Summary of the Swedish Campylobacter Program in Broilers, 2001 through 2005

2007 ◽  
Vol 70 (9) ◽  
pp. 2008-2014 ◽  
Author(s):  
I. HANSSON ◽  
L. PLYM FORSHELL ◽  
P. GUSTAFSSON ◽  
S. BOQVIST ◽  
J. LINDBLAD ◽  
...  
Keyword(s):  
Primary Production ◽  
Food Chain ◽  
Broiler Chickens ◽  
Preventive Measures ◽  
Monitoring Program ◽  
Seasonal Peak ◽  
Negative Findings ◽  
Quantitative Analyses ◽  
Campylobacter Spp ◽  
Skin Samples

A Campylobacter monitoring program in broiler chickens was carried out in Sweden from 2001 through 2005. The objective was to reduce the occurrence of Campylobacter in the food chain through preventive measures, starting with primary production. The program involved collecting samples from all broiler flocks at slaughter and occasional additional times. The annual incidence of Campylobacter-positive slaughter batches progressively decreased from 20% in 2002 to 13% in 2005. Most of the positive batches had a high within-flock prevalence of Campylobacter. However, about 18% of the positive batches had a low-within-flock prevalence; Campylobacter spp. were isolated from at most 50% of the cloacal samples. The incidence of batches contaminated at slaughter ranged between 6 and 9% during the study period. During all 5 years, a seasonal peak of incidence was observed in the summertime. In an additional study, quantitative analyses were performed on neck skin samples and carcass rinse samples. Those results were compared with the positive and negative findings of the cloacal, cecum, and neck skin samples at slaughter. When Campylobacter was found in the cecum, there was a higher level of Campylobacter in the quantitative analyses. Those batches where Campylobacter already had been found on the farm had a higher concentration of Campylobacter than those batches in which Campylobacter was found only at slaughter. During the study period, about one-third of producers seldom delivered Campylobacter-positive batches (<10% positive batches per year). Thus, it is possible to produce Campylobacter-free broilers in Sweden.

scholarly journals Helicobacter pullorum in broiler chickens and the farm environment: A one health approach

2019 ◽  
pp. 20-25
Author(s):  
Soe Soe Wai ◽  
Saleha Abdul-Aziz ◽  
Asinamai Athliamai Bitrus ◽  
Zakaria Zunita ◽  
Jalila Abu
Keyword(s):  
Food Chain ◽  
Water Samples ◽  
Environmental Samples ◽  
Broiler Chickens ◽  
One Health ◽  
House Flies ◽  
Source Of Infection ◽  
Negative Conclusion ◽  
Campylobacter Spp

Aim: This study aimed to investigate the occurrence of Helicobacter pullorum in broiler chickens and their farm environment. Materials and Methods: The ceca from 100 broiler chickens from ten farms were sampled from processing sites or markets. The cecal contents were aseptically collected from each cecum and cultured. The farms were visited, and environmental samples were collected which included water, house flies, floor swabs and soils in chicken houses. Results: H. pullorum was present in 51% of the broilers; 17.5% of the flies were found to carry H. pullorum and Campylobacter spp., 30% of house floors were positive, while all water samples were negative. Conclusion: Flies could have picked up the organisms from the chickens' feces and/or the environment of the chicken houses or they could be one of the sources in the spread of the organisms. This study also showed that broiler chickens are potential reservoirs for H. pullorum and may serve as a source of infection for humans through the food chain.

Postchill Campylobacter Prevalence on Broiler Carcasses in Relation to Slaughter Group Colonization Level and Chilling System

2006 ◽  
Vol 69 (3) ◽  
pp. 495-499 ◽  
Author(s):  
M. LINDBLAD ◽  
I. HANSSON ◽  
I. VÅGSHOLM ◽  
R. LINDQVIST
Keyword(s):  
Campylobacter Jejuni ◽  
Surveillance Program ◽  
Intestinal Colonization ◽  
Direct Plating ◽  
Baseline Study ◽  
Group Data ◽  
Low Degree ◽  
High Degree ◽  
Campylobacter Spp ◽  
Skin Samples

Data from an ongoing national surveillance program of Campylobacter prevalence in broiler slaughter groups were related to results from a 1-year baseline study of broiler carcasses postchill. The goals were to establish the relation between Campylobacter prevalence in slaughter groups and on carcasses and to determine the effect of various chilling systems on Campylobacter prevalence. Pooled cloacal and neck skin samples from the surveillance program were analyzed after enrichment. Carcass rinse samples from the baseline study were analyzed after enrichment and by direct plating. Data from both studies were available for 614 carcasses. Direct-plating analyses indicated that the percentages of carcasses positive for Campylobacter jejuni and other Campylobacter spp. in slaughter groups with negative cloacal samples were 2 and 10%, respectively, whereas enrichment analyses indicated prevalences of 2% in both cases. Campylobacter prevalence in slaughter groups with a high degree of intestinal colonization (more than half of the pooled cloacal samples positive) was significantly higher than in slaughter groups with a low degree of colonization (76 to 85% and 30 to 50%, respectively, depending on Campylobacter spp. and analytical method). The prevalence of Campylobacter-positive carcasses postchill was at the same level as the prevalence of carcasses that originated from slaughter groups with positive neck skin samples at four of the six slaughterhouses. Only at one slaughterhouse, with an air-chilling system, was the postchill prevalence (13%) lower than that expected from slaughter group data (23%). The postchill prevalence (43%) was higher than that expected from slaughter group data (33%) at one slaughterhouse with immersion chilling.

Campylobacter Contamination of UK-Produced Halal Chicken at Retail

2021 ◽  
Author(s):  
Alexandra Royden ◽  
Robert Christley ◽  
Trevor Jones ◽  
Amelia Williams ◽  
Faez Awad ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Meat Products ◽  
Diarrhoeal Disease ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Consumer Demographics ◽  
Antimicrobial Susceptibility Tests ◽  
Susceptibility Tests ◽  
The Uk ◽  
Skin Samples

Campylobacter is the leading cause of human bacterial diarrhoeal disease worldwide, with poultry meat products accounting for the majority of human cases. Recent surveys by the Food Standards Agency estimate the Campylobacter prevalence in fresh UK retail chicken to be 41.2%. However, such surveys have not distinguished between broiler chickens produced for different consumer demographics, such as the Halal market. Campylobacter colonisation of broilers is difficult to prevent, especially during routine partial depopulation of flocks. Broilers produced for the Halal market may undergo multiple depopulation events, which may increase the risk of colonisation and subsequent Campylobacter contamination of chicken meat. This project aimed to determine the prevalence and levels of Campylobacter contamination of chicken meat produced for the UK Halal market. Campylobacter was identified and enumerated from the neck skin and outer packaging of 405 Halal chickens. Following culture, isolates were assigned to species via PCR and disc diffusion antimicrobial susceptibility tests determined. Logistic regression analysis assessed risk factors for Campylobacter isolation, the level of Campylobacter contamination among positive carcasses and antimicrobial resistance outcomes. Campylobacter spp. were confirmed in 65.4% of neck skin samples and 17.1% of packaging samples. 13.8% of neck skin samples had the highest level of contamination (>1000 cfu/g). Large birds had a significantly higher number of samples with >1000 cfu/g (p<0.001) and as chicken carcass weight increased, birds were more likely to be Campylobacter-positive (p<0.05). A high prevalence of resistance was seen to ciprofloxacin (42.0%) and 38.5% of samples contained at least one multi-drug resistant Campylobacter isolate. This study demonstrates that Halal chicken has a higher Campylobacter prevalence than non-Halal chicken. Interventions should be introduced to reduce this increased public health risk to consumers.

On the Origin of the Spices (and Other Foodstuffs)

2019 ◽  
Author(s):  
Alan Kelly
Keyword(s):  
Primary Production ◽  
Food Chain ◽  
Chemical Elements ◽  
Raw Materials ◽  
Biological Effects ◽  
Desirable Outcome ◽  
Starting Point ◽  
Calcium Magnesium ◽  
Good Starting Point

The beginning of the story of food is what is termed food production. This might sound logically like the process of making food, such as a chef or food company might, but this term is rather generally used in food science to refer to the so-called primary production of food, from growth of crops to harvesting of fish and minding and milking of cows. Primary production is, for example, what farmers do, producing the food that is brought to the farm-gate, from where the processors take over. So the food chain runs, according to your preference for a snappy soundbite, from grass to glass (for milk), farm to fork, slurry to curry, or (taking the food chain to its logical conclusion, and including the role of the human gut charmingly but appropriately in the chain) from farm to flush. But where do these raw materials that are yielded by primary production actually come from? It is often said that all things found on earth can be divided into categories of animal, vegetable, and mineral. To these could perhaps be added two more categories, microbial and synthetic (man-made). Within these five groups can essentially be placed everything we know as food, so using this classification to consider where our food comes from seems like a good starting point for this book. Perhaps the simplest group to start with is minerals, which might intuitively seem an unlikely source of foodstuffs (do we eat metal or rock?), until we consider where salt comes from and how much of it we add to our food (in other words, probably too much). Our bodies, however, absolutely need for us to consume certain metals and other chemical elements to survive, beyond the sodium and chloride we get from salt, and so many extracted minerals find their way from deposits in the earth into food products. This is particularly important where their biological effects are a desirable outcome (such as in carefully formulated nutritional products). In addition, products such as milk contain minerals like calcium, magnesium, zinc, and more, because the infant or calf needs them to thrive.

Determination of Oxytetracycline and 4-Epi-Oxytetracycline Residues in Feathers and Edible Tissues of Broiler Chickens Using Liquid Chromatography Coupled with Tandem Mass Spectrometry

2017 ◽  
Vol 80 (4) ◽  
pp. 619-625 ◽  
Author(s):  
Javiera Cornejo ◽  
Ekaterina Pokrant ◽  
Magdalena Krogh ◽  
Cristóbal Briceño ◽  
Héctor Hidalgo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Tandem Mass Spectrometry ◽  
Food Chain ◽  
Broiler Chickens ◽  
Organic Fertilizer ◽  
Tandem Mass ◽  
Poultry Production ◽  
Liquid Chromatography Tandem Mass ◽  
Edible Tissues

ABSTRACT Antibiotics have been widely used in poultry production for the treatment of bacterial diseases. However, drug residues can remain in products derived from animals after the cessation of the drug therapies. Feathers, in particular, have shown an affinity for antibiotics such as tetracycline, suggesting the persistence of these drugs in nonedible tissue. After the birds are slaughtered, feathers are ground into feather meals, which are used as organic fertilizer or an ingredient in animal diets, thereby entering into the food chain and becoming a potential risk for public health. To evaluate the depletion of oxytetracycline (OTC) and its metabolite 4-epi-oxytetracycline (4-epi-OTC) in the muscles, liver, and feathers, 64 broiler chickens, bred under controlled conditions, were treated orally with a commercial formulation of 10% OTC for 7 days. The analytes were quantified using liquid chromatography–tandem mass spectrometry. OTC and 4-epi-OTC were found in the feathers for 46 days, whereas they were found in the muscle and liver for only 12 and 6 days, respectively. These results prove that the analytes remain in feathers in higher concentrations than they do in edible tissues after treatment with tetracyclines. Thus, feather meals represent a potential source of antimicrobial residue contamination in the food chain.

Effect of Prechill Fecal Contamination on Numbers of Bacteria Recovered from Broiler Chicken Carcasses Before and After Immersion Chilling

2004 ◽  
Vol 67 (9) ◽  
pp. 1829-1833 ◽  
Author(s):  
J. A. CASON ◽  
M. E. BERRANG ◽  
R. J. BUHR ◽  
N. A. COX
Keyword(s):  
Escherichia Coli ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Tap Water ◽  
Fecal Contamination ◽  
Bacterial Counts ◽  
E Coli ◽  
Before And After ◽  
Marked Area ◽  
Skin Samples

Paired carcass halves were used to test whether fecal contamination of skin during processing of broiler chickens can be detected by increased bacterial counts in samples taken before and after immersion chilling. In each of three trials, six freshly defeathered and eviscerated carcasses were cut in half, and a rectangle (3 by 5 cm) was marked with dots of ink on the breast skin of each half. One half of each pair was chosen randomly, and 0.1 g of freshly collected feces was spread over the rectangle with a spatula. After 10 min, both halves were sprayed with tap water for 10 to 15 s until feces could no longer be seen in the marked area. Both halves were sampled with a 1-min carcass rinse and were then put in a paddle chiller with other eviscerated carcasses for 45 min to simulate industrial immersion chilling. Immediately after chilling, each carcass half was subjected to another 1-min rinse, after which the skin within the rectangle was aseptically removed from the carcass halves and stomached. Rinses of fecally contaminated halves had significantly higher Enterobacteriaceae immediately before chilling, but there were no differences in coliform and Escherichia coli counts. After chilling, there were no differences in Enterobacteriaceae, coliform, and E. coli counts in rinse or skin samples from the paired carcass halves. Correlations were generally poor between counts in rinse and skin samples but were significant between prechill and postchill rinses for both control and fecally contaminated halves. Correlations were also significant between counts in rinses of control and contaminated halves of the same carcass after chilling. Bacterial counts in postchill carcass rinses did not indicate that fecal contamination occurred before chilling.

scholarly journals Direct Measurement of Mass and Economic Harvest and Post-Harvest Losses in Spanish Persimmon Primary Production

Agriculture ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 581
Author(s):  
Maria-Angeles Fernandez-Zamudio ◽  
Héctor Barco ◽  
Felicitas Schneider
Keyword(s):  
Primary Production ◽  
Food Chain ◽  
Agricultural Production ◽  
Total Mass ◽  
Complex Problem ◽  
Primary Data ◽  
Economic Losses ◽  
Loss Reduction ◽  
Mass Losses ◽  
And Storage

Globally, one in every three produced kilograms is wasted at some point along the entire agri-food chain. Unfortunately, knowledge about losses and waste is not equally distributed along the food chain. In fact, in some stages the primary data required to properly estimate the magnitude of the problem are lacking. This is especially true for agricultural production, for which studies that have used on-site measurements are scarce. The present study analyses the mass losses and unpaid share that occur during the harvest process and persimmon storage in warehouses in the Valencia region, Spain. The study was carried out using on-site measurements and primary data from the harvest and storage phases. Losses were also classified according to their causes. The total mass and economic losses were estimated as either 29.5% for the total produced volume or 38.5% for the number of finally commercialised kilograms. This work aims to highlight the complex problem in primary production with the mass and economic losses that farmers bear and to show the potential of loss reduction measures.

Occurrence of Erysipelothrix spp. in Broiler Chickens at an Abattoir

1998 ◽  
Vol 61 (7) ◽  
pp. 907-909 ◽  
Author(s):  
HARUYUKI NAKAZAWA ◽  
HIDEKI HAYASHIDANI ◽  
JURI HIGASHI ◽  
KEN-ICHI KANEKO ◽  
TOSHIO TAKAHASHI ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Erysipelothrix Rhusiopathiae ◽  
Nagano Prefecture ◽  
Potential Reservoir ◽  
Skin Samples

From September 1995 to August 1996, 750 chickens from 66 farms sent to an abattoir in Nagano Prefecture, Japan, were examined for the presence of Erysipelothrix spp. Erysipelothrix spp. were isolated from 118 (15.7%) of 750 skin samples, 27 (7.3%) of 372 hypoderm samples, 12 (1.9%) of 630 throat samples, 106 (59.2%) of 179 feather samples, and none of 257 spleen samples. Of 66 farms, 55 farms (83.3%) sent Erysipelothrix-positive chickens and 11 farms (16.7%) only negative ones. Of 297 Erysipelothrix isolates, 273 isolates were identified as Erysipelothrix rhusiopathiae and 24 as Erysipelothrix tonsillarum. E. rhusiopathiae isolates were serotyped into nine different serovars. Of the 273 E. rhusiopathiae isolates, 33 (11.1%) were serotyped to serovar 6; 22 (7.4%) were serovar 5; 19 (6.4%) were serovar 2; 15 (5.1%) were serovar 8; 2 (0.7%) were serovar 21; 4 each (1.3% each) were serovars 1b, 9, 12, and 19; and 178 (59.9%) were untypeable. Of 24 E. tonsillarum isolates, 15 (5.1%) were serotyped to serovar 3, and 9 (3.0%) were serovar 7. These findings indicate that chickens seem to be a potential reservoir of Erysipelothrix spp. in nature and to be a source of human Erysipelothrix infection.

Investigation of Campylobacter in Reared Game Birds

2006 ◽  
Vol 69 (12) ◽  
pp. 3021-3024 ◽  
Author(s):  
G. SONCINI ◽  
L. VALNEGRI ◽  
L. VERCELLOTTI ◽  
F. COLOMBO ◽  
D. VALLE ◽  
...  
Keyword(s):  
Low Risk ◽  
Food Preparation ◽  
Cross Contamination ◽  
Game Birds ◽  
Meat Samples ◽  
Campylobacter Infection ◽  
Pooled Samples ◽  
Campylobacter Spp ◽  
Skin Samples

A total of 103 pooled samples of neck skin and meat from pigeons for the table and neck skin of pheasant were analyzed bacteriologically to determine the presence of Campylobacter. Colonies suspected of being Campylobacter were grown from 15.8% of pigeon neck skin samples, 12.5% of pigeon meat samples, and 50% of pheasant neck skin samples after culturing, and in 6.9% of pigeon neck skin samples (4 × 102 to 2 × 103 CFU/g) assessed quantitatively without preculturing. PCR confirmed the presence of Campylobacter spp. in 5.26 and 3.44% of samples of pigeon neck skin and meat, respectively. Species identified from pigeon neck skin samples by PCR were C. jejuni (3 of 3) and C. coli (1 of 3); no C. lari was identified. No species were identified by PCR in pheasant neck skin. We conclude that the small number of Campylobacter-positive pigeon samples presents a low risk of Campylobacter infection to Italian consumers, particularly since pigeon is always well cooked before consumption, although there is always the possibility of cross-contamination with raw or insufficiently cooked foods particularly during food preparation.

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