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2012 | 56 | 4 |

Tytuł artykułu

Is poultry exudate a missing link in spreading Campylobacter sp. in Poland?

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The aim of the work was to find out what is the prevalence and burden of Campylobacter sp. in the poultry exudates, what are the predominant species, how diverse they are, and can poultry exudates be considered as the essential carriers of campylobacters posing a health risk of campylobacteriosis in Poland. Broilers' and turkeys' exudates, collected directly from the bulk containers at the day of delivery were subjected to pre-enrichment and direct plate counting according to ISO 10272 (1995) with presumptive C. jejuni strains subjected to confirmatory genetic identification by the nested PCR and RAPD typing. The results indicated that over 90% of the exudates tested carried Campylobacter sp., with their number being significantly higher in broilers' (10³ to 10⁵ cfu mL⁻¹) compared to turkeys' (10² to 10⁴ cfu mL⁻¹) (P≤0.05), and essentially higher (P≤0.05) for the broiler parts' "skin on" exudates. C jejuni was the only species present in the turkeys' and predominant in broilers' parts' exudates. RAPD-typing of the isolates revealed 14 distinct RAPD types with the majority of C. jejuni isolates considered to be closely related.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

56

Numer

4

Opis fizyczny

p.499-505,fig.,ref.

Twórcy

  • Department of Applied Microbiology and Biotechnology, West Pomeranian University of Technology in Szczecin, Poland
autor
  • Department of Applied Microbiology and Biotechnology, West Pomeranian University of Technology in Szczecin, Poland
  • Department of Applied Microbiology and Biotechnology, West Pomeranian University of Technology in Szczecin, Poland

Bibliografia

  • 1. Alter T., Gaull F., Froeb A., Fehlhaber K.: Distribution of Campylobacter jejuni strains at different stages o a turkey slaughter line. Food Microbiol 2005, 22, 345-351.
  • 2. Atanassova V., Reich F., Beckmann L., Klein G.: Prevalence of Campylobacter spp. in turkey meat from a slaughterhouse and in turkey meat retail products. FEMS Immunol Med Microbiol 2007, 49, 141-145.
  • 3. Daczkowska-Kozon E., Sawicki W., Czekajło-Kołodziej U.: Campylobacters on processed broiler carcasses in the annual cycle. Bull Vet Inst Pulawy 2008, 52, 97-102.
  • 4. EFSA Panel on Biological Hazards (BIOHAZ). Scientific Opinion on Quantification of the risk posed by broiler meat to human campylobacteriosis in the EU. EFSA J 2010, 8, 1437-1525.
  • 5. Gunther IV N.W.: Effects of polyphosphate additives on Campylobacter survival in processed chicken exudates. Appl Env Microbiol 2010, 76, 2419-2424.
  • 6. GUS. Statistical yearbook of the Republic of Poland. 2001. ed. ZWS, Warsaw, 2009,
  • 7. ISO 10272. Microbiology of food and animal feeding stuffs- Horizontal method for detection of thermotolerant Campylobacter. 1995, 1-15.
  • 8. Ligowska M., Thorup Cohn M., Stabler R.A., Wren B.W., Brondsted L.: Effect of chicken meat environment on gene expression of Campylobacter jejuni and its relevance to survival in food. Int J Food Microbiol 2011, 145, 111-115.
  • 9. Luber P., Scherer K., Bartlem E.: Contamination of retail chicken legs with Campylobacter spp. Fleischwirtschaft 2005, 85, 93-95.
  • 10. Madden R.H., Moran L., Scates P.: Sub-typing of animal and human Campylobacter spp. using RAPD. Lett Appl Microbiol 2008, 23, 167-170.
  • 11. Petrie A., Watson P.: Statistics for Veterinary and Animal Science. Blackwell Science, Oxford, 1999, pp. 101-112.
  • 12. Rajkovic A., Tomic N., Smigic N., Uyttendaele M., Ragaert P., Devlieghere F.: Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. Int J Food Microbiol 2010, 140, 201-206.
  • 13. Reiersen J., Briem H., Hardardottir H., Gunnarsson E., Georgsson F., Kristinsson K.G.: Human campylobacteriosis epidemic in Iceland 1998-2000 and effect of interventions aimed at poultry and humans. In: Proceedings of 11th International Workshop on Campylobacter, Helicobacter and related organisms. Freiburg, Germany 2001, p. 153 (Q-10).
  • 14. Rosenquist H., Nielsen N.L., Sommer H.M., Norrung B., Christensen B.B.: Quantitative risk assessment of human campylobacteriosis associated with thermophilic Campylobacter spp. in chickens. Int J Food Microbiol 2003, 83, 87-103.
  • 15. Sampers I., Habib I., Berkvens D., Dumoulin A., Zutter L.D., Uyttendaele M.: Processing practices contributing to Campylobacter contamination in Belgian chicken meat preparation. Int J Food Microbiol 2008, 128, 297- 303.
  • 16. Sampers I., Habib I., Zutter L.D., Dumoulin A., Uyttendaele M.: Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment. Int J Food Microbiol 2010, 137, 147-153.
  • 17. Simmons M., Hiett K.L., Stem N.J., Frank J.F.: Comparison of poultry exudate and carcass rinse sampling methods for the recovery of Campylobacter spp. subtypes demonstrates unique subtypes recovered from exudate. J Microbiol Meth 2008, 74, 89-93.
  • 18. Steinhauserova I., Ceskova J., Fojtikova K., Obrovska I.: Identification of thermophilic Campylobacter spp. by phenotypic and molecular methods. J Appl Microb 2001, 90, 470-475.
  • 19. Wainø M., Bang D.D., Lund M., Nordentoft S., Andersen J.S., Pedersen K., Madsen M.: Identification of campylobacteria isolated from Danish broilers by phenotypic tests and species - specific PCR assays. J Appl Microb 2003, 95, 649-655.
  • 20. Williams L.K., Jørgensen F., Grogono-Thomas R., Humphrey T.J.: Enrichment culture for the isolation of Campylobacter spp: Effects of incubation conditions and the inclusion of blood in selective broth. Int J Food Microbiol 2009, 130, 131-134.
  • 21. Winters D.K., O'Leary A.E., Slavik M.F.: Polymerase chain reaction for rapid detection of Campylobacter jejuni in artificially contaminated foods. Lett Appl Microbiol 998, 27, 163-167.
  • 22. Workman S.N., An investigation of sources of Campylobacter in a poultry production and packing operation in Barbados. Int J Food Microbiol 2008, 121, 106-111.

Typ dokumentu

Bibliografia

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