impact of Human Enteric Infections in Taif Governorate

2019 ◽  
pp. 1-10
Author(s):  
Ahmed M. A. Mansour
Keyword(s):  
Campylobacter Jejuni ◽  
Meat Products ◽  
Enterobacter Aerogenes ◽  
Chicken Meat ◽  
Permissible Limit ◽  
Klebsiella Aerogenes ◽  
Citrobacter Freundii ◽  
Morganella Morganii ◽  
Providencia Stuartii ◽  
Meat Samples

From different shops and supermarkets at Taif governorate in KSA; a total number of 105 samples were collected. They were 35 samples from raw chicken meat, 35 samples from frozen chicken meat burger and 35 samples from chicken meat luncheon. The samples were examined for their organoleptic and bacteriological quality; the results revealed that, 8.6% and 2.9% of the examined raw chicken meat and frozen chicken burger were unaccepted while all examined samples of chicken-luncheon were accepted. The bacteriological  examination revealed that, the bacterial counts in frozen chicken burger samples were higher than that detected in raw chicken meat and chicken luncheon samples whereas 51.4%, of the frozen chicken burger were exceeded the permissible limit, but 45.7% of the raw chicken meat samples exceeded the permissible limit, while 20% from the chicken luncheon samples exceeded the permissible limit, moreover, E. coli, Enterobacter aerogenes, Enterobacter cloaca, Klebsiella aerogenes, Citrobacter freundii, Proteus vulgaris, Morganella morganii, Providencia stuartii and Providencia rettergii could be isolated from the examined samples of raw chicken meat and frozen chicken burger in varying percentages ranged from 2.86 to 22.85% and 2.86 to 20.00% respectively, while Enterobacter aerogenes, Klebsiella aerogenes, Citrobacter freundii, P. vulgaris and Morganella morganii only were detected in chicken luncheon in a percentage varying from 5.17 to 17.14%. Furthermore, Campylobacter jejuni were isolated in a percentage of 14.3, 8.8 and 2.9% from the former examined samples respectively, while Salmonella organism were detected in raw chicken meat samples in a percentage of 5.7% but failed to be isolated from frozen chicken burger and chicken luncheon samples. The relationship between total aerobic count and the incidence of Campylobacter jejuni and Salmonella pathogens as well as the public health significance of the isolated organisms and preventive measures to improve the quality of the products were discussed.

scholarly journals The Interplay between Campylobacter and the Caecal Microbial Community of Commercial Broiler Chickens over Time

2021 ◽  
Vol 9 (2) ◽  
pp. 221
Author(s):  
Ilaria Patuzzi ◽  
Massimiliano Orsini ◽  
Veronica Cibin ◽  
Sara Petrin ◽  
Eleonora Mastrorilli ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Broiler Chickens ◽  
Control Strategies ◽  
Chicken Meat ◽  
Control Measures ◽  
Microbial Network ◽  
Gut Colonization ◽  
Commercial Broiler ◽  
Zoonotic Bacteria ◽  
Human Infections

Campylobacter is the most frequent foodborne zoonotic bacteria worldwide, with chicken meat being overwhelmingly the most important reservoir for human infections. Control measures implemented at the farm level (i.e., biosecurity or vaccination), which have been successfully applied to limit other pathogens, such as Salmonella, have not been effective in reducing Campylobacter occurrence. Thus, new approaches are needed to fully understand the ecological interactions of Campylobacter with host animals to effectively comprehend its epidemiology. The objective of this study was to analyse longitudinally the gut microbiota composition of Campylobacter-infected and non-infected farms to identify any difference that could potentially be indicative of gut colonization by Campylobacter spp. Differences in the colonization rate and timing were observed at the farms that became positive for Campylobacter jejuni over the investigated time points, even though in positive tests, the occurrence of Campylobacter jejuni gut colonization was not observed before the second week of the life of the birds. Significant differences were observed in the abundances of specific bacterial taxa between the microbiota of individuals belonging to farms that became Campylobacter positive during the study and those who remained negative with particular reference to Bacteroidales and Clostridiales, respectively. Moreover, Campylobacter colonization dramatically influenced the microbiota richness, although to a different extent depending on the infection timing. Finally, a key role of Faecalibacterium and Lactobacillus genera on the Campylobacter microbial network was observed. Understanding the ecology of the Campylobacter interaction with host microbiota during infection could support novel approaches for broiler microbial barrier restoration. Therefore, evidence obtained through this study can be used to identify options to reduce the incidence of infection at a primary production level based on the targeted influence of the intestinal microbiota, thus helping develop new control strategies in order to mitigate the risk of human exposure to Campylobacter by chicken meat consumption.

Thiol-functionalized magnetic carbon nanotubes for magnetic micro-solid phase extraction of sulfonamide antibiotics from milks and commercial chicken meat products

2019 ◽  
Vol 276 ◽  
pp. 458-466 ◽  
Author(s):  
Ainiyatul Nadiah Mohamad Nasir ◽  
Noorfatimah Yahaya ◽  
Nur Nadhirah Mohamad Zain ◽  
Vuanghao Lim ◽  
Sazlinda Kamaruzaman ◽  
...  
Keyword(s):  
Carbon Nanotubes ◽  
Solid Phase Extraction ◽  
Solid Phase ◽  
Meat Products ◽  
Chicken Meat ◽  
Phase Extraction ◽  
Sulfonamide Antibiotics ◽  
Commercial Chicken ◽  
Magnetic Carbon ◽  
Magnetic Carbon Nanotubes

scholarly journals Helicobacter pullorum Isolated from Fresh Chicken Meat: Antibiotic Resistance and Genomic Traits of an Emerging Foodborne Pathogen

2015 ◽  
Vol 81 (23) ◽  
pp. 8155-8163 ◽  
Author(s):  
Vítor Borges ◽  
Andrea Santos ◽  
Cristina Belo Correia ◽  
Margarida Saraiva ◽  
Armelle Ménard ◽  
...  
Keyword(s):  
Membrane Filter ◽  
Acquired Resistance ◽  
Foodborne Pathogen ◽  
Meat Products ◽  
Chicken Meat ◽  
Filter Method ◽  
Type Vi Secretion System ◽  
Genetic Traits ◽  
Content Type ◽  
Meat Samples

ABSTRACTMeat and meat products are important sources of human intestinal infections. We report the isolation ofHelicobacter pullorumstrains from chicken meat. Bacteria were isolated from 4 of the 17 analyzed fresh chicken meat samples, using a membrane filter method. MIC determination revealed that the four strains showed acquired resistance to ciprofloxacin; one was also resistant to erythromycin, and another one was resistant to tetracycline. Whole-genome sequencing of the four strains and comparative genomics revealed important genetic traits within theH. pullorumspecies, such as 18 highly polymorphic genes (including a putative new cytotoxin gene), plasmids, prophages, and a complete type VI secretion system (T6SS). The T6SS was found in three out of the four isolates, suggesting that it may play a role inH. pullorumpathogenicity and diversity. This study suggests that the emerging pathogenH. pullorumcan be transmitted to humans by chicken meat consumption/contact and constitutes an important contribution toward a better knowledge of the genetic diversity within theH. pullorumspecies. In addition, some genetic traits found in the four strains provide relevant clues to how this species may promote adaptation and virulence.

scholarly journals Correlation between Genotypic Diversity, Lipooligosaccharide Gene Locus Class Variation, and Caco-2 Cell Invasion Potential of Campylobacter jejuni Isolates from Chicken Meat and Humans: Contribution to Virulotyping

2009 ◽  
Vol 75 (13) ◽  
pp. 4277-4288 ◽  
Author(s):  
Ihab Habib ◽  
Rogier Louwen ◽  
Mieke Uyttendaele ◽  
Kurt Houf ◽  
Olivier Vandenberg ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Genotypic Diversity ◽  
Chicken Meat ◽  
Pcr Screening ◽  
Class A ◽  
Invasion Potential ◽  
Cell Surface Carbohydrate ◽  
Significant Difference ◽  
Class B ◽  
Class C

ABSTRACT Significant interest in studying the lipooligosaccharide (LOS) of Campylobacter jejuni has stemmed from its potential role in postinfection paralytic disorders. In this study we present the results of PCR screening of five LOS locus classes (A, B, C, D, and E) for a collection of 116 C. jejuni isolates from chicken meat (n = 76) and sporadic human cases of diarrhea (n = 40). We correlated LOS classes with clonal complexes (CC) assigned by multilocus sequence typing (MLST). Finally, we evaluated the invasion potential of a panel of 52 of these C. jejuni isolates for Caco-2 cells. PCR screening showed that 87.1% (101/116) of isolates could be assigned to LOS class A, B, C, D, or E. Concordance between LOS classes and certain MLST CC was revealed. The majority (85.7% [24/28]) of C. jejuni isolates grouped in CC-21 were shown to express LOS locus class C. The invasion potential of C. jejuni isolates possessing sialylated LOS (n = 29; classes A, B, and C) for Caco-2 cells was significantly higher (P < 0.0001) than that of C. jejuni isolates with nonsialylated LOS (n = 23; classes D and E). There was no significant difference in invasiveness between chicken meat and human isolates. However, C. jejuni isolates assigned to CC-206 (correlated with LOS class B) or CC-21 (correlated with LOS class C) showed statistically significantly higher levels of invasion than isolates from other CC. Correlation between LOS classes and CC was further confirmed by pulsed-field gel electrophoresis. The present study reveals a correlation between genotypic diversity and LOS locus classes of C. jejuni. We showed that simple PCR screening for C. jejuni LOS classes could reliably predict certain MLST CC and add to the interpretation of molecular-typing results. Our study corroborates that sialylation of LOS is advantageous for C. jejuni fitness and virulence in different hosts. The modulation of cell surface carbohydrate structure could enhance the ability of C. jejuni to adapt to or survive in a host.

scholarly journals Comparison of Genotypes and Antibiotic Resistances of Campylobacter jejuni and Campylobacter coli on Chicken Retail Meat and at Slaughter

2013 ◽  
Vol 79 (12) ◽  
pp. 3875-3878 ◽  
Author(s):  
Sonja Kittl ◽  
Bożena M. Korczak ◽  
Lilian Niederer ◽  
Andreas Baumgartner ◽  
Sabina Buettner ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Human Infection ◽  
Chicken Meat ◽  
Campylobacter Coli ◽  
Production Chain ◽  
Content Type ◽  
Resistance Patterns ◽  
Retail Meat ◽  
Retail Chicken Meat ◽  
Antibiotic Resistance Patterns

ABSTRACTMultilocus sequence typing (MLST) and antibiotic resistance patterns ofCampylobacter jejuniandCampylobacter colifrom retail chicken meat showed high overlap with isolates collected at slaughterhouses, indicating little selection along the production chain. They also showed significant common sequence types with human clinical isolates, revealing chicken meat as a likely source for human infection.

scholarly journals Epidemiological investigations onCampylobacter jejuniin households with a primary infection

1984 ◽  
Vol 93 (2) ◽  
pp. 325-332 ◽  
Author(s):  
J. Oosterom ◽  
C. H. den Uyl ◽  
J. R. J. Bänffer ◽  
J. Huisman
Keyword(s):  
Campylobacter Jejuni ◽  
Primary Infection ◽  
Index Patient ◽  
Chicken Meat ◽  
Circumstantial Evidence ◽  
Common Source ◽  
Household Contacts ◽  
Control Subjects ◽  
Source Of Infection ◽  
Spread Of Infection

SummaryFifty-four Rotterdam patients in which a primary infection withCampylobacter jejunihad been detected (index patients) were compared with 54 control subjects with regard to the consumption and preparation of foods 7 days before onset of illness and the keeping of pet animals. Significantly more index patients than controls had eaten chicken meat (47v. 29;P= 0·0002), particularly at barbecues (14v. 2;P= 0·0015). Marginally more index patients had eaten pork (47v. 39;P= 0·048) or inadequately heated meat (13v. 8), though in the last case numbers were too small to be statistically significant. The consumption of beef or mutton and outdoor eating (other than at barbecues) were essentially the same in both groups. There was no significant association with the keeping of pet animals, although a few more index patients had cage birds than controls (18v. 12).Twenty-one (15%) of 130 household contacts of index patients also suffered from diarrhoea during the same period. Circumstantial evidence pointed to a common source of infection with the index patient in 13 instances (nine households) and probable intrafamilial spread of infection in six instances.Campylobacters were isolated from one of 110 swabs of kitchen work surfaces and eight of 107 swabs taken from lavatory bowls in index households.

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

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