Campylobacter jejuni from farm to fork: Campylobacteriosis and chicken meat (original) (raw)
Campylobacteriosis is one of the four primary etiologies of foodborne diarrheal illnesses globally. The disease affects 1 out of 10 individuals worldwide, with 33 million life years lost annually. There is evidence that campylobacteriosis is increasing in its occurrence in developed countries, but research is lacking in those with developing economies such as the Philippines. Of the 34 Campylobacter species known to date, C. jejuni subsp. jejuni and C. coli are the most common case isolates. These bacteria are commensals of the intestinal tract of animals, among which, chickens and their meats have been implicated as the primary source of human campylobacteriosis. All the components of the poultry production chain contribute to the zoonotic transmission of the foodborne pathogen. Inadequate farm biosecurity measures and unsanitary dressing procedures bleed into high contamination loads of chicken meats at the market and consumer levels. Attempts to decrease C. jejuni in poultry include rearing and management modifications, alterations in slaughter and dressing procedures, novel packaging technologies, and hygienic practices in food preparation. Antimicrobial resistance of C. jejuni has been increasingly reported globally. On the veterinary public health front, studies are needed to continuously assess C. jejuni as a pathogen in the poultry production line and the consumer level. This paper reviewed C. jejuni as a foodborne pathogen and its close association with chicken meat as its food vehicle of infection.
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