Prevalence of campylobacters in chicken flocks during the summer of 1999 in Finland (original) (raw)
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A 1-year epidemiological study of campylobacters in 18 Swedish chicken farms
Preventive Veterinary Medicine, 1996
During processing, Campylobucter may be spread over the carcass. Thus, undercooked chicken meat, or other foods contaminated by raw chicken can act as a source of infection to humans. This study was conducted to identify risk factors for chicken flocks being colonized with Cumpylobacter. Eighteen chicken farms with altogether 62 chicken compartments were studied for 1 year with visits during each growing period and sampling of chicken caecal contents at slaughter. Four to six subsequent flocks were raised in each compartment during the study. A detailed questionnaire was used to record farm parameters such as building materials, feed and water equipment, hygiene and management routines. Cumpylobucter prevalence varied between farms, between growing periods within the farms and also during the year, with lowest prevalence during the spring. Campylobacters were isolated from 27% out of 287 flocks. Only two farms were negative at all samplings. Often the flock following a positive flock in a compartment was negative, indicating that normal cleaning and disinfecting routines are sufficient for eliminating the bacteria from the house. Usually only one serotype was found in each positive flock. Cumpylobacter occurrence increased with the age of the chickens at slaughter, and also with flock size.
Prevalence and counts of Campylobacter spp. in poultry meat at retail level in Estonia
Food Control, 2014
Campylobacter contamination of poultry meat at retail level was studied in two surveys during the twelve-month period of 2012 in Estonia. The data from these surveys were combined and analyzed, partially together, in order to comprehensively estimate the prevalence and possible seasonality of Campylobacter in poultry and in poultry meat products in Estonia. Mostly Estonian, Lithuanian and Latvian products, representing the most typical origins of poultry products on the Estonian retail market, were sampled and analyzed in these surveys. The first survey, organized by the Estonian Veterinary and Food Board, focused on Campylobacter prevalence in poultry meat at retail level. The second survey, at the Estonian University of Life Sciences, focused on Campylobacter prevalence and counts in fresh broiler chicken meat at retail level. Additionally, broiler chicken caecal samples were collected at slaughterhouse level for the estimation of the seasonal variation of Campylobacter colonization. Caecal samples were collected weekly from a broiler chicken slaughterhouse belonging to a company representing over 95% of all commercial broiler production in Estonia. A total of 606 poultry meat samples at retail level and 380 broiler chicken caecal samples at slaughterhouse level were collected and analyzed. A total of 20.8% of the poultry meat and 39.2% of the caecal samples were found positive for Campylobacter spp. The mean number of Campylobacters in fresh broiler chicken meat in the positive samples was 3.20 log 10 CFU/g. A distinct seasonal variation in the Campylobacter contamination of broiler chicken meat was observed, which peaked during the warm summer period.
Campylobacter spp. in Icelandic poultry operations and human disease
Epidemiology and Infection, 2003
We describe the observed relationship of campylobacter in poultry operations to human cases in a closed environment. During 1999 in Iceland, domestic cases of campylobacteriosis reached peak levels at 116/100 000 and in 2000 dropped to 33/100 000. Approximately 62 % of broiler carcass rinses were contaminated with Campylobacter spp. in 1999. During 2000, only 15% of the broiler flocks tested Campylobacter spp. positive. In 2000, carcasses from flocks which tested positive on the farms at 4 weeks of age were subsequently frozen prior to distribution. We suggest that public education, enhanced on-farm biological security measures, carcass freezing and other unidentified factors, such as variations in weather, contributed to the large reduction in poultry-borne campylobacteriosis. There is no immediate basis for assigning credit to any specific intervention. We continue to seek additional information to understand the decline in campylobacteriosis and to create a risk assessment model for Campylobacter spp. transmission through this well defined system.
Consumption and handling of chicken meat are well-known risk factors for acquiring campylobacteriosis. This study aimed to describe the Campylobacter jejuni population in Finnish chickens and to investigate the distribution of C. jejuni genotypes on Finnish chicken farms over a period of several years. We included 89.8% of the total C. jejuni population recovered in Finnish poultry during 2004, 2006, 2007, 2008, and 2012 and used multilocus sequence typing (MLST) and pulsed-field gel electrophoresis (PFGE) to characterize the 380 isolates. The typing data was combined with isolate information on collection-time and farm of origin. The C. jejuni prevalence in chicken slaughter batches was low (mean 3.0%, CI95% [1.8%, 4.2%]), and approximately a quarter of Finnish chicken farms delivered at least one positive chicken batch yearly. In general, the C. jejuni population was diverse as represented by a total of 63 sequence types (ST), but certain predominant MLST lineages were identified. ST-45 clonal complex (CC) accounted for 53% of the isolates while ST-21 CC and ST-677 CC covered 11% and 9% of the isolates, respectively. Less than half of the Campylobacter positive farms (40.3%) delivered C. jejuni-contaminated batches in multiple years, but the genotypes (ST and PFGE types) generally varied from year to year. Therefore, no evidence for a persistent C. jejuni source for the colonization of Finnish chickens emerged. Finnish chicken farms are infrequently contaminated with C. jejuni compared to other European Union (EU) countries, making Finland a valuable model for further epidemiological studies of the C. jejuni in poultry flocks.
High occurrence of Campylobacter spp. in Latvian broiler chicken production
Food Control, 2013
Campylobacteriosis in humans is caused by thermotolerant Campylobacter spp., most commonly by C. jejuni and C. coli. However, no official data for human campylobacteriosis in Latvia is available or cases are heavily under-reported. In accordance with Commission Decision 2007/516/EC the Campylobacter spp. baseline study was performed in 2008 in Latvia but there was no continuous monitoring for the Campylobacter at broiler chicken production level in 2009. The aim of the present study was to determine the occurrence of Campylobacter spp. in broiler chicken production at slaughterhouse and retail level in Latvia. Poultry samples originated from the two biggest Latvian broiler slaughterhouses. Altogether, 240 fresh broiler chicken neck skins, 2400 intact broiler chicken intestines and 240 fresh broiler chicken carcasses were collected during the year 2010. A total of 92.5% of the pooled intestine samples; 60.8% of the neck skin samples and 56.3% of carcasses were positive for Campylobacter spp. There was seasonal variation in proportions of Campylobacter positive samples with seasonal peak on summer months.
Campylobacter control strategies in European poultry production
World's Poultry Science Journal, 2011
In 2008 as in previous four years, campylobacteriosis was the most frequently reported zoonotic disease in humans in the European Union (EU) with fresh poultry meat as one of the most important reservoir of human infection (EFSA, 2010a). The reduction of campylobacter prevalence and load in live poultry is believed to be one of the most effective ways of reducing the contamination of foodstuffs and the number of human campylobacter cases. On this purpose some European Member States adopted national campylobacter control or monitoring programs but a European strategy to reduce campylobacter is still missing. The first step in this direction has been a European Union-wide baseline survey carried out in 2008 at slaughterhouses to obtain comparable values of prevalence of campylobacter in broiler batches and on broiler carcasses for all Member States. Current pre-harvest strategies available to reduce campylobacter contamination in poultry production include the application of on-farm b...
SCVMJ, XIX (2) 2014 Incidence of Campylobacter in slaughtered chicken
A total 2565 samples (1890 samples of frozen chicken, 660 samples of freshly slaughter chicken were collected from neck skin, cloacal skin and drip and 15 samples of washing containers) from super market and slaughter poultry house in Egypt and examined for presence of Campylobacter. The Campylobacter was detected by 16.7 % of all examined samples. Incidence of Campylobacter in frozen samples was 7.94 %, 1.59 %, 9.0 % in neck skin, cloacal skin and drip respectively. The results freshly slaughter chicken of revealed 32.73 % incidence of Campylobacter in samples. The incidence of Campylobacter in the examined washing water were 100%. The cross contamination was occurred during the slaughter processing. And Continues test of poultry carcasses and by-product before packing and distribution is highly recommended with application of good hygienic measure importance to reduce human infection. Introduction Campylobactriosis is the major important zoonotic gastrointestinal disease around th...