Prevalence and antibiotic susceptibility pattern of Campylobacter species isolated from broiler chicken meat samples in district Bannu, Pakistan

2021 ◽  
Author(s):  
Inam Ullah ◽  
Hajra Khurshid ◽  
Nadeem Ullah ◽  
Israr Aziz ◽  
Muhammad Junaid Khan ◽  
...  
Keyword(s):  
Public Health ◽  
Developed Countries ◽  
Cloacal Swab ◽  
Poultry Meat ◽  
Diffusion Method ◽  
Broiler Meat ◽  
Cross Sectional ◽  
Khyber Pakhtunkhwa ◽  
Campylobacter Species ◽  
Meat Samples

The campylobacter genus of bacteria is important in public health as it comprises many species causing diarrhea in humans. Poultry and their products are recognized as vital causes of campylobacteriosis in humans. For bacterial food-borne diseases, Campylobacter is considered as the leading cause. Higher prevalence has been reported in developed countries. Our study was a cross-sectional study directed to determine the prevalence of Campylobacter species in retail broiler meat in the Bannu district of Khyber Pakhtunkhwa, Pakistan, from January to June 2018. A total of 200 poultry meat samples were collected from four different areas of district Bannu Khyber Pakhtunkhwa province of Pakistan that includes Lakki gate, Tanchi bazar, Bannu Township and Mangal milla. Mueller-Hinton medium was used for disc diffusion method to determine antibiotic resistance of Campylobacter species. Amongst 200 broiler meat samples, 60 (30%) samples were found positive for Campylobacter species. The highest prevalence was observed in samples from Bannu Township (50%) while lowest prevalence (12%) was observed in samples from Mangal milla broiler meat samples. Amongst different types of meat samples, highest prevalence was found in thigh meat (46%), while lowest prevalence was observed in cloacal swab (20%). Highest resistance was observed against Amoxicillin (AMX) 80% while the resistance observed against other antibiotics were Ampicillin (AMP) 70%, Tetracycline (TET) 65%, Sulphamethoxazole + Trimethoprim (SXT) 60%, Chloramphenicol (CHL) 56.66%, Clarithromycin (CLR) 50%, Streptomycin (STR) 40%, Gentamycin (GEN) 36.66%, Ofloxacin (OFX) 20%, Ciprofloxacin (CIP) 15%, Levofloxacin (LEV) 15% and Azithromycin (AZM) 10%. The lowest resistance was observed against Ceftriaxone (CRO) 5%. Our Study concludes that Campylobacter species is prevalent highly in district Bannu, and it might be a hazard to public health.

scholarly journals Incidence and Antibiotic Resistance Properties of Campylobacter Species Isolated From Poultry Meat

2020 ◽  
Vol 8 (2) ◽  
pp. 60-65
Author(s):  
Ali Sabzmeydani ◽  
Ebrahim Rahimi ◽  
Amir Shakerian
Keyword(s):  
Antibiotic Resistance ◽  
Antimicrobial Resistance ◽  
Nalidixic Acid ◽  
Poultry Meat ◽  
Diffusion Method ◽  
Contamination Rate ◽  
Wild Duck ◽  
Campylobacter Species ◽  
Meat Samples ◽  
Campylobacter Spp

Background: F Campylobacter species are imperative foodborne bacteria because of the contaminated poultry meat consumption. Objectives: This study was conducted to recognize the incidence and antimicrobial resistance profile of Campylobacter species recovered from raw poultry meat samples. Materials and Methods: A total of 695 poultry meat samples were collected and assessed by culture technique. Bacterial species were identified by polymerase chain reaction (PCR). Antimicrobial resistance was assessed by disk diffusion method (DDM). Results: The contamination rate of samples with Campylobacter spp. was 44.75% with higher contamination rate of wild duck (84%), wild goose (83.33%), coot (78.26%), chicken (67.78%), and wild pheasant (66.66%), respectively. Campylobacter jejuni and C. coli bacteria were found in 84.24% and 15.76% of Campylobacter spp., respectively. The highest incidence of C. jejuni was obtained in partridge (95.45%), quail (95%), pheasant (92.31%), and wild duck (90.48%) meat samples, respectively. The highest incidence of C. coli was found in turkey (52.63%) and wild pheasant (22.22%) meat samples, respectively. Moreover, C. jejuni had the highest resistance to tetracycline (76.34%), nalidixic acid (65.65%), ciprofloxacin (58.78%), enrofloxacin (39.69%), and ampicillin (38.55%), respectively. C. coli had the highest resistance to nalidixic acid (48.99%), ciprofloxacin (40.82%), and enrofloxacin (38.78%), respectively. Conclusion: Poultry meat, particularly partridge, quail, pheasant, turkey, and wild avian are the main sources of Campylobacter transmission. Furthermore, higher incidence and antibiotic resistance of C. jejuni was found. Proper cooking of poultry meat and monitoring the antibiotic prescription can lessen the occurrence of antibiotic-resistant Campylobacter spp. in poultry meat.

scholarly journals Poultry shop based hygiene practices: a knowledge, attitudes, and practices study on poultry shop personnel of selected districts of Bangladesh

2020 ◽  
Vol 7 (6) ◽  
pp. 2051
Author(s):  
Mohammad Asadul Habib ◽  
M. Ashraful Islam ◽  
Lincon Chandra Shill ◽  
Mahamuda Akter ◽  
Shamima Sultana ◽  
...  
Keyword(s):  
Linear Regression Analysis ◽  
Good Practice ◽  
Disease Outbreaks ◽  
Developed Countries ◽  
Poultry Meat ◽  
Cross Sectional ◽  
Attitudes And Practices ◽  
Hygiene Practices ◽  
Knowledge And Attitude ◽  
Knowledge Attitudes And Practices

Background: Food-borne disease outbreaks remain a major global health problem, and cross-contamination from raw meat is a major cause in developed countries due to inadequate handling. The goal of this study was to assess the poultry shop personnel's knowledge, attitudes, and practices (KAP) in the selected districts of Bangladesh.Methods: 103 poultry shop personnel were involved in this cross-sectional study.Results: A significant association was observed between the poultry shop personnel and the knowledge (p<0.05), attitudes (p<0.05), and practices (p<0.05) of safe meat-handling. The 68.3% of poultry shop personnel had good, 26.9% had moderate, while only 4.8% of poultry shop personnel had poor knowledge about hygiene practices. The 5.8% of poultry shop personnel showed poor, 19.2% showed moderate and 75% of poultry shop personnel showed good attitude towards hygiene practices. But the poultry shop personnel 36.5% had poor, 44.2% had moderate and only 20% showed good practice of hygiene practices. The knowledge, attitude and practice Mean±SD score of poultry shop personnel was 7.38±2.04, 7.87±2.24 and 4.41±2.38 respectively, indicating that poultry shop personnel had good knowledge and attitude but poor practice. We also found that 42% of poultry shops and poultry shop personnel had maintained totally unhygienic workplace, 56% had moderately hygienic, and while only 2% poultry shops and poultry shop personnel had maintained fully hygienic workplace. Further, linear regression analysis revealed that KAP levels have been significantly associated with age, education, and the majority of knowledge, attitudes, and practice related questions (p<0.05).Conclusions: Public health awareness about safe poultry meat handling and hygiene among poultry shop personnel, in general, should be at the front burner.

scholarly journals The Burden of Cancer in a Sample of Iranian Population

2021 ◽  
Author(s):  
Shahram Moradi ◽  
Ghobad Moradi ◽  
Bakhtiar Piroozi ◽  
Ebrahim Ghaderi ◽  
Daem Roshani ◽  
...  
Keyword(s):  
Public Health ◽  
Gastrointestinal Tract ◽  
General Education ◽  
Stomach Cancer ◽  
Developed Countries ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Incidence Data ◽  
Registry System ◽  
Disability Adjusted Life

Background: We aimed at estimating the burden of cancer in Kurdistan Province, western Iran during 2011-2017. Methods: In this cross-sectional study, incidence data extracted from the cancer registry system and death data were extracted from the system of registration and classification of causes of death of Kurdistan Province. We applied the WHO’ methods to calculate the disability-adjusted life year (DALYs). Results: The burden of cancer increased from a DALYs of 12309 in 2011 to 13969 in 2017, the YLL from 11644 in 2011 to 12951 in 2017 and the YLD from 665 in 2011 to 1018 in 2017. The top five cancers, according to DALYs (%) in both sex during 2011-2017 were: stomach (25%), lung (14%), liver (9%), esophagus (6%), and colon (6%). The most burden of cancer related to gastrointestinal tract (54% vs. 45%). Totally, more than 25% of DALYs were related to stomach cancer. Conclusion: The increasing DALYs of cancer in Kurdistan Province is one of the major public health concerns as in most developed countries. More than half of the burden of cancer in the Kurdistan Province is related to gastrointestinal tract. Stomach cancer, is accounting for more than 25% of the burden in both sexes. Urgent policy, management and public health measures such as general education, screening, early detection and effective treatment are recommended to reduce the burden of cancers and especially gastrointestinal tract malignancies.  

RESEARCH OF SENSORY CHARACTERISTICS OF POULTRY MEAT OBTAINED USING VARIOUS METHODS OF STUN

2020 ◽  
Author(s):  
Д.Б. ШАЛГИНБАЕВ ◽  
Р.У. УАЖАНОВА ◽  
Л.В. АНТИПОВА
Keyword(s):  
Optical Resolution ◽  
Sensory Characteristics ◽  
Poultry Meat ◽  
Test Material ◽  
Quantitative Composition ◽  
Meat Sample ◽  
Broiler Meat ◽  
Aroma Characteristics ◽  
Manometric Method ◽  
Meat Samples

Исследованы цветовые и ароматические характеристики мяса бройлеров, полученного оглушением птицы углекислым газом и электрическим способом. Объектом исследования были образцы мяса бройлеров, произведенного в Казахстане электрооглушением – образец 1; и в РФ: газовым оглушением – образец 2; электрооглушением – образец 3. Каждый из образцов был представлен мясом из 2 частей тушки: бедра и грудки. Образцы мяса сканировали в цветовом режиме TrueCоlоr, оптическое разрешение 300 dpi, размер не менее 500 ґ 500 pix. Цифровое изображение обрабатывали с помощью программы ImаgeJ 1.46. Численные характеристики окраски исследованных образцов мяса птицы определяли сканерометрическим методом с использованием планшетного сканера. Изображения обрабатывали на компьютере в режиме RGB. Исследование запаха мяса проводили на анализаторе запахов МАГ-8 по методике «электронный нос» в режиме фронтальной подачи пробы и инжекторного ввода равновесной газовой фазы над исследуемым материалом. В качестве измерительного массива применяли набор из 8 сенсоров с наибольшей чувствительностью к различным классам легколетучих органических соединений. Установлено, что цветометрические характеристики образцов мяса, полученного разными способами оглушения птицы, идентичны. Различия в качественном и количественном составе аромата образца мяса 2, полученного оглушением птицы в газовой среде, и образца мяса 3, полученного электрооглушением птицы, составляют от 2 до 10%, что не позволяет говорить о существенном изменении в составе легколетучих соединений, выделяющихся из мяса. Сенсорные характеристики исследованных образцов мяса, полученного разными способами оглушения птицы, практически идентичны. Это доказывает возможность применения более эффективной технологии газового оглушения. The color and aroma characteristics of broiler meat obtained by stunning poultry with carbon dioxide and electric method were studied. Samples of broiler meat produced in Kazakhstan by electric deafening – sample 1; in the Russian Federation: gas deafening – sample 2; electric deafening – sample 3 were the object of research. Each of the samples was represented by meat from 2 parts of the carcass: thighs and breasts. Meat samples were scanned in TrueColor color mode, with an optical resolution of 300 dpi and a size of at least 500 ґ 500 pix. The digital image was processed using ImageJ 1.46. Numerical characteristics of the color of the studied samples of poultry meat were determined by the manometric method using a flatbed scanner. Images were processed on a computer in RGB mode. The study of the smell of meat was carried out on the MAG-8 smell analyzer using the "electronic nose" method in the mode of frontal sample delivery and injection of the equilibrium gas phase over the test material. A set of 8 sensors. the most sensitive to various classes of volatile organic compounds were used as a measuring array. It was found that the colorometric characteristics of meat samples obtained by different methods of stun poultry are identical. Differences in the qualitative and quantitative composition of the flavor of meat sample 2, obtained by stun poultry in a gas environment, and meat sample 3, obtained by electric stun poultry, are from 2 to 10%, which does not allow us to talk about a significant change in the composition of low-volatile compounds released from the meat, The sensory characteristics of the studied meat samples obtained by different methods of stun poultry are almost identical. This proves the possibility of using more effective gas stun technology.

scholarly journals Phenotypes, antibacterial-resistant profile, and virulence-associated genes of Salmonella serovars isolated from retail chicken meat in Egypt

2020 ◽  
Vol 13 (3) ◽  
pp. 440-445
Author(s):  
Amal Awad ◽  
Mayada Gwida ◽  
Eman Khalifa ◽  
Asmaa Sadat
Keyword(s):  
Virulence Genes ◽  
Antimicrobial Agents ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Diffusion Method ◽  
Poultry Production ◽  
Production Chain ◽  
Salmonella Serovars ◽  
Meat Samples ◽  
Retail Chicken Meat

Aim: The present study was designed to investigate the occurrence and distribution of Salmonella serotypes in chicken meat samples, and to explore the susceptibility of the strains to antimicrobials, as well as their virulence-associated genes. Materials and Methods: Two-hundred retail chicken meat samples from different shops, as well as 25 stool specimens from retail shop workers, were included in the study. The collected samples were examined bacteriologically for the presence of salmonellae. Salmonella isolates were serotyped using a slide agglutination test for O and H antigens and were screened for the presence of five virulence genes (stn, pef, invA, sopB, and avrA) using a uniplex polymerase chain reaction assay and for their susceptibility to 18 antimicrobial agents using the disk diffusion method. Results: Thirty-one Salmonella isolates belonging to 12 different serovars were identified. Salmonella Enteritidis and Salmonella Kentucky were the dominant serovars (22.6% each). Salmonella isolates displayed a high antibiotic resistance against erythromycin, sulfamethoxazole/trimethoprim, doxycycline, cephalexin, cefaclor, tetracycline, polymyxin B, cefuroxime, vancomycin, and streptomycin. All Salmonella isolates exhibited multidrug resistance (MDR) and demonstrated different virulence genes. The majority of Salmonella serovars (87.1%) harbored sopB gene, 54.8% carried avrA and pef genes, while all isolates carried invA and stn genes. Conclusion: The presence of virulent MDR Salmonellae in raw chicken meat could allow the possibility of transmission of these resistant serovars to humans. Therefore, strict hygienic measures should be followed on the whole poultry production chain to decrease the potential transmission of Salmonella infection from poultry meat to humans.

Antibiotic Residues in Chicken Meat: Global Prevalence, Threats, and Decontamination Strategies: A Review

2018 ◽  
Vol 81 (4) ◽  
pp. 619-627 ◽  
Author(s):  
KHURRAM MUAZ ◽  
MUHAMMAD RIAZ ◽  
SAEED AKHTAR ◽  
SUNGKWON PARK ◽  
AMIR ISMAIL
Keyword(s):  
Developed Countries ◽  
Microbial Pathogens ◽  
Poultry Meat ◽  
Growth Promoter ◽  
Poultry Production ◽  
Antibiotic Residues ◽  
The European Union ◽  
Human Pathogens ◽  
Growth Promoters ◽  
Broiler Meat

ABSTRACT Poultry production is among the most rapidly growing industries around the globe, and poultry is one of the major sources of meat. Poultry farmers use disease preventive and growth promoter antibiotics for faster growth of chickens in the shortest possible time to increase the rate of feed assimilation and to lower the incidence of mortality caused by a pathogen attack. Antibiotics may result in dysfunctionality of beneficial gut microbiota and increase resistance among microbial pathogens in poultry. Residues of these antibiotics in poultry meat have been determined in many of the studies globally and are considered one of the possible causes of antibacterial resistance in human pathogens. The presence of residues of antibiotics in poultry meat and meat products beyond maximum permissible limits is a matter of serious concern. Heat treatments can reduce the risk of some sulfonamides, tetracyclines, and fluoroquinolones but do not guarantee the complete elimination or degradation of these antibiotic residues present in broiler meat. Some of the developed countries, including Sweden, Norway, Denmark, and the European Union have already prohibited the application of antibiotics for preventive, as well as growth-promoting purposes. Training farmers to monitor withdrawal periods, banning the use of antibiotics as growth promoters, and adopting the veterinary feed directive of the U.S. Food and Drug Administration are important parameters to mitigate the emergence of antibiotic resistance in bacteria related to poultry production.

scholarly journals Assessment of bacterial load in broiler chicken meat from the retail meat shops in Chitwan, Nepal

2013 ◽  
Vol 2 (3) ◽  
pp. 99-104 ◽  
Author(s):  
N Bhandari ◽  
DB Nepali ◽  
S Paudyal
Keyword(s):  
Bacterial Load ◽  
Total Coliform ◽  
Viable Count ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
High Count ◽  
Broiler Meat ◽  
Cross Sectional ◽  
Permissible Limits ◽  
Meat Samples

INTRODUCTION: Keeping quality of meat and meat related food hazard relates to microbes present in the meat during processing or storage. The poultry slaughtered and dressed under Chitwan conditions carrying high initial contamination would be present in meat as inherent contamination in the finished products. MATERIALS AND METHODS: This cross-sectional study included 26 fresh broiler meat samples from registered retail shops. The samples were subjected to bacteriological analysis such as total viable count (TVC), total enterobacteriaceae count (TEC), total coliform count (TCC) and total staphylococcal count (TSC). Also, the samples were analyzed for the detection of Salmonella spp. and identified by different biochemical tests. RESULTS: The mean counts in log10±SE colony forming units per gram (cfu/g) for Bharatpur, Ratnanagar and Institute of Agriculture and Animal Science (IAAS) vicinity were obtained as 11.1±0.3, 11.5±0.3 and 12.2±0.5 TVC; 8.5±0.2, 9.2±0.3 and 10.2±0.4 TEC; 6.5±0.3, 7.6±0.3 and 8.4±0.5 TCC; 6.5±0.2, 6.8±0.3 and 7.7±0.4 TSC respectively. No samples were found to be within the permissible limits given by different agencies. Prevalence of Salmonella spp. in retail broiler meat in Chitwan was found 46.2%. CONCLUSION: The retail broiler meat samples from the locations contain high count of bacteria suggesting deplorable state of hygienic and sanitary practices. The presence of Salmonella and Staphyloccus aureus organisms over the permissible limits are of special concern because these account for potential food borne intoxication. So, the need for microbial assessment of fresh meats can be emphasized. DOI: http://dx.doi.org/10.3126/ijim.v2i3.8671   Int J Infect Microbiol 2013;2(3):99-104

scholarly journals Campylobacteriosis Agents in Meat Carcasses Collected from Two District Municipalities in the Eastern Cape Province, South Africa

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 203 ◽  
Author(s):  
Aboi Igwaran ◽  
Anthony I. Okoh
Keyword(s):  
Resistance Genes ◽  
Virulence Genes ◽  
Diffusion Method ◽  
Eastern Cape ◽  
Disk Diffusion Method ◽  
Potential Health ◽  
Phenotypic Resistance ◽  
Virulence Markers ◽  
Campylobacter Species ◽  
Meat Samples

Raw meats are sometimes contaminated with Campylobacter species from animal faeces, and meats have repeatedly been implicated in foodborne infections. This study evaluated the prevalence, virulence genes, antimicrobial susceptibility patterns, and resistance gene determinants in Campylobacter species isolated from retailed meat carcasses. A total of 248 raw meat samples were collected from butcheries, supermarkets, and open markets; processed for enrichment in Bolton broth; and incubated at 42 °C for 48 h in 10% CO2. Thereafter, the broths were streaked on modified charcoal cefoperazone deoxycholate agar (mCCDA) plates and incubated at the same conditions and for the same amount of time. After incubation, colonies were isolated and confirmed by Polymerase chain reaction using specific oligonucleotide sequences used for the identification of the genus Campylobacter, species, and their virulence markers. The patterns of antimicrobial resistance profiles of the identified isolates were studied by disk diffusion method against 12 antibiotics, and relevant resistance genes were assessed by PCR. From culture, 845 presumptive Campylobacter isolates were obtained, of which 240 (28.4%) were identified as genus Campylobacter. These were then characterised into four species, of which C. coli had the highest prevalence rate (22.08%), followed by C. jejuni (16.66%) and C. fetus (3.73%). The virulence genes detected included iam (43.14%), cadF (37.25%), cdtB (23.53%), flgR (18.63%), and flaA (1.96%), and some of the isolates co-harboured two to four virulence genes. Of the 12 antibiotics tested, the highest phenotypic resistance displayed by Campylobacter isolates was against clindamycin (100%), and the lowest level of resistance was observed against imipenem (23.33%). The frequency of resistance genes detected included catll (91.78%), tetA (68.82%), gyra (61.76%), ampC (55%), aac(3)-IIa (aacC2)a (40.98%), tetM (38.71%), ermB (18.29%), tetB (12.90%), and tetK (2.15%). There is a high incidence of Campylobacter species in meat carcasses, suggesting these to be a reservoir of campylobacteriosis agents in this community, and as such, consumption of undercooked meats in this community is a potential health risk to consumers.

scholarly journals Investigation of germ caused by Guillain-Barré syndrome in poultry meat products in North West of Iran

2018 ◽  
Vol 8 (2) ◽  
Author(s):  
Vadood Razavilar ◽  
Davoud Nassiri
Keyword(s):  
Meat Products ◽  
Poultry Meat ◽  
Animal Origin ◽  
North West ◽  
Potential Source ◽  
Genotypic Analysis ◽  
Bacterial Gastroenteritis ◽  
Campylobacter Species ◽  
West Azerbaijan ◽  
Meat Samples

Campylobacter species are the most important pathogens that cause bacterial gastroenteritis being spread through food with animal origin. Given such fact, the current study aimed at investigate the prevalence of Campylobacter based on phenotypic and genotypic analysis of poultry meat and edible offal in Western Azerbaijan. To conduct the study, a total of 552 chicken samples including meat (samples), liver (138 samples), gizzard (138 samples) and hearts (138 samples) were randomly collected from poultry slaughterhouses at West Azerbaijan province from April 2014 to September 2014. Based on the culture tests, 208 samples (37/7%) were contaminated with Campylobacter species. The highest range of Campylobacter species out breaks was observed in poultry liver (49/2%), followed by gizzard (42/8%), heart (33/3 %) and meat (25/4%). Among the isolated Campylobacter, C. jejuni was the most prevalent (78/4%) and the rest were C. coli species (21/6%). All 208 species of Campylobacter isolated as C. jejuni and C. coli from species culturing were also approved by m.PCR. The results of the study pinpointed to the chicken edible offal importance as a potential source of Campylobacterial contamination.

scholarly journals Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat

2018 ◽  
Vol 49 (3) ◽  
pp. 225-235 ◽  
Author(s):  
S. Yasar ◽  
E. Boselli ◽  
F. Rossetti ◽  
M.S. Gok
Keyword(s):  
Broiler Chickens ◽  
Sensory Quality ◽  
Control Diet ◽  
Coturnix Japonica ◽  
Poultry Meat ◽  
Broiler Meat ◽  
Japanese Quails ◽  
Fermented Grains ◽  
Meat Samples

Abstract The sensory properties of poultry meat obtained from meat-type broiler chickens fed with fermented cereals and two different fermented supplements, and Japanese quails (Coturnix japonica) fed diets including fermented cereals (wheat, barley or oats), three probiotics (from E. faecium, B. subtilis, S. cerevisiae) and two different phytase preparations were evaluated. Fermented grains (particularly wheat and barley) decreased the sensory quality of meat. The use of three probiotic products and phytase did not negatively influence the sensory quality of the quail meats. The diets containing S. cerevisiae (probiotic) produced a highly appreciated meat. The less preferred meat samples were obtained from the quails fed diets containing fermented wheat, fermented barley, and E. faecium, due to the off-flavour and odour as well as tanginess. The supplementation of naturally or yeast-fermented liquid whey and lemon pomace was very effective to overcome the bad sensory quality (fish and metallic off-flavour and taste) of the broiler meat obtained by administering the control diet (rich in vegetable oil and fermented wheat).

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