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1

Contamination of broiler chicken carcasses by thermotolerant Campylobacter sp. at selected stages of slaughter

100%
Wysok B., Uradzinski J.
Bulletin of the Veterinary Institute in Puławy
|
2009
|
tom 53
|
nr 1
79-82
The conducted study was aimed at determining the level of contamination of broiler chicken carcasses by Campylobacter sp. at selected stages of post-slaughter processing: after defeathering, evisceration, washing, and chilling. Swabs were collected from a 20 cm² skin surface from the neck and cloacal areas and from the wall of the body cavity. The swabs were fixed in flat-bottom flasks with 20 ml of sterile diluent. The resultant suspension was inoculated into two parallel Petri dishes with selective culture media: Karmali agar and CCDA agar. The analyses demonstrated that during the processing, Campylobacter sp. was disseminated on the surface of broiler chicken carcasses. The highest contamination of the carcasses, reaching on average log 1.71 cfu/cm² was observed after their evisceration, especially on skin in the neck area - log 1.96 cfu/cm². In the washed carcasses, the cell count of Campylobacter decreased to a value of log 0.45 cfu/cm². A similar degree of contamination, i.e. log 0.38 cfu/cm², was recorded after chilling.
2

Campylobacter spp. - a significant microbiological hazard in food. II. Lesions and infection development, pathogenic mechanisms and complications

100%
Wysok B., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2009
|
tom 12
|
nr 2
285-291
Infections with Campylobacter spp. occur as a result of consumption of live cells with food. In developing countries those infections are immensely common, particularly during early childhood and 5 to 10 cases can appear during the initial two years of life. The symptoms appear usually after 1-7 days from infection depending on the number of ingested cells and individual sensitivity. Characteristic symptoms of infections caused by Campylobacter spp. infrequently occurring jointly in the clinical form of the disease include: diarrhea, abdominal pain and increased temperature. In the majority of cases the disease is mild and lasts from 2 to 7 days. Usually Campylobacter are excreted with feces during a period of 7-21 days, sometimes even longer. Occasionally in the increased risk group dangerous complications may occur. They include: bacteremia, meningo-myelitis, neurological disturbances and reactive arthritis.
3

Campylobacter spp. - a significant microbiological hazard in food. I. Characteristics of Campylobacter species, infection source, epidemiology

100%
Wysok B., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2009
|
tom 12
|
nr 1
Campylobacter spp. is one of the main etiological factors of gastrointestinal diseases in people manifesting as alimentary infections. The microorganism is isolated 3-4 times more frequently in case of alimentary infections that other enteropathogenes, i.e. Salmonella or E. coli. Campylobacter spp. is a component of ordinary intestinal microflora in many animal species, including slaughter animals. Birds are one of the most important reservoirs of Campylobacter spp. With a relatively high internal body temperature at around 42℃, they are the appropriate environment for those bacteria, which show special thermal requirements. Wide presence of Campylobacter spp. in animal population causes the risk of contamination of food products such as raw meat and milk as well as water.
4

Zagrozenia bezpieczenstwa zywnosci powodowane czynnikami zoonotycznymi

100%
Uradzinski J., Wysok B.
Acta Scientiarum Polonorum. Medicina Veterinaria
|
2008
|
tom 07
|
nr 2
15-22
5

Contamination of turkey carcasses by thermotolerant species of Campylobacter during postslaughter processing

100%
Wysok B., Uradzinski J.
Polish Journal of Veterinary Sciences
|
2009
|
tom 12
|
nr 2
259-262
Ample literature data indicate explicitly that the major source of alimentary infections induced by Campylobacter spp. is poultry meat and its products. The undertaken research was aimed at determining the level of contamination of turkey carcasses during selected stages of postslaughter processing. Analyses were conducted on 200 turkey carcasses that were examined in 10 experimental series. In each series, 5 carcasses were analyzed at the selected stages of processing, i.e.: after defeathering, evisceration, washing and chilling. Swabs were collected from each carcass from 20 cm2 skin surface at the area of neck, steak and wall of the body cavity. Out of 550 samples of swabs from the skin surface and wall of the body cavity, 385 isolates were classified as Campylobacter - positive, which constituted 70% of the samples. Out of 100 analyzed swabs collected from the carcasses after defeathering, 73 (73%) were found to contain Campylobacter species. In turn, the presence of this pathogen was confirmed in 122 (81.33%) out of 150 swabs collected from carcasses after evisceration, in 106 (70.66%) swabs collected after washing and in 84 (56%) swabs collected after chilling.
6

Metoda chłodzenia a stan mikrobiologiczny tuszek drobiowych

100%
Wysok B., Uradzinski J.
Mięso i Wędliny
|
2009
|
nr 4
7

Zastosowanie aktywnego chloru do inaktywacji Campylobacter sp. w miesie drobiowym

100%
Uradzinski J., Wysok B.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
|
2007
|
tom 45
|
nr 1
191-196
8

Dezynfekcja w przemysle spozywczym - poszukiwanie alternatywnej metody

100%
Wysok B., Uradzinski J.
Higiena
|
2006
|
nr 4
11-12
9
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Content available

Determination of the cytotoxic activity of Campylobacter strains isolated from bovine and swine carcasses in north - eastern Poland

81%
Wysok B., Uradzinski J., Wojtacka J.
Polish Journal of Veterinary Sciences
|
2015
|
tom 18
|
nr 3
The study was carried out to determine the cytotoxin production by Campylobacter spp. Isolated from slaughtered cattle and swine in north-eastern Poland. In total three commercial slaughterhouses were sampled during one year. Carcass swabs were taken to detect the level of Campylobacter spp. contamination. Campylobacter spp. was found in 50 (34%) out of 147 swine carcasses examined. PCR analysis revealed 4 (8%) isolates to be C. jejuni, and 46 (92%) to be C. coli. From a total of 373 bovine carcasses, Campylobacter spp. were isolated from 49 (13.1%) samples. The results regarding the occurrence of cdt genes associated with cytotoxicity indicated that 100% of C. jejuni and 67.4% C. coli obtained from pigs had all three cdtA, cdtB and cdtC genes. In case of C. jejuni strains isolated from cattle all cdt genes were confirmed in 93.9% isolates. The isolates possessesing all cdt genes had higher cytotoxic activity against cell lines used. The isolates both from cattle and swine were characterized by the highest cytotoxicity against HeLa cells. The values obtained reached 80.8% for C. jejuni isolates from cattle and 76.2% for C. jejuni and 69.0% for C. coli isolates from swine. High prevalence of cytotoxicity in Campylobacter spp. indicates a significant epidemiological role of this pathogen in human infections.
10
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Content available

Prevalence and antimicrobial resistance of Campylobacter in raw milk in the selected areas of Poland

81%
Wysok B., Wiszniewska-Laszczych A., Uradzinski J., Szteyn J.
Polish Journal of Veterinary Sciences
|
2011
|
tom 14
|
nr 3
During the recent years, an immense increase in the number of food poisoning cases in people caused by Campylobacter (C.) species has occurred. Raw milk, next to poultry meat, is considered the most frequent cause of food poisoning in people caused by the subject bacteria, although it is not always possible to isolate Campylobacter cells from the incriminated milk. Most probably this difficulty is caused by low concentration of the pathogen in milk at the level of 2/3 cells/ml although even such low concentration represents risk to human health. The present study was aimed at determining the occurence of Campylobacter bacteria in milk originating from selected regions of Poland. The isolation method applied in this work was effective in recovering as few as 0.1 cell of Campylobacter per g of food. Among 150 bulk milk samples tested, Campylobacter spp. was isolated from 7 (4.6%) ones. The biochemical identification of the isolated strains conducted by means of conventional biochemical tests as well as by applying the API - Campy tests revealed that all the isolates belonged to the C. jejuni species. Determination of resistance to antibiotics was performed by means of the diffusion disks method for the following antibiotics: gentamicin, ciprofloxacin, ampicillin, chloramphenicol, erythromycin, doxycyclin and tetracycline. Among 7 isolates tested, all were susceptible to ampicillin, chloramphenicol, erythromycin and gentamicin, 28.5% to doxycyclin and 14.2% to tetracycline and ciprofloxacin.
11

Ozone as an alternative disinfectant - a review

81%
Wysok B., Uradzinski J., Gomolka-Pawlicka M.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr 1
It is important for consumers that the disinfectants used in the food processing industry should ensure the quality and microbiological safety of food. It is also important that they should not endanger their health through toxic intermediate products. Consequently, a growth of interest has been observed in alternative disinfectants, including ozone. An ozone molecule, owing to split of the third atom of oxygen, is a strong oxidant and an effective agent in destroying microorganisms. It is used for disinfecting waste and drinking water as well as throughout the food processing industry. Ozone is used for disinfecting equipment, production areas and in the food industry.
12

Bactericidal effect of chlorine on thermotolerant Campylobacter species in poultry cuts

81%
Wysok B., Uradzinski J., Gomulka-Pawlicka M.
Bulletin of the Veterinary Institute in Puławy
|
2007
|
tom 51
|
nr 4
13

Prevalence and antimicrobial resistance of Campylobacter in raw milk in the selected areas of Poland

81%
Wysok B., Wiszniewska-Laszczych A., Uradzinski J., Szteyn J.
Polish Journal of Veterinary Sciences
|
2020
|
tom 23
|
nr 3
14
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Content available

Effect of microwave heating on the survivability of Campylobacter spp. in poultry nuggets

81%
Dabrowski P., Jozwik E., Wysok B., Uradzinski J.
Polish Journal of Food and Nutrition Sciences
|
2009
|
tom 59
|
nr 4
The objective of this study was to assess the susceptibility of three bacterial strains of Campylobacter: C. coli ATCC 43478, C. jejuni ATCC 33291 and C. jejuni PZH, isolated from 1 month old infant with diarrhea, to microwave heating. Poultry nuggets were contaminated with the analysed bacterial strains and subsequently exposed to the treatment at three power levels of a microwave (at 2450 MHz): 340 W, 480 W and 760 W for 30 s, 60 s, 90 s, 120 s and 180 s. The experiments were performed in four series. The initial contamination of poultry nuggets was at 107 cfu/g. The results obtained showed that the application of power at 340 W and 480 W for 30 s caused a decrease in the number of bacteria of all analysed strains by 1 and 2 log cycles, respectively. The extension of the heating time up to 1 min reduced bacterial count by 3.5 and 4.5 log cycles, respectively. Upon the powers applied, the complete inactivation of the bacteria in poultry nuggets was reached after 90-s treatment. The treatment at 760 W reduced the number of bacteria by 4 log cycles after 30-s exposure. The complete elimination of Campylobacter spp. from the samples was obtained after 1-min treatment. No statistically significant differences were found in the survivability of the strains applied during exposure to microwaves.
15

Wplyw metod chlodzenia na stopien zanieczyszczenia tuszek drobiowych bakteriami rodzaju Campylobacter

81%
Wysok B., Uradzinski J., Gomolka-Pawlicka M.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
|
2008
|
tom 46
|
nr 1
73-78
16

Biological and chemical hazards occurring in fish and fishery products

81%
Uradzinski J., Wysok B., Gomolka-Pawlicka M.
Polish Journal of Veterinary Sciences
|
2007
|
tom 10
|
nr 3
It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. However, they are likely to pose a risk to consumer health. The presence of pathogenic bacteria or their toxins, parasites, biogenic amines and toxins or chemical residues may be a causal agent of foodborne illnesses in humans, sometimes even with fatal effect. Usually, infections are a result of insufficient thermal treatment or consumption of raw fish dishes. There are also risk factors that cannot be eliminated by such treatments as cooking, salting or freezing.
17
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Content available

Toxins occurring in fish, Crustacea and shellfish - a review

81%
Wysok B., Uradzinski J., Gomolka-Pawlicka M.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 1
It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. Crustacea and shellfish, consumed chiefly for their high sensory values, also demonstrate a similar nutritive value as well as provide zinc that improves the functioning of the nervous system. Nevertheless, seafood are likely to pose risk to consumer’s health since they contain a variety of toxins. In addition, the risk is magnified by the fact that those toxins are usually thermo-resistant and cannot be eliminated by such treatments as cooking.
18

Ozonation as an alternative method of disinfecting knives for use in meat processing

81%
Uradzinski J., Wysok B., Bielicki Z., Gomolka-Pawlicka M.
Bulletin of the Veterinary Institute in Puławy
|
2005
|
tom 49
|
nr 4
19

Prevalence and antimicrobial resistance of Campylobacter isolates from poultry offals

71%
Wysok B., Wojtacka J., Wiszniewska-Laszczych A., Szteyn J., Gomolka-Pawlicka M.
Medycyna Weterynaryjna
|
2017
|
tom 73
|
nr 09
The aim of the study was to determine the presence of Campylobacter strains in poultry by-products and define antimicrobial resistance of isolates. In total, 400 samples were tested among which 300 included the liver, heart and stomach, and 100 samples represented the contents of the cecum. The samples were taken from chickens and turkeys in the slaughterhouse after evisceration. The prevalence of Campylobacter in chicken samples was 100% with regards to the contents of cecum and offal. The turkey origin Campylobacter strains were noted in 76% of the livers, 78% hearts and 82% gizzards. The samples of cecum contents were positive in 60%. Species analysis of the strains isolated showed C. jejuni as dominant. The estimation of sensitivity to antibiotics showed that Campylobacter strains were most frequently resistant to quinolones and tetracyclines. Resistance to ciprofloxacin was detected among 52.7% and 52.5% chicken and turkey origin strains. The same was noted regarding nalidixic acid, resistance to which was shown in 56% and 58.5% isolates, respectively. Regarding tetracyclines, the highest resistance of the strains from chicken and turkey was detected to doxycyclinum in 61.3% and 53.3% of isolates, respectively. However the highest sensitivity was showed to erythromycin, gentamicin and chloramphenicol. Only one C. coli strain from turkey offal was resistant to gentamicin. Simultaneously multi drug resistance was defined. The aimed studies showed that 62% of C. jejuni and 53.8% of C. coli strains from chicken offal were resistant to two or more agents. In turkey origin isolates MDR was detected in 54.7% of C. jejuni and 53.3% of C. coli strains.
20

Ocena występowania plazmidowych genów zjadliwości spv oraz antybiotykooporność szczepów Salmonella izolowanych z mleka

61%
Wiszniewska-Laszczych A., Zdrodowska B., Wysok B., Szteyn J., Liedtke K., Gomolka-Pawlicka M., Wojtacka J.
Medycyna Weterynaryjna
|
2018
|
tom 74
|
nr 01
The aim of the study was to measure the frequency of occurrence of Salmonella spp. in raw milk, to identify their serotype, as well as to determine their antibiotic resistance and the presence of Salmonella plasmid virulence (spv) genes. Out of 300 bulk tank milk samples, 5.3% were contaminated with Salmonella spp. All strains isolated belonged to the serovar S enteritidis, as confirmed by serotyping and molecular methods. The presence of spv genes was determined by PCR. Spv genes were present, in different patterns, in all strains tested. SpvA gene was present in all isolates (100%), spvB in 56.25%, spvC in 62.5%, spvD in 75%, and spvR in 56.25%. Antibiotic resistance was evaluated according to the NCCLS recommendations. All isolates were sensitive to ciprofloxacin (CIP), gentamicin (GE), and chloramphenicol (CH). Thirteen strains were resistant to ampicillin (AMP), 8 to erythromycin (E), 1 to doxycycline (DO), and 1 to tetracycline (TE). Different frequency of occurrence of the spv genes in Salmonella strains isolated from raw milk demonstrates their high adaptability. As many as 87.5% of isolates showed resistance to at least one of the antibiotics tested.
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