Prevalence of Campylobacter jejuni and Campylobacter coli from broilers at conventional and kosher abattoirs and retail stores

Prevalence of Campylobacter jejuni and Campylobacter coli from broilers at conventional and kosher abattoirs and retail stores

We studied and compared the prevalence of Campylobacter jejuni and Campylobacter coli in chicken carcasses from conventional and kosher broiler abattoirs and retail stores. The prevalence of thermotolerant Campylobacter-positive carcasses was 94.0 (kosher) and 32.0% (conventional) (p<0.0001), whi...

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Published in:Revista argentina de microbiología Vol. 52; no. 3; pp. 217 - 220
Main Authors: Guirin, Guillermo F., Brusa, Victoria, Adriani, Cristian D., Leotta, Gerardo A.
Format: Journal Article
Language:English
Published: Elsevier España, S.L.U 01-07-2020
Subjects:
Abattoir
Campylobacter
Chicken
Frigorífico
Kosher
Locales de expendio
Pollo
Retail store
Frigorífico
Locales de expendio
Abattoir
Chicken
Kosher
Pollo
Retail store
Campylobacter
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Summary:We studied and compared the prevalence of Campylobacter jejuni and Campylobacter coli in chicken carcasses from conventional and kosher broiler abattoirs and retail stores. The prevalence of thermotolerant Campylobacter-positive carcasses was 94.0 (kosher) and 32.0% (conventional) (p<0.0001), while the prevalence of samples contaminated with C. jejuni, C. coli and simultaneously with both species was 36.0, 2.0 and 56.0% (kosher) and 26.0, 4.0 and 2.0% (conventional) (p<0.0001), respectively. Samples of chicken carcasses (n=25) and food contact surfaces (tables, n=25; knives, n=25) from 25 retails were collected and risk quantification was performed. Retails were categorized as high-risk (n=11), moderate-risk (n=11) and low-risk (n=3). Nineteen (76.0%) carcasses, 20 (80.0%) tables and 18 (72.0%) knives were Campylobacter-positive. Retails and abattoirs proved to be sources of carcass contamination with Campylobacter spp. Carcasses from kosher abattoirs were mostly contaminated with Campylobacter spp., whereas C. coli was the most prevalent species isolated from carcasses in retail stores. El objetivo del estudio fue determinar y comparar la prevalencia de Campylobacter jejuni y Campylobacter coli en carcasas de pollo obtenidas en frigoríficos por faena convencional y kosher, y en locales de expendio. La prevalencia de Campylobacter spp. termotolerante fue del 94,0 (kosher) y del 32,0% (convencional) (p<0,0001). La prevalencia de muestras contaminadas con C. jejuni, C. coli y con ambas especies fue del 36,0, del 2,0 y del 56,0% (Kosher) y del 26,0, del 4,0 y del 2,0% (convencional) (p<0,0001), respectivamente. Se tomaron muestras de carcasas (n=25) y superficies (tablas, n=25; cuchilla, n=25) en 25 locales. Los locales fueron categorizados como de riesgo alto (n=11), moderado (n=11) y bajo (n=3). Diecinueve (76,0%) carcasas, 20 (80,0%) tablas y 18 (72,0%) cuchillas fueron positivas para Campylobacter spp. Frigoríficos y locales fueron fuente de contaminación de carcasas con Campylobacter spp. La prevalencia de Campylobacter spp. fue mayor en carcasas kosher. Campylobactercoli fue la especie más prevalente en carcasas de locales.
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ISSN:0325-7541
DOI:10.1016/j.ram.2019.07.002