Quantitative approach to assess the compliance to a performance objective (PO) of Campylobacter jejuni in poultry meat in France

This study evaluated the high pressure inactivation of Campylobacter jejuni, Escherichia coli, and poultry meat spoilage organisms. All treatments were performed in aseptically prepared minced poultry meat. Treatment of 19 strains of C. jejuni at 300 MPa and 30°C revealed a large variation of pressure resistance. The recovery of pressure-induced sublethally injured C. jejuni depended on the availability of iron. The addition of iron content to enumeration media was required for resuscitation of sublethally injured cells. Survival of C. jejuni during storage of refrigerated poultry meat was analyzed in fresh and pressure-treated poultry meat, and in the presence or absence of spoilage microbiota. The presence of spoilage microbiota did not significantly influence the survival of C. jejuni. Pressure treatment at 400 MPa and 40°C reduced cell counts of Brochothrix thermosphacta, Carnobacterium divergens, C. jejuni, and Pseudomonas fluorescens to levels below the detection limit. Cell counts of E. coli AW1.7, however, were reduced by only 3.5 log (CFU/g) and remained stable during subsequent refrigerated storage. The resistance to treatment at 600 MPa and 40°Cof E. coli AW1.7 was compared with Salmonella enterica, Shiga toxin–producing E. coli and nonpathogenic E. coli strains, and Staphylococcus spp. Cell counts of all organisms except E. coli AW 1.7 were reduced by more than 6 log CFU/g. Cell counts of E. coli AW1.7 were reduced by 4.5 log CFU/g only. Moreover, the ability of E. coli AW1.7 to resist pressure was comparable to the pressure-resistant mutant E. coli LMM1030. Our results indicate that preservation of fresh meat requires a combination of high pressure with high temperature (40 to 60°C) or other antimicrobial hurdles.

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Operationalising a performance objective with a microbiological criterion using a risk-based approach

Food Control ◽

10.1016/j.foodcont.2014.07.042 ◽

2015 ◽

Vol 58 ◽

pp. 33-42 ◽

Cited By ~ 6

Author(s):

M.H. Zwietering ◽

L.G.M. Gorris ◽

J.M. Farber

Keyword(s):

Performance Objective ◽

Microbiological Criterion ◽

A Performance

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Creativity as a Methodological dimension of Social Research between Quantity and Quality

Revista Latinoamericana de Metodología de las Ciencias Sociales ◽

10.24215/18537863e049 ◽

2019 ◽

Vol 9 (1) ◽

pp. e049

Author(s):

Francesco Sacchetti

Keyword(s):

Social Research ◽

Quantitative Approach ◽

Creative Processes ◽

Methodological Choices ◽

Personal Involvement ◽

Qualitative Approaches ◽

First Case ◽

Qualitative Work ◽

The Creation ◽

A Performance

In this work I address creativity in the process of social sciences research, comparing quantitative and qualitative approaches. In discussing creativity I go back to Chomsky and his distinction between rule-governed and rule-changing creativity. In my analysis I suggest that the quantitative approach is characterized by rule-governed creativity, the qualitative one by rule-changing creativity: these are two models of creativity that the Chomskian vision links to a set of rules. Thus in the first case the creation of the tools by which the researcher collects information is submitted to a set of rules related to substantial and procedural competences. In the second case the creative phase does not have a place in the creation of a tool, but rather in a performance. The idea of performance as a constitutive part in qualitative research is analysed on a substantial basis, revealing the implications of distinct creative processes under different methodological choices. Whilst a quantitative approach requires using procedural and substantial competences, I suggest that in a qualitative enquiry the researcher’s fieldwork is considered as a ‘performance’ because of its adaptive character. The researcher is constantly confronted with unforeseen situations, surrounded by an unknown environment. Also, this use of the notion of ‘performance’ comprehends both elements of the process as well as of the outcome of fieldwork, as it recalls peculiar characteristics of qualitative work: action and interaction, personal involvement and, above all, orientation to a purpose (in this context, the teleological purpose of knowledge production).

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The Host Antimicrobial Protein Calgranulin C Participates in the Control ofCampylobacter jejuniGrowth via Zinc Sequestration

Infection and Immunity ◽

10.1128/iai.00234-18 ◽

2018 ◽

Vol 86 (6) ◽

Cited By ~ 6

Author(s):

Janette M. Shank ◽

Brittni R. Kelley ◽

Joseph W. Jackson ◽

Jessica L. Tweedie ◽

Dana Franklin ◽

...

Keyword(s):

Campylobacter Jejuni ◽

Serum Levels ◽

Interleukin 10 ◽

Poultry Meat ◽

Antimicrobial Protein ◽

Dependent Manner ◽

Necrosis Factor Alpha ◽

Content Type ◽

Full Resolution ◽

Factor Alpha

ABSTRACTCampylobacter jejuniis a leading cause of bacterially derived gastroenteritis worldwide.Campylobacteris most commonly acquired through the consumption of undercooked poultry meat or through drinking contaminated water. Following ingestion,Campylobacteradheres to the intestinal epithelium and mucus layer, causing toxin-mediated inflammation and inhibition of fluid reabsorption. Currently, the human response to infection is relatively unknown, and animal hosts that model these responses are rare. As such, we examined patient fecal samples for the accumulation of the neutrophil protein calgranulin C during infection withCampylobacter jejuni. In response to infection, calgranulin C was significantly increased in the feces of humans. To determine whether calgranulin C accumulation occurs in an animal model, we examined disease in ferrets. Ferrets were effectively infected byC. jejuni, with peak fecal loads observed at day 3 postinfection and full resolution by day 12. Serum levels of interleukin-10 (IL-10) and tumor necrosis factor alpha (TNF-α) significantly increased in response to infection, which resulted in leukocyte trafficking to the colon. As a result, calgranulin C increased in the feces of ferrets at the time whenC. jejuniloads decreased. Further, the addition of purified calgranulin C toC. jejunicultures was found to inhibit growth in a zinc-dependent manner. These results suggest that upon infection withC. jejuni, leukocytes trafficked to the intestine release calgranulin C as a mechanism for inhibitingC. jejunigrowth.

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Application of a Group II Campylobacter Bacteriophage To Reduce Strains of Campylobacter jejuni and Campylobacter coli Colonizing Broiler Chickens

Journal of Food Protection ◽

10.4315/0362-028x-72.4.733 ◽

2009 ◽

Vol 72 (4) ◽

pp. 733-740 ◽

Cited By ~ 94

Author(s):

AYMAN EL-SHIBINY ◽

ANDREW SCOTT ◽

ANDREW TIMMS ◽

YASSER METAWEA ◽

PHILLIPPA CONNERTON ◽

...

Keyword(s):

Campylobacter Jejuni ◽

Food Chain ◽

Minor Component ◽

Poultry Meat ◽

Campylobacter Coli ◽

Bacteriophage Therapy ◽

Human Food ◽

A Genome ◽

Human Food Chain ◽

Group Ii

Members of the genus Campylobacter are frequently responsible for human enteric disease worldwide. Persistent Campylobacter contamination of poultry meat is a common problem that represents a significant food safety risk through the consumption of undercooked poultry meat or through cross-contamination of other foods during the preparation of poultry. Bacteriophage therapy is one possible means by which this colonization of poultry could be controlled, thus limiting the entry of Campylobacter into the human food chain. Previously group III phages with genome sizes of approximately 140 kb had been administered to Campylobacter jejuni–colonized poultry. The application of a group II Campylobacter phage, CP220, with a genome size of 197 kb is described here. Phage CP220 was administered to both C. jejuni– and C. coli–colonized birds. A 2-log CFU/g decline in cecal Campylobacter counts was observed after 48 h in birds colonized with C. jejuni HPC5 and administered with a single 7-log PFU dose of CP220. The incidence of phage resistance developing in Campylobacter-colonized chickens upon exposure to virulent phages was determined to be 2%, and the resistant types remained a minor component of the population. To achieve a similar reduction in Campylobacter numbers in C. coli OR12–colonized birds, a 9-log PFU dose of CP220 was required. Using phage to reduce Campylobacter colonization in poultry offers the prospect of a sustainable intervention measure that may limit the entry of these pathogens into the human food chain.

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Metronidazole Resistance in Campylobacter jejuni from Poultry Meat

Journal of Food Protection ◽

10.4315/0362-028x-69.4.932 ◽

2006 ◽

Vol 69 (4) ◽

pp. 932-934 ◽

Cited By ~ 4

Author(s):

SIGRID RITA ANDERSEN ◽

NASEER M. SHUKRI ◽

JEPPE BOEL ◽

PETER SAADBYE

Keyword(s):

Campylobacter Jejuni ◽

Significant Proportion ◽

Bimodal Distribution ◽

Poultry Meat ◽

First Report ◽

Turkey Meat ◽

Metronidazole Resistance ◽

Agar Dilution ◽

Raw Poultry ◽

Testing Range

The occurrence of metronidazole resistance was investigated among Campylobacter jejuni in raw poultry meat collected from supermarkets. MICs were determined by the agar dilution procedure in the testing range of 3 to 60 μg/ml metronidazole. The MICs showed a bimodal distribution with a significant proportion of metronidazole-resistant isolates among C. jejuni from raw broiler and turkey meat. Metronidazole resistance occurred most frequently among turkey meat isolates (P < 0.005). This is the first report of foodborne bacteria carrying metronidazole resistance.

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Antimicrobial resistance among Campylobacter jejuni isolated from raw poultry meat at retail level in Denmark

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2005.04.029 ◽

2006 ◽

Vol 107 (3) ◽

pp. 250-255 ◽

Cited By ~ 38

Author(s):

S ANDERSEN ◽

P SAADBYE ◽

N SHUKRI ◽

H ROSENQUIST ◽

N NIELSEN ◽

...

Keyword(s):

Antimicrobial Resistance ◽

Campylobacter Jejuni ◽

Poultry Meat ◽

Raw Poultry

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Epidemiology, Relative Invasive Ability, Molecular Characterization, and Competitive Performance of Campylobacter jejuni Strains in the Chicken Gut

Applied and Environmental Microbiology ◽

10.1128/aem.01657-07 ◽

2007 ◽

Vol 73 (24) ◽

pp. 7959-7966 ◽

Cited By ~ 14

Author(s):

Christopher Pope ◽

Janet Wilson ◽

Eduardo N. Taboada ◽

Joanne MacKinnon ◽

Cristiano A. Felipe Alves ◽

...

Keyword(s):

Campylobacter Jejuni ◽

Dna Microarrays ◽

Capsular Polysaccharide ◽

Geographical Area ◽

Human Infection ◽

Poultry Meat ◽

Vitro Assay ◽

Real Time Quantitative Pcr ◽

Common Time

ABSTRACT One hundred forty-one Campylobacter jejuni isolates from humans with diarrhea and 100 isolates from retailed poultry meat were differentiated by flaA typing. The bacteria were isolated in a specific geographical area (Dunedin) in New Zealand over a common time period. Twenty nine flaA types were detected, one of which (flaA restriction fragment length polymorphism type 15 [flaA-15]) predominated among isolates from humans (∼30% of isolates). This strain was of low prevalence (5% of isolates) among poultry isolates. flaA-15 strains were five to six times more invasive of HEp2 cells in an in vitro assay than a flaA type (flaA-3) that was commonly encountered on poultry meat (23% of isolates) but was seldom associated with human illness (5%). Competitive-exclusion experiments with chickens, utilizing real-time quantitative PCR to measure the population sizes of specific strains representing flaA-15 (T1016) and flaA-3 (Pstau) in digesta, were carried out. These experiments showed that T1016 always outcompeted Pstau in the chicken intestine. Genomic comparisons of T1016 and Pstau were made using DNA microarrays representing the genome of C. jejuni NCTC 11168. These comparisons revealed differences between the strains in the gene content of the Cj1417c-to-Cj1442c region of the genome, which is associated with the formation of capsular polysaccharide. The strains differed in Penner type (T1016, O42; Pstau, O53). It was concluded that poultry meat was at least one source of human infection with C. jejuni, that some Campylobacter strains detected in poultry meat are of higher virulence for humans than others, and that bacterial attributes affecting strain virulence and commensal colonization ability may be linked.

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Chicken Juice Enhances Surface Attachment and Biofilm Formation of Campylobacter jejuni

Applied and Environmental Microbiology ◽

10.1128/aem.02614-14 ◽

2014 ◽

Vol 80 (22) ◽

pp. 7053-7060 ◽

Cited By ~ 68

Author(s):

Helen L. Brown ◽

Mark Reuter ◽

Louise J. Salt ◽

Kathryn L. Cross ◽

Roy P. Betts ◽

...

Keyword(s):

Campylobacter Jejuni ◽

Food Chain ◽

Biofilm Formation ◽

Cell Attachment ◽

Bacterial Attachment ◽

Poultry Meat ◽

Abiotic Surface ◽

Surface Attachment ◽

Aerobic Conditions ◽

Content Type

ABSTRACTThe bacterial pathogenCampylobacter jejuniis primarily transmitted via the consumption of contaminated foodstuffs, especially poultry meat. In food processing environments,C. jejuniis required to survive a multitude of stresses and requires the use of specific survival mechanisms, such as biofilms. An initial step in biofilm formation is bacterial attachment to a surface. Here, we investigated the effects of a chicken meat exudate (chicken juice) onC. jejunisurface attachment and biofilm formation. Supplementation of brucella broth with ≥5% chicken juice resulted in increased biofilm formation on glass, polystyrene, and stainless steel surfaces with fourC. jejuniisolates and oneC. coliisolate in both microaerobic and aerobic conditions. When incubated with chicken juice,C. jejuniwas both able to grow and form biofilms in static cultures in aerobic conditions. Electron microscopy showed thatC. jejunicells were associated with chicken juice particulates attached to the abiotic surface rather than the surface itself. This suggests that chicken juice contributes toC. jejunibiofilm formation by covering and conditioning the abiotic surface and is a source of nutrients. Chicken juice was able to complement the reduction in biofilm formation of an aflagellated mutant ofC. jejuni, indicating that chicken juice may support food chain transmission of isolates with lowered motility. We provide here a useful model for studying the interaction ofC. jejunibiofilms in food chain-relevant conditions and also show a possible mechanism forC. jejunicell attachment and biofilm initiation on abiotic surfaces within the food chain.

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