Estrategias para disminuir la presencia de Campylobacter spp. en el pollo (original) (raw)
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Presence of Campylobacter spp. in nature
Zbornik Matice Srpske Za Prirodne Nauke, 2004
Presence of bacteria from Campylobacter spp. in nature and their importance encourages many researchers to study their biology.
Occurrence and enumeration of Campylobacter spp. during the
2013
Background: Thermotolerant Campylobacter is among the more prevalent bacterial pathogens that cause foodborne diseases. This study aimed at evaluating the occurrence of thermotolerant Campylobacter contamination in chicken carcasses and processing plant stations (chilling water, scalding water, defeathering machinery, evisceration machine, and transport crates) in two of the Chilean main slaughterhouses. In addition, the isolation rates of thermotolerant Campylobacter during evisceration and following chiller processing were compared. Results: The overall slaughterhouse contamination with thermotolerant Campylobacter was 54%. Differences were evident when the results from each plant were compared (plant A and plant B was 72% and 36%, respectively). The sampling points with the greatest contamination rates in both plants were after evisceration (90% and 54%, for plants A and B respectively). The decrease of thermotolerant Campylobacter contamination after chilling was significant (2 and 1.6 logs for plant A and B respectively P < 0.05). Conclusion: Our findings indicate that chilling process has a limited effect in the final products Campylobacter contamination because poultry enter the slaughter processing with high counts of contamination. This may represent a health risk to consumers, if proper cooking practices are not employed. The levels and frequencies of Campylobacter found during the processing of Chilean poultry appear to be similar to those reported elsewhere in the world.
Campylobacter: from microbiology to prevention
E79 In last years, Campylobacter spp has become one of the most important foodborne pathogens even in high-income countries. Particularly, in Europe, Campylobacteriosis is, since 2005, the foodborne disease most frequently notified and the second in USA, preceded by the infection due to Salmonella spp. Campylobacter spp is a commensal microorganism of the gastrointestinal tract of many wild animals (birds such as ducks and gulls), farm animals (cattle and pigs) and companion animals (such as dogs and cats) and it is responsible for zoonoses. The transmission occurs via the fecal-oral route through ingestion of contaminated food and water. The disease varied from a watery diarrhea to a severe inflammatory diarrhea with abdominal pain and fever and can be burdened by some complications. The main recognized sequelae are Guillain-Barré Syndrome (GBS), the Reactive Arthritis (REA) and irritable bowel syndrome (IBS). Recently, many cases of Campylobacter spp isolated from human infections, showed an important resistance to various antibiotics such as tetracyclines and fluoroquinolones. For these reasons, the prevention of this infection plays an essential role. Many preventive measures exist to limit the transmission of the pathogens and the subsequent disease such as the health surveillance, the vaccination of the poultry and the correct food hygiene throughout the entire production chain. A global surveillance of Campylobacteriosis is desirable and should include data from all countries, including notifications of cases and the microbiological data typing of strains isolated from both human and animal cases.
Brazilian Journal of Veterinary Research and Animal Science, 2011
Campylobacter fetus é o agente etiológico da campilobacteriose genital bovina, uma doença sexualmente transmissível que está associada com perdas reprodutivas em bovinos. Campylobacter coloniza a vagina e o útero e então infecta as células epiteliais do endométrio. O objetivo deste trabalho foi desenvolver um modelo ex vivo para quantificar a adesão de Campylobacter às células-alvo naturais específicas; este é um passo fundamental para o estabelecimento da infecção e estudos acerca da adesão e citotoxicidade sobre as células do hospedeiro natural não estão disponíveis. Os ensaios foram realizados a través da semeadura de Campylobacter fetus venerealis em culturas celulares epiteliais vaginais e uterinas.Células HeLa foram utilizadas como controle.A aderência bacteriana foi confirmada por microscopia óptica e a determinação da porcentagem de bactérias aderidas foi realizada em lâminas tingidas imunoquimicamente. Os resultados são apresentados como porcentagem de células com Campyloba...
The Role of Environmental Reservoirs in Human Campylobacteriosis
International Journal of Environmental Research and Public Health, 2013
Campylobacteriosis is infection caused by the bacteria Campylobacter spp. and is considered a major public health concern. Campylobacter spp. have been identified as one of the most common causative agents of bacterial gastroenteritis. They are typically considered a foodborne pathogen and have been shown to colonise the intestinal mucosa of all food-producing animals. Much emphasis has been placed on controlling the foodborne pathway of exposure, particularly within the poultry industry, however, other environmental sources have been identified as important contributors to human infection. This paper aims to review the current literature on the sources of human exposure to Campylobacter spp. and will cover contaminated poultry, red meat, unpasteurised milk, unwashed fruit and vegetables, compost, wild bird faeces, sewage, surface water, ground water and drinking water. A comparison of current Campylobacter spp. identification methods from environmental samples is also presented. The review of literature suggests that there are multiple and diverse sources for Campylobacter infection. Many environmental sources result in direct human exposure but also in contamination of the food processing industry. This review provides useful information for risk assessment.
Avian Diseases Digest, 2008
Twenty-two commercial broiler flocks and their carcasses, totaling 546 samples (450 collected from a poultry farm and 96 from a slaughterhouse), were surveyed for the presence of Campylobacter. The positive results for Campylobacter among the analyzed samples were homogeneous, yielding 81.8% for cecal droppings, 80.9% for feces, and 80.4% for cloacal swabs. Preenrichment and direct plating showed that 77.85% and 81.8% of cloacal swabs, respectively, were positive for Campylobacter compared to 99.0% and 97.9% of carcasses testing positive with the pre-enrichment and direct plating methods. The Campylobacter count averaged 7.0 log 10 colony-forming units (CFU)/g in cecal droppings, 5.15 log 10 CFU/carcass after defeathering, and 4.24 log 10 CFU/carcass after chilling. The samples were identified by the API Campy system as Campylobacter jejuni subsp. jejuni (68.8%), Campylobacter coli (8.3%), Campylobacter jejuni subsp. doylei (6.3%), Campylobacter upsaliensis (4.2%), and Campylobacter fetus subsp. fetus (2.1%). The analyzed broiler flocks were positive for Campylobacter in 81.8% of the cases, thus characterizing the occurrence of this pathogen in a broiler-producing region in southern Brazil. These results highlight the importance of programs targeted at the reduction of Campylobacter in poultry products, in order to minimize the risks for consumers.
Prevalencija i kontrola termotolerantnih Campylobacter spp. u svježem mesu peradi u Maroku
Meso Prvi Hrvatski Casopis O Mesu, 2007
The prevalence of thermo-tolerant Campylobacter spp. was investigated in the raw poultry meat freshly slaughtered and retailed in Oujda area (Morocco). The results showed a high level of contamination of 62% of the meat samples analysed. The identifi cation of the isolates showed the dominance of Campylobacter jejuni over Campylobacter coli, with frequencies of 90% and 10%, respectively. Some natural condiments, traditionally used in food preparations in Morocco, were tested for their antimicrobial activity on some isolates of C. jejuni and C. coli. Some of these condiments, including cinnamon, lemon juice, vinegar and sodium chloride showed a high inhibitory effect. While the others, including onion, lemon pH7, ginger, red and black peppers, cumin, garlic, parsley, coriander and saffron showed a slight or no inhibitory effect. The MICs of the most effective condiments were measured, and their in-vivo activity on fresh poultry meat, previously inoculated with Campylobacter cells, was evaluated. The results showed a high effectiveness of 1% (v/v) of lemon juice and vinegar and 2% (w/v) of cinnamon and sodium chloride in decontaminating the inoculated poultry meat, indicated by the elimination of Campylobacter cells to the undetectable level after 2 hours of inoculation.