scholarly journals Effects of decontamination at varying contamination levels of Campylobacter jejuni on broiler meat

2013 ◽  
Vol 92 (5) ◽  
pp. 1425-1429 ◽  
Author(s):  
L. Boysen ◽  
N.S. Wechter ◽  
H. Rosenquist
Keyword(s):  
Campylobacter Jejuni ◽  
Broiler Meat ◽  
Contamination Levels

Evidence of broiler meat contamination with post-disinfection strains of Campylobacter jejuni from slaughterhouse

2011 ◽  
Vol 145 ◽  
pp. S116-S120 ◽  
Author(s):  
Eglė Kudirkienė ◽  
Jurgita Bunevičienė ◽  
Lone Brøndsted ◽  
Hanne Ingmer ◽  
John Elmerdahl Olsen ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Broiler Meat

Phenotypic and Genotypic Characterizations of Campylobacter jejuni Isolated from the Broiler Meat Production Process

2012 ◽  
Vol 65 (4) ◽  
pp. 398-406 ◽  
Author(s):  
Eglė Kudirkienė ◽  
Marianne Thorup Cohn ◽  
Richard A. Stabler ◽  
Philippa C. R. Strong ◽  
Loreta Šernienė ◽  
...  
Keyword(s):  
Production Process ◽  
Campylobacter Jejuni ◽  
Meat Production ◽  
Broiler Meat

Survival of Campylobacter jejuni and Campylobacter coli on Retail Broiler Meat Stored at −20, 4, or 12°C and Development of Weibull Models for Survival

2010 ◽  
Vol 73 (8) ◽  
pp. 1438-1446 ◽  
Author(s):  
OMAR A. OYARZABAL ◽  
THOMAS P. OSCAR ◽  
LESLIE SPEEGLE ◽  
HILDA NYATI
Keyword(s):  
Campylobacter Jejuni ◽  
Weibull Model ◽  
Growth Media ◽  
Campylobacter Coli ◽  
Breast Meat ◽  
Broiler Meat ◽  
Model Predictions ◽  
Weibull Models ◽  
Fail Safe ◽  
Broiler Breast

Survival of Campylobacter jejuni and Campylobacter coli isolated from broiler meat was investigated and modeled on retail breast meat. Meat portions were inoculated with C. jejuni or C. coli at 6.4 to 6.8 log CFU/g followed by storage at −20°C for 84 days or at 4 or 12°C for 14 days. Kinetic data within a species and temperature were fitted to the Weibull model. When ≥70% of the residuals were in an acceptable prediction zone from −1 (fail-safe) to 0.5 (fail-dangerous) log units, the model was considered to have acceptable performance. Survival of Campylobacter was highest at 4°C, lowest at 12°C, and intermediate at −20°C. Survival of C. jejuni and C. coli was similar at −20°C but was lower (P < 0.05) for C. jejuni than for C. coli at 4 and 12°C. The Weibull model provided acceptable predictions for four of six sets of dependent data with unacceptable performance for survival of C. jejuni at −20 and 12°C. A difference in survival was observed between the two strains of C. jejuni tested. Comparison of Weibull model predictions with data for C. jejuni archived in ComBase revealed mostly unacceptable performance, indicating that C. jejuni and C. coli survival on raw broiler breast meat differs from published results for other strains and growth media. Variation in Campylobacter survival among replicate storage trials was high, indicating that performance of the models can be improved by collection of additional data to better define the survival response during storage at temperatures from −20 to 12°C.

Quantification of Campylobacter jejuni Cross-Contamination via Hands, Cutlery, and Cutting Board during Preparation of a Chicken Fruit Salad

2008 ◽  
Vol 71 (5) ◽  
pp. 1018-1022 ◽  
Author(s):  
L. VERHOEFF-BAKKENES ◽  
R. R. BEUMER ◽  
R. DE JONGE ◽  
F. M. van LEUSDEN ◽  
A. E. I. de JONG
Keyword(s):  
Campylobacter Jejuni ◽  
Microbiological Quality ◽  
Contamination Level ◽  
Cross Contamination ◽  
Transfer Rates ◽  
Hands On ◽  
The Difference ◽  
Contamination Levels ◽  
Contamination Routes

Using artificially contaminated chicken, the quantitative overall effect of Campylobacter jejuni cross-contamination, either via cutlery, cutting board, or hands, on the microbiological quality of a chicken salad was tested to identify the most critical transfer route. The end contamination level of salads prepared according to different scenarios, with or without cross-contamination, was compared. It was shown that the mean transfer rate calculated for all salads prepared allowing cross-contamination was 0.12% of the initial number of C. jejuni on the chicken fillet (8.8 ± 0.2 log CFU). The difference in calculated transfer rates for the tested cross-contamination routes was not significantly different (P > 0.05). The prevention of cross-contamination by replacing cutlery and cutting board after handling raw chicken and the prevention of hand contact resulted in considerably reduced end contamination levels (<2.4 log CFU) or noncontaminated end products. The results of this study emphasize the importance of preventing cross-contamination during food handling in reducing the risks of foodborne infections, and they provide useful data for quantitative microbiological risk assessment.

Multilocus Sequence Typing (MLST) of Campylobacter jejuni Isolated From Broiler Meat in Egypt

2019 ◽  
Vol 22 (12) ◽  
pp. 574-579
Author(s):  
Amal Awad ◽  
Rasha Elkenany ◽  
Asmaa Sadat ◽  
Wafaa Ragab ◽  
Mohamed Elhadidy
Keyword(s):  
Campylobacter Jejuni ◽  
Multilocus Sequence Typing ◽  
Broiler Meat

scholarly journals Bacteriophage Therapy to Reduce Colonization of Campylobacter jejuni in Broiler Chickens before Slaughter

Viruses ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1428
Author(s):  
Daniela D’Angelantonio ◽  
Silvia Scattolini ◽  
Arianna Boni ◽  
Diana Neri ◽  
Gabriella Di Serafino ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Broiler Chickens ◽  
Phage Therapy ◽  
Gastrointestinal Disease ◽  
Bacterial Colonization ◽  
Resistance Pattern ◽  
Control Group ◽  
Bacteriophage Therapy ◽  
Broiler Meat ◽  
Group B

Campylobacteriosis is the most commonly reported gastrointestinal disease in humans. Campybacter jejuni is the main cause of the infection, and bacterial colonization in broiler chickens is widespread and difficult to prevent, leading to high risk of occurrence in broiler meat. Phage therapy represents an alternative strategy to control Campylobacter in poultry. The aim of this work was to assess the efficacy of two field-isolated bacteriophages against experimental infections with an anti-microbial resistant (AMR) Campylobacter jejuni strain. A two-step phage application was tested according to a specific combination between chickens’ rearing time and specific multiplicities of infections (MOIs), in order to reduce the Campylobacter load in the animals at slaughtering and to limit the development of phage-resistant mutants. In particular, 75 broilers were divided into three groups (A, B and C), and phages were administered to animals of groups B and C at day 38 (Φ 16-izsam) and 39 (Φ 7-izsam) at MOI 0.1 (group B) and 1 (group C). All broilers were euthanized at day 40, and Campylobacter jejuni was enumerated in cecal contents. Reductions in Campylobacter counts were statistically significant in both group B (1 log10 colony forming units (cfu)/gram (gr)) and group C (2 log10 cfu/gr), compared to the control group. Our findings provide evidence about the ability of phage therapy to reduce the Campylobacter load in poultry before slaughtering, also associated with anti-microbial resistance pattern.

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