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Kim JS, Kim TY, Lim MC, Khan MSI. Campylobacter control strategies at postharvest level. Food Sci Biotechnol 2024; 33:2919-2936. [PMID: 39220305 PMCID: PMC11364751 DOI: 10.1007/s10068-024-01644-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 05/09/2024] [Accepted: 06/17/2024] [Indexed: 09/04/2024] Open
Abstract
Campylobacter is highly associated with poultry and frequently causes foodborne illness worldwide. Thus, effective control measures are necessary to reduce or prevent human infections. In this review, Campylobacter control methods applicable at postharvest level for poultry meat during production, storage, and preparation are discussed. Drying and temperature are discussed as general strategies. Traditional strategies such as steaming, freezing, sanitizing, organic acid treatment, and ultraviolet light treatment are also discussed. Recent advances in nanotechnology using antibacterial nanoparticles and natural antimicrobial agents from plants and food byproducts are also discussed. Although advances have been made and there are various methods for preventing Campylobacter contamination, it is still challenging to prevent Campylobacter contamination in raw poultry meats with current methods. In addition, some studies have shown that large strain-to-strain variation in susceptibility to these methods exists. Therefore, more effective methods or approaches need to be developed to substantially reduce human infections caused by Campylobacter.
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Affiliation(s)
- Joo-Sung Kim
- Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
- Department of Food Biotechnology, Korea University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon, 34113 Republic of Korea
| | - Tai-Yong Kim
- Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | - Min-Cheol Lim
- Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
- Department of Food Biotechnology, Korea University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon, 34113 Republic of Korea
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2
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Qu Z, Shah DH, Sablani SS, Ross CF, Sankaran S, Tang J. Thermal inactivation kinetics of Salmonella and Campylobacter in chicken livers. Poult Sci 2024; 103:103961. [PMID: 38941761 PMCID: PMC11260320 DOI: 10.1016/j.psj.2024.103961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/29/2024] [Accepted: 06/04/2024] [Indexed: 06/30/2024] Open
Abstract
Salmonella and Campylobacter are major foodborne pathogens that cause outbreaks associated with contaminated chicken liver. Proper cooking is necessary to avoid the risk of illness to consumers. This study tested the thermal inactivation of a 4-strain Salmonella cocktail and a 3-strain Campylobacter cocktail in chicken livers separately at temperatures ranging from 55.0 to 62.5°C. Inoculated livers were sealed in aluminum cells and immersed in a water bath. The decimal reduction time (D-values) of Salmonella in chicken livers were 9.01, 2.36, 0.82, and 0.23 min at 55.0, 57.5, 60.0, and 62.5°C, respectively. The D-values of Campylobacter ranged from 2.22 min at 55.0°C to 0.19 min at 60.0°C. Salmonella and Campylobacter had similar z-values in chicken livers of 4.8 and 4.6°C, respectively. Chicken livers can be heated to internal temperatures of 70.0 to 73.9°C for at least 1.6 to 0.2 s to achieve a 7-log reduction of Salmonella. Validation tests demonstrated that heating chicken livers to internal temperatures of 70.0 to 73.9°C for 2 to 0 s resulted in a reduction of Salmonella exceeding 7 logs. Collectively, these data show that Salmonella exhibits higher heat resistance than Campylobacter in chicken livers. Therefore, Salmonella could be considered as the target pathogen when designing thermal treatments or cooking instructions for liver products. These findings will aid in designing effective thermal processing for both industrial and home cooking to eliminate Salmonella and Campylobacter, ensuring consumer safety when consuming chicken liver products.
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Affiliation(s)
- Zhi Qu
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Devendra H Shah
- Department of Veterinary Microbiology and Pathology, Washington State University, Pullman, WA, 99164-6120, USA; Texas Tech University School of Veterinary Medicine, Amarillo, TX, 79106, USA.
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Carolyn F Ross
- School of Food Science, Washington State University, Pullman, WA, 99164-6120, USA
| | - Sindhuja Sankaran
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, 99164-6120, USA
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3
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El-Saadony MT, Saad AM, Yang T, Salem HM, Korma SA, Ahmed AE, Mosa WFA, Abd El-Mageed TA, Selim S, Al Jaouni SK, Zaghloul RA, Abd El-Hack ME, El-Tarabily KA, Ibrahim SA. Avian campylobacteriosis, prevalence, sources, hazards, antibiotic resistance, poultry meat contamination, and control measures: a comprehensive review. Poult Sci 2023; 102:102786. [PMID: 37454641 PMCID: PMC10371856 DOI: 10.1016/j.psj.2023.102786] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 05/05/2023] [Accepted: 05/13/2023] [Indexed: 07/18/2023] Open
Abstract
Avian campylobacteriosis is a vandal infection that poses human health hazards. Campylobacter is usually colonized in the avian gut revealing mild signs in the infected birds, but retail chicken carcasses have high contamination levels of Campylobacter spp. Consequently, the contaminated avian products constitute the main source of human infection with campylobacteriosis and result in severe clinical symptoms such as diarrhea, abdominal pain, spasm, and deaths in sensitive cases. Thus, the current review aims to shed light on the prevalence of Campylobacter in broiler chickens, Campylobacter colonization, bird immunity against Campylobacter, sources of poultry infection, antibiotic resistance, poultry meat contamination, human health hazard, and the use of standard antimicrobial technology during the chicken processing of possible control strategies to overcome such problems.
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Affiliation(s)
- Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Ahmed M Saad
- Department of Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Tao Yang
- Key Laboratory of Tropical Translational Medicine of Ministry of Education, School of Pharmacy, Hainan Medical University, Haikou, 571199, China
| | - Heba M Salem
- Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Ahmed Ezzat Ahmed
- Biology Department, College of Science, King Khalid University, Abha, 61413, Saudi Arabia; Research Center for Advanced Materials Science (RCAMS), King Khalid University, Abha, 61413, Saudi Arabia
| | - Walid F A Mosa
- Plant Production Department (Horticulture-Pomology), Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, 21531, Egypt
| | - Taia A Abd El-Mageed
- Department of Soils and Water, Faculty of Agriculture, Fayoum University, Fayoum, 63514, Egypt
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, 72388, Saudi Arabia
| | - Soad K Al Jaouni
- Department of Hematology/Oncology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah, 21589, Saudi Arabia
| | - Rashed A Zaghloul
- Department Agricultural Microbiology, Faculty of Agriculture, Benha University, Moshtohor, Qaluybia, 13736, Egypt
| | - Mohamed E Abd El-Hack
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Khaled A El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
| | - Salam A Ibrahim
- Food Microbiology and Biotechnology Laboratory, Carver Hall, College of Agriculture and Environmental Sciences, North Carolina A & T State University, Greensboro, NC, 27411-1064
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4
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Stewart J, Pavic A. Advances in enteropathogen control throughout the meat chicken production chain. Compr Rev Food Sci Food Saf 2023; 22:2346-2407. [PMID: 37038302 DOI: 10.1111/1541-4337.13149] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 04/12/2023]
Abstract
Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade, a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain; however, in the past decade there has not been a review on the entire chain-farm to fork-of poultry production. For this review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial antienteropathogen products and interventions are advised to perform an internal validation and fit-for-purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on nonchemical application within the processing plant and how a combination of synergisticinterventions through the production chain may contribute to reducing the overall carcass burden of enteropathogens, coupled with increased consumer education on safe handling and cooking of poultry.
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Affiliation(s)
- Jack Stewart
- Birling Laboratories Pty Ltd, Bringelly, New South Wales, Australia
| | - Anthony Pavic
- Birling Laboratories Pty Ltd, Bringelly, New South Wales, Australia
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Ghielmetti G, Seth-Smith HMB, Roloff T, Cernela N, Biggel M, Stephan R, Egli A. Whole-genome-based characterization of Campylobacter jejuni from human patients with gastroenteritis collected over an 18 year period reveals increasing prevalence of antimicrobial resistance. Microb Genom 2023; 9:mgen000941. [PMID: 36809179 PMCID: PMC9997746 DOI: 10.1099/mgen.0.000941] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 12/04/2022] [Indexed: 02/23/2023] Open
Abstract
Campylobacteriosis is the most common cause of acute gastrointestinal bacterial infection in Europe, with most infections linked to the consumption of contaminated food. While previous studies found an increasing rate of antimicrobial resistance (AMR) in Campylobacter spp. over the past decades, the investigation of additional clinical isolates is likely to provide novel insights into the population structure and mechanisms of virulence and drug resistance of this important human pathogen. Therefore, we combined whole-genome sequencing and antimicrobial-susceptibility testing of 340 randomly selected Campylobacter jejuni isolates from humans with gastroenteritis, collected in Switzerland over an 18 year period. In our collection, the most common multilocus sequence types (STs) were ST-257 (n=44), ST-21 (n=36) and ST-50 (n=35); the most common clonal complexes (CCs) were CC-21 (n=102), CC-257 (n=49) and CC-48 (n=33). High heterogeneity was observed among STs, with the most abundant STs recurring over the entire study period, while others were observed only sporadically. Source attribution based on ST assigned more than half of the strains to the 'generalist' category (n=188), 25 % as 'poultry specialist' (n=83), and only a few to 'ruminant specialist' (n=11) or 'wild bird' origin (n=9). The isolates displayed an increased frequency of AMR from 2003 to 2020, with the highest rates of resistance observed for ciprofloxacin and nalidixic acid (49.8 %), followed by tetracycline (36.9 %). Quinolone-resistant isolates carried chromosomal gyrA mutations T86I (99.4 %) and T86A (0.6 %), whereas tetracycline-resistant isolates carried tet(O) (79.8 %) or mosaic tetO/32/O (20.2 %) genes. A novel chromosomal cassette carrying several resistance genes, including aph(3')-III, satA and aad(6), and flanked by insertion sequence elements was detected in one isolate. Collectively, our data revealed an increasing prevalence of resistance to quinolones and tetracycline in C. jejuni isolates from Swiss patients over time, linked to clonal expansion of gyrA mutants and acquisition of the tet(O) gene. Investigation of source attribution suggests that infections are most likely related to isolates from poultry or generalist backgrounds. These findings are relevant to guide future infection prevention and control strategies.
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Affiliation(s)
- Giovanni Ghielmetti
- Institute for Food Safety and Hygiene, Section of Veterinary Bacteriology, University of Zurich, Zurich, Switzerland
- Applied Microbiology Research, Department of Biomedicine, University of Basel, Basel, Switzerland
| | - Helena M. B. Seth-Smith
- Applied Microbiology Research, Department of Biomedicine, University of Basel, Basel, Switzerland
- Clinical Bacteriology and Mycology, University Hospital Basel, Basel, Switzerland
- Swiss Institute for Bioinformatics, Basel, Switzerland
| | - Tim Roloff
- Applied Microbiology Research, Department of Biomedicine, University of Basel, Basel, Switzerland
- Clinical Bacteriology and Mycology, University Hospital Basel, Basel, Switzerland
- Swiss Institute for Bioinformatics, Basel, Switzerland
| | - Nicole Cernela
- Institute for Food Safety and Hygiene, University of Zurich, Zurich, Switzerland
| | - Michael Biggel
- Institute for Food Safety and Hygiene, University of Zurich, Zurich, Switzerland
| | - Roger Stephan
- Institute for Food Safety and Hygiene, University of Zurich, Zurich, Switzerland
| | - Adrian Egli
- Applied Microbiology Research, Department of Biomedicine, University of Basel, Basel, Switzerland
- Clinical Bacteriology and Mycology, University Hospital Basel, Basel, Switzerland
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6
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Chagneau S, Gaucher ML, Thériault WP, Fravalo P, Thibodeau A. Observations supporting hypothetical commensalism and competition between two Campylobacter jejuni strains colonizing the broiler chicken gut. Front Microbiol 2023; 13:1071175. [PMID: 36817113 PMCID: PMC9937062 DOI: 10.3389/fmicb.2022.1071175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Accepted: 12/22/2022] [Indexed: 01/27/2023] Open
Abstract
Campylobacter jejuni is the most prevalent bacterial foodborne pathogen in humans. Given the wide genetic diversity of C. jejuni strains found in poultry production, a better understanding of the relationships between these strains within chickens could lead to better control of this pathogen on farms. In this study, 14-day old broiler chickens were inoculated with two C. jejuni strains (103 or 107 CFU of D2008b and 103 CFU of G2008b, alone or together) that were previously characterized in vitro and that showed an opposite potential to compete for gut colonization in broilers. Liver samples and ileal and cecal contents were collected and used to count total C. jejuni and to quantify the presence of each strain using a strain specific qPCR or PCR approach. Ileal tissue samples were also collected to analyze the relative expression level of tight junction proteins. While a 103 CFU inoculum of D2008b alone was not sufficient to induce intestinal colonization, this strain benefited from the G2008b colonization for its establishment in the gut and its extraintestinal spread. When the inoculum of D2008b was increased to 107 CFU - leading to its intestinal and hepatic colonization - a dominance of G2008b was measured in the gut and D2008b was found earlier in the liver for birds inoculated by both strains. In addition, a transcript level decrease of JAM2, CLDN5 and CLDN10 at 7 dpi and a transcript level increase of ZO1, JAM2, OCLN, CLDN10 were observed at 21 dpi for groups of birds having livers contaminated by C. jejuni. These discoveries suggest that C. jejuni would alter the intestinal barrier function probably to facilitate the hepatic dissemination. By in vitro co-culture assay, a growth arrest of D2008b was observed in the presence of G2008b after 48 h of culture. Based on these results, commensalism and competition seem to occur between both C. jejuni strains, and the dynamics of C. jejuni intestinal colonization and liver spread in broilers appear to be strain dependent. Further in vivo experimentations should be conducted to elucidate the mechanisms of commensalism and competition between strains in order to develop adequate on-farm control strategies.
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Affiliation(s)
- Sophie Chagneau
- Research Chair in Meat Safety, Department of Pathology and Microbiology, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada,Swine and Poultry Infectious Diseases Research Center (CRIPA), Department of Pathology and Microbiology, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada,*Correspondence: Sophie Chagneau, ✉
| | - Marie-Lou Gaucher
- Research Chair in Meat Safety, Department of Pathology and Microbiology, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada,Swine and Poultry Infectious Diseases Research Center (CRIPA), Department of Pathology and Microbiology, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada,Groupe de Recherche sur les Maladies Infectieuses en Production Animale (GREMIP), Department of Pathology and Microbiology, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada
| | - William P. Thériault
- Research Chair in Meat Safety, Department of Pathology and Microbiology, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada,Swine and Poultry Infectious Diseases Research Center (CRIPA), Department of Pathology and Microbiology, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada
| | - Philippe Fravalo
- Chaire Agroalimentaire du Conservatoire National des Arts et Métiers, Paris, France
| | - Alexandre Thibodeau
- Research Chair in Meat Safety, Department of Pathology and Microbiology, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada,Swine and Poultry Infectious Diseases Research Center (CRIPA), Department of Pathology and Microbiology, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada,Groupe de Recherche sur les Maladies Infectieuses en Production Animale (GREMIP), Department of Pathology and Microbiology, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada,Alexandre Thibodeau, ✉
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7
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Hutchison ML, Harrison D, Tchòrzewska MA, González-Bodí S, Madden RH, Corry JEL, Allen VM. Quantitative Determination of Campylobacter on Broilers along 22 United Kingdom Processing Lines To Identify Potential Process Control Points and Cross-Contamination from Colonized to Uncolonized Flocks. J Food Prot 2022; 85:1696-1707. [PMID: 36135722 DOI: 10.4315/jfp-22-204] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 09/20/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT As part of a program to reduce numbers of the human pathogen Campylobacter on retail chickens, 22 broiler processing lines, representing more than 90% of UK production, were characterized by enumerating Campylobacter on pooled neck skins after exsanguination, scalding, defeathering, evisceration, crop removal, inside-outside washing, and air-chilling stages of processing. Sixteen of the processing lines investigated showed significant (P < 0.05) reductions in Campylobacter numbers because of carcass scalding. However, in all of these lines, the following defeathering stage caused a significant increase in Campylobacter contamination that effectively negated the reductions caused by scalding. On four processing lines, primary chilling also caused a significant reduction in numbers of Campylobacter. On three lines, there was a significant microbiological benefit from inside-outside washing. The stages where Campylobacter numbers were reduced require further investigation to determine the specific mechanisms responsible so that the observed pathogen reductions can be optimized and then more widely implemented. The transfer of up to 4 log CFU Campylobacter per g of neck skin from a colonized flock to a following uncolonized flock was observed. Cross-contamination was substantial and still detectable after 5,000 carcasses from an uncolonized flock had been processed. Numbers of Campylobacter recovered from the uncolonized flocks were highest on the first of the uncolonized birds to pass along the line, and in general, the numbers declined as more uncolonized birds were processed. Air sampling recovered low numbers at the processing stages monitored, indicating that airborne transmission was unlikely to be the primary transfer mechanism operating for cross-contamination between flocks. HIGHLIGHTS
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Affiliation(s)
- M L Hutchison
- Hutchison Scientific Ltd., Broughty Ferry, Dundee, DD5 3EZ, UK.,School of Veterinary Science, University of Bristol, Langford, BS40 5DU, UK
| | - D Harrison
- School of Veterinary Science, University of Bristol, Langford, BS40 5DU, UK
| | - M A Tchòrzewska
- School of Veterinary Science, University of Bristol, Langford, BS40 5DU, UK
| | - S González-Bodí
- School of Veterinary Science, University of Bristol, Langford, BS40 5DU, UK.,Centro de Biotecnología y Genómica de Plantas, Universidad Politécnica de Madrid (UPM), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), 28223, Madrid, Spain
| | - R H Madden
- Agri-Food & Biosciences Institute, Newforge Lane, Belfast, BT9 5PX, UK
| | - J E L Corry
- School of Veterinary Science, University of Bristol, Langford, BS40 5DU, UK
| | - V M Allen
- School of Veterinary Science, University of Bristol, Langford, BS40 5DU, UK
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8
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Chicken Skin Decontamination of Thermotolerant Campylobacter spp. and Hygiene Indicator Escherichia coli Assessed by Viability Real-Time PCR. Pathogens 2022; 11:pathogens11060706. [PMID: 35745559 PMCID: PMC9230925 DOI: 10.3390/pathogens11060706] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/31/2022] [Accepted: 06/10/2022] [Indexed: 11/17/2022] Open
Abstract
Thermotolerant Campylobacter spp. are fecal contaminants of chicken meat with serious implications for human health. E. coli is considered as hygiene indicator since, in contrast to Campylobacter. spp., the bacterium is generally present in the avian gut. Stress exposure may transiently cease bacterial division. Therefore, colony forming units (CFU) may underestimate the infection risk of pathogens. We developed a viability real-time PCR (v-qPCR) for the quantification of viable E. coli targeting the uidA gene, encoding β-glucuronidase, which is usually detected for phenotypic species identification. The short- and long-term effects of decontaminating chicken skin on the survival of both C. jejuni and an ESBL-producing E. coli were evaluated by CFU and v-qPCR. The results showed that freezing and storage in cool conditions are potentially underestimated by CFU but not by v-qPCR. The effect of treatment with peroxyacetic acid on survival was consistently detected by CFU and v-qPCR. v-qPCR analysis detected bacterial survival upon the application of lactic acid, which awaits further analysis. Interestingly, both bacteria showed similar kinetics of inactivation upon the application of reduction strategies, suggesting that E. coli might be a complementary hygiene indicator. We conclude that v-qPCR can improve food safety under the consideration of some limitations.
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9
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Møretrø T, Nguyen-The C, Didier P, Maître I, Izsó T, Kasza G, Skuland SE, Cardoso MJ, Ferreira VB, Teixeira P, Borda D, Dumitrascu L, Neagu C, Nicolau AI, Anfruns-Estrada E, Foden M, Voysey P, Langsrud S. Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries. Int J Food Microbiol 2021; 347:109172. [PMID: 33812164 DOI: 10.1016/j.ijfoodmicro.2021.109172] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 01/06/2023]
Abstract
About 40% of foodborne infections are acquired in the home. The aim of the present study was to track contamination of pathogens during domestic food preparation and link the contamination to preparation practices. Research participants from 87 households in six European countries were observed and interviewed during shopping and preparation of a chicken and vegetable meal. The presence of Salmonella spp., Campylobacter spp. and norovirus on raw chicken, kitchen surfaces, cloths and sponges was determined. The prevalence of Campylobacter on raw chicken varied from 8.3% in Norway (NO) to 80% in France (FR) and Portugal (PT), with a mean prevalence of 57%. Campylobacter was found on half of the products that had been frozen and appeared to be less prevalent on chicken from supermarkets than other sources. Salmonella was found in 8.6% of raw chicken samples, exclusively from Hungary (HU). A relationship between observed practices and spread of pathogens to kitchen surfaces was found only for the use of cutting boards for chicken and/or vegetables. After food preparation, Campylobacter and Salmonella were isolated from 23% (samples derived from HU, RO, UK) and 8.7% (HU), respectively of cutting boards. Research participants in France and Portugal were more likely to buy products that fitted their recipe, with less need for using cutting boards. Using the same board and knife for vegetables after using it for chicken and without washing with detergent was common in Portugal and Romania, but not in the other countries. Contamination with Campylobacter to other kitchen surfaces or washing utensils were found in five households (UK, RO, PT). Rinsing chicken in sinks was common in three countries (PT, HU, RO), and washing vegetables in the same sink was also usual. Prevalence of Norovirus was low, with detection in one out of 451 samples. The participants' awareness of the risk posed by pathogens from raw chicken differed among the six countries, with higher awareness in Norway and the UK than the other countries studied. In conclusion, practices intended to avoid cross-contamination from chicken to kitchen surfaces and washing utensils are not established among consumers in all European countries. Nevertheless, cross-contamination events that disseminate infectious doses of pathogens seems to be rare, probably due to the relatively low levels of pathogens in food combined with food preferences. Food safety interventions must consider the national food culture, preferences, practices and the prevalence and levels of pathogens in food. Emphasis should be on providing and promoting chicken products with lower risk (prevalence of pathogens, ready-to-cook) and safe use of cutting boards.
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Affiliation(s)
- Trond Møretrø
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, N-1430 Ås, Norway.
| | | | - Pierrine Didier
- INRAE, Avignon Université, UMR SQPOV, 84000 Avignon, France; ESA. USC1422 GRAPPE, Ecole Supérieure d'Agricultures (ESA), INRAE, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 49007 Angers Cedex, France
| | - Isabelle Maître
- ESA. USC1422 GRAPPE, Ecole Supérieure d'Agricultures (ESA), INRAE, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 49007 Angers Cedex, France
| | - Tekla Izsó
- NFCSO, National Food Chain Safety Office, H-1024 Keleti Károly u. 24., Budapest, Hungary
| | - Gyula Kasza
- NFCSO, National Food Chain Safety Office, H-1024 Keleti Károly u. 24., Budapest, Hungary
| | - Silje E Skuland
- Consumption Research Norway (SIFO), Oslo Metropolitan University, Oslo, Norway
| | - Maria João Cardoso
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Vania B Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Daniela Borda
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Loredana Dumitrascu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Corina Neagu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Anca Ioana Nicolau
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, 800201, Galati, Romania
| | - Eduard Anfruns-Estrada
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, Barcelona 08028, Spain
| | - Mike Foden
- Keele University, Staffordshire, United Kingdom
| | - Phil Voysey
- Campden BRI, Chipping Campden, Gloucestershire GL55 6LD, UK
| | - Solveig Langsrud
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, N-1430 Ås, Norway
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10
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A One Health Perspective on a Multi-hurdle Approach to Combat Campylobacter spp. in Broiler Meat. CURRENT CLINICAL MICROBIOLOGY REPORTS 2021. [DOI: 10.1007/s40588-021-00167-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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11
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Sher AA, Ashraf MA, Mustafa BE, Raza MM. Epidemiological trends of foodborne Campylobacter outbreaks in the United States of America, 1998-2016. Food Microbiol 2021; 97:103751. [PMID: 33653524 DOI: 10.1016/j.fm.2021.103751] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 12/20/2020] [Accepted: 01/19/2021] [Indexed: 02/06/2023]
Abstract
Campylobacter is a major cause of foodborne diarrheal infections in the United States of America (USA). This study aimed to elucidate the patterns of Campylobacter foodborne outbreaks temporally and spatially concerning food vehicles. We collected the data of foodborne outbreaks from 1998 to 2016 reported to the Centers for Disease Control and Prevention. The incidence rate of outbreaks for each food source was calculated and analyzed for each variable including season, food location, and census region. Overall, 465 single-state outbreaks and 8003 cases were reported during 1998-2016. Outbreaks were frequently attributed to dairy products (32%), chicken (17%) and vegetables (6%). Binomial regression analysis showed that compared to chicken items, the highest rate ratio of outbreaks was associated with dairy products (1.86) followed by vegetables (1.35) and meat products (0.76). More outbreaks were reported in the summer (35%) followed by the spring (26%) and fall (22%) season. We found that the highest number of outbreaks occurred in the West 159 (34%) and Midwest 137 (29%) census regions. The study highlights the role of dairy, chicken, and vegetables as food vehicles in Campylobacter outbreaks. Findings from this study can help in devising strategies to mitigate the increasing occurrence of Campylobacter foodborne outbreaks.
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Affiliation(s)
- Azam Ali Sher
- Comparative Medicine and Integrative Biology, College of Veterinary Medicine, Michigan State University, East Lansing, MI, 48824, USA; Environmental and Integrative Toxicological Sciences, Michigan State University, East Lansing, MI, 48824, USA.
| | - Muhammad Adnan Ashraf
- Institute of Microbiology, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan.
| | - Bahar E Mustafa
- University of Agriculture, Faisalabad. Sub- Campus, Toba Tek Singh, 36050, Pakistan.
| | - Muhammad Mohsin Raza
- Department of Plant Pathology and Microbiology, Iowa State University, Ames, IA, 50011, USA.
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12
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Yu Z, Joossens M, Kerkhof PJ, Houf K. Bacterial shifts on broiler carcasses at retail upon frozen storage. Int J Food Microbiol 2021; 340:109051. [PMID: 33485099 DOI: 10.1016/j.ijfoodmicro.2021.109051] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 12/21/2020] [Accepted: 01/06/2021] [Indexed: 01/18/2023]
Abstract
Freezing broiler carcasses, industrially or at home, not only delays spoilage, but also is expected to increase food safety by hampering growth of food pathogens. However, detailed knowledge on microbial changes after a short or longer freezing period of fresh broiler meat in home freezing setting is lacking and no comparison between different freezing periods has been published yet. The present study combined classical isolation techniques and identification by MALDI-TOF MS with 16S rRNA amplicon sequencing to assess bacterial contamination on broiler carcasses that were either bought fresh and then frozen for short periods (total n = 20) in home freezing, or industrial frozen one (total n = 4) at retail. Changes in total aerobic bacteria (TAB) were also studied on 78 freshly bought broiler carcasses that were then stored frozen for up to 6 months in domestic freezers. Salmonella and Campylobacter were examined to assess the effect of freezing on controlling common foodborne pathogens. The contamination level of mesophilic and psychrotrophic TAB was numerically equal on carcasses at retail, either fresh or frozen at different time points. After short and long freezing period, a decrease in counts of mesophilic TAB was observed, while changes in counts of psychrotrophic TAB were rarely observed. No correlation between home freezing period and TAB load, either mesophilic (R = -0.006, p = 0.949) or psychrotrophic (R = 0.080, p = 0.389), was observed. No Salmonella and Campylobacter was detected on industrial frozen carcasses but on fresh carcasses at retail, either pre-freezing or after freezing. The bacterial communities were influenced by freezing, in which some genera showed significantly changes in relative abundance after freezing. In conclusion, from a food safety point of view, freezing of meat products does not serve as safety hurdle, and freezing should only be considered as a method for extending shelf life compared with fresh chicken meat. Applying hygienic slaughter procedures to keep the initial contamination as low as possible, and the maintenance of the cold chain during further processing are the key factors in food safety.
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Affiliation(s)
- Zhongjia Yu
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - Marie Joossens
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - Pieter-Jan Kerkhof
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - Kurt Houf
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium.
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13
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Rivas L, Dupont PY, Gilpin B, Withers H. Prevalence and Genotyping of Campylobacter jejuni and Campylobacter coli from Ovine Carcasses in New Zealand. J Food Prot 2021; 84:14-22. [PMID: 32766835 DOI: 10.4315/jfp-20-220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Accepted: 08/03/2020] [Indexed: 02/03/2023]
Abstract
ABSTRACT A pilot survey was performed to determine the prevalence of Campylobacter jejuni and Campylobacter coli on three age classes (lamb, hogget, and mutton) of ovine carcass trim postdressing and prechill. Sampling of hogget carcasses was undertaken 6 months before sampling of lamb and mutton carcasses. A total of 120 trim samples were collected from 11 processing plants across New Zealand. All samples were enriched and screened using PCR for the presence of C. jejuni and C. coli, and isolation was attempted for all screen-positive samples. Enumeration of Campylobacter from lamb trim samples showed that Campylobacter bacteria were present in very low numbers (<10 CFU/g). The overall prevalence of Campylobacter for ovine trim based on PCR detection was 33% (39 of 120 samples), with prevalences for hogget, lamb, and mutton carcass trim of 56% (28 of 50), 11% (4 of 35), and 20% (7 of 35), respectively. Whole genome sequencing was performed on a selection of C. jejuni and C. coli isolates, and the data were used to subtype using multilocus sequence typing (MLST) and whole genome MLST. Twenty-five MLST sequence types (STs) were identified among 44 isolates, including ST42, ST50, ST3222, and ST3072, which have been previously reported to be associated with ruminant sources. Four novel STs were also identified. Whole genome MLST analysis further discriminated isolates within a single ST type and demonstrated a genetic diversity among the ovine isolates collected. Genes associated with the oxacillinase class of β-lactamase enzymes were identified in 41 of 44 Campylobacter isolates. This study provides preliminary data that can be incorporated into existing source attribution models to assist in determining the potential contribution of ovine sources to the burden of campylobacteriosis in New Zealand. HIGHLIGHTS
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Affiliation(s)
- Lucia Rivas
- Institute of Environmental Science and Research, P.O. Box 29181, Christchurch, 8053, New Zealand (ORCID: https://orcid.org/0000-0001-9666-495X [L.R.])
| | - Pierre-Yves Dupont
- Institute of Environmental Science and Research, P.O. Box 29181, Christchurch, 8053, New Zealand (ORCID: https://orcid.org/0000-0001-9666-495X [L.R.])
| | - Brent Gilpin
- Institute of Environmental Science and Research, P.O. Box 29181, Christchurch, 8053, New Zealand (ORCID: https://orcid.org/0000-0001-9666-495X [L.R.])
| | - Helen Withers
- New Zealand Food Safety, Ministry for Primary Industries, P.O. Box 2526, Wellington, 6140, New Zealand
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14
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Sylte MJ, Shippy DC, Bearson BL, Bearson SMD. Detection of Campylobacter jejuni liver dissemination in experimentally colonized turkey poults. Poult Sci 2020; 99:4028-4033. [PMID: 32731990 PMCID: PMC7597910 DOI: 10.1016/j.psj.2020.03.042] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 03/10/2020] [Accepted: 03/23/2020] [Indexed: 12/03/2022] Open
Abstract
Consumption of contaminated poultry products, including chicken livers, is the main source of human campylobacteriosis and approximately 90% of human cases are caused by Campylobacter jejuni subsp. jejuni (C. jejuni). Recent culinary trends that favor undercooked chicken livers may be responsible for outbreaks. Turkey is an emerging human protein source, and poultry livers are commonly prepared in popular cuisine such as pâté. The mechanism of how Campylobacter disseminates to poultry liver tissue is unknown. We have previously demonstrated that certain strains of C. jejuni persistently colonize turkeys with the highest density in the ceca. Whether C. jejuni disseminates to the liver of turkeys following intestinal colonization is unknown. In this study, 45 D of hatch turkey poults were co-housed for 30 D. Five poults were euthanized to screen for Campylobacter colonization, and were free of detectable Campylobacter. The remaining 40 poults were randomly split into 2 rooms, with 20 poults per room. At 35 D of age, poults were inoculated by oral gavage with 1 × 106 cfu of C. jejuni isolate NCTC 11168 or mock-inoculated with sterile medium. Ten poults from each room were euthanized at 7 and 14 D post-inoculation (dpi), and cecal contents and livers were cultured and/or enriched for Campylobacter. Livers were harvested aseptically. The ceca of C. jejuni-inoculated poults were highly colonized at 7 and 14 dpi with approximately 108 cfu/mL of cecal contents. At 7 and 14 dpi, 3 and 5 of 10 liver samples were positive for C. jejuni culture (8.6 × 103 cfu/g of liver ± 4.43 × 103 and 5.10 × 103 cfu/g of liver ± 1.74 × 103), respectively. At 14 dpi, liver samples were cultured by enrichment, and 6 of 10 were positive for Campylobacter. Some liver samples may be below the limit of detection for direct plate culturing. These data determined that turkey liver is a potential reservoir of C. jejuni following intestinal colonization, and identified a potential food safety consideration when turkey liver is prepared for human or pet food consumption.
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Affiliation(s)
- Matthew J Sylte
- Food Safety and Enteric Pathogens Research Unit, National Animal Disease Center (NADC), U.S. Department of Agriculture (USDA), Agricultural Research Services (ARS), Ames, IA, USA.
| | - Daniel C Shippy
- Food Safety and Enteric Pathogens Research Unit, National Animal Disease Center (NADC), U.S. Department of Agriculture (USDA), Agricultural Research Services (ARS), Ames, IA, USA
| | - Bradley L Bearson
- Agroecosystems Management Research Unit, National Laboratory for Agriculture and the Environment, ARS, USDA, Ames, IA, USA
| | - Shawn M D Bearson
- Food Safety and Enteric Pathogens Research Unit, National Animal Disease Center (NADC), U.S. Department of Agriculture (USDA), Agricultural Research Services (ARS), Ames, IA, USA
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15
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Berrang M, Cox N, Meinersmann R, Bowker B, Zhuang H, Huff H. Mild heat and freezing to lessen bacterial numbers on chicken liver. J APPL POULTRY RES 2020. [DOI: 10.1016/j.japr.2019.10.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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16
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Challenges and Opportunities towards the Development of Risk Assessment at the Consumer Phase in Developing Countries-The Case of Campylobacter Cross-Contamination during Handling of Raw Chicken in Two Middle Eastern Countries. Pathogens 2020; 9:pathogens9010062. [PMID: 31963109 PMCID: PMC7168655 DOI: 10.3390/pathogens9010062] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 01/13/2020] [Accepted: 01/14/2020] [Indexed: 12/16/2022] Open
Abstract
In many low- and middle-income countries, data limitations are a major challenge facing the development of food safety risk assessment. In the present study, a questionnaire data collection tool was designed with an emphasis on gathering specific data points required by a risk modeller for simulating a scenario of Campylobacter cross-contamination during handling of raw chicken meat at the consumer phase. The tool was tested in practice to support its value and applicability in settings where data limitations are a challenge. The study subjects were 450 consumers in two Middle Eastern settings: Alexandria in Egypt (n = 200) and Thi-Qar in Iraq (n = 250). The majority (78.5%) of respondents in Egypt opted for wet markets/live bird shops as their preferred source of chicken meat. In contrast, 59.6% of Iraqi respondents preferred to buy chicken meat from supermarkets. Added to that, 73.0% of consumers in Egypt and 56.8% of consumers in Iraq viewed the quality of frozen chicken as “inferior” to that of chicken from wet markets. Almost all respondents in both Egypt and Iraq shared the practice of washing chicken in water before cooking. The percentage of consumers who ‘very frequently’ or ‘frequently’ prepare chicken prior to making the salad was 32.5% and 55.2% in Egypt and Iraq, respectively. A sizeable proportion of respondents in Iraq (40.8%) reported that they did not consider washing their hands with soapy water after touching raw chicken and preparing a salad in their home kitchen. Finally, 28.8% and 6.5% of respondents in Iraq and Egypt, respectively, indicated that they would not consider using a separate cutting board to avoid cross-contamination between raw chicken and salad. The data collection tool used in this study was designed in the first instance to match a conceptualised risk assessment framework, and that enabled the simultaneous collection of data points on consumption frequency, serving sizes, purchasing patterns, retail chain diversity and food handling practices. Results from such study design could be used for future development of a quantitative risk assessment model and to support food safety promotion efforts for domestic consumers in two of the most populated Middle Eastern countries.
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17
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Walker LJ, Wallace RL, Smith JJ, Graham T, Saputra T, Symes S, Stylianopoulos A, Polkinghorne BG, Kirk MD, Glass K. Prevalence of Campylobacter coli and Campylobacter jejuni in Retail Chicken, Beef, Lamb, and Pork Products in Three Australian States. J Food Prot 2019; 82:2126-2134. [PMID: 31729918 DOI: 10.4315/0362-028x.jfp-19-146] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The aim of this study was to investigate the prevalence and distribution of Campylobacter species in a variety of fresh and frozen meat and offal products collected from retail outlets in New South Wales (NSW), Queensland (Qld), and Victoria (Vic). A total of 1,490 chicken, beef, lamb, and pork samples were collected from Australian supermarkets and butcher shops over a 2-year sampling period (October 2016 to October 2018). Campylobacter spp. were detected in 90% of chicken meat and 73% of chicken offal products (giblet and liver), with significantly lower prevalence in lamb (38%), pork (31%), and beef (14%) offal (kidney and liver). Although retail chicken meat was frequently contaminated with Campylobacter, the level of contamination was generally low. Where quantitative analysis was conducted, 98% of chicken meat samples, on average, had <10,000 CFU Campylobacter per carcass, with 10% <21 CFU per carcass. Campylobacter coli was the most frequently recovered species in chicken meat collected in NSW (53%) and Vic (56%) and in chicken offal collected in NSW (77%), Qld (59%), and Vic (58%). In beef, lamb, and pork offal, C. jejuni was generally the most common species (50 to 86%), with the exception of pork offal collected in NSW, where C. coli was more prevalent (69%). Campylobacter prevalence was significantly higher in fresh lamb (46%) and pork (31%) offal than in frozen offal (17 and 11%, respectively). For chicken, beef, and pork offal, the prevalence of Campylobacter spp. was significantly higher on delicatessen products compared with prepackaged products. This study demonstrated that meat and offal products are frequently contaminated with Campylobacter. However, the prevalence is markedly different in different meats, and the level of chicken meat portion contamination is generally low. By identifying the types of meat and offal products types that pose the greatest risk of Campylobacter infection to consumers, targeted control strategies can be developed.
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Affiliation(s)
- Liz J Walker
- National Centre for Epidemiology and Population Health, The Australian National University, Canberra, Australian Capital Territory 2601, Australia (ORCID: https://orcid.org/0000-0001-6978-7604 [R.L.W.]; https://orcid.org/0000-0001-5905-1310 [K.G.])
| | - Rhiannon L Wallace
- National Centre for Epidemiology and Population Health, The Australian National University, Canberra, Australian Capital Territory 2601, Australia (ORCID: https://orcid.org/0000-0001-6978-7604 [R.L.W.]; https://orcid.org/0000-0001-5905-1310 [K.G.])
| | - James J Smith
- Queensland Health, Food Safety Standards and Regulation, Health Protection Branch, Brisbane, Queensland 4006, Australia
| | - Trudy Graham
- Queensland Health Forensic and Scientific Services, Brisbane, Queensland 4108, Australia
| | - Themy Saputra
- New South Wales Food Authority, Sydney, New South Wales 2127, Australia
| | - Sally Symes
- Department of Health and Human Services, Melbourne, Victoria 3000, Australia
| | | | - Benjamin G Polkinghorne
- National Centre for Epidemiology and Population Health, The Australian National University, Canberra, Australian Capital Territory 2601, Australia (ORCID: https://orcid.org/0000-0001-6978-7604 [R.L.W.]; https://orcid.org/0000-0001-5905-1310 [K.G.])
| | - Martyn D Kirk
- National Centre for Epidemiology and Population Health, The Australian National University, Canberra, Australian Capital Territory 2601, Australia (ORCID: https://orcid.org/0000-0001-6978-7604 [R.L.W.]; https://orcid.org/0000-0001-5905-1310 [K.G.])
| | - Kathryn Glass
- National Centre for Epidemiology and Population Health, The Australian National University, Canberra, Australian Capital Territory 2601, Australia (ORCID: https://orcid.org/0000-0001-6978-7604 [R.L.W.]; https://orcid.org/0000-0001-5905-1310 [K.G.])
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18
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The evaluation of gamma irradiation and cold storage for the reduction of Campylobacter jejuni in chicken livers. Food Microbiol 2019; 82:249-253. [DOI: 10.1016/j.fm.2019.02.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 02/25/2019] [Accepted: 02/25/2019] [Indexed: 11/21/2022]
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19
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Jung Y, Porto-Fett ACS, Shoyer BA, Henry E, Shane LE, Osoria M, Luchansky JB. Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers. J Food Prot 2019; 82:834-843. [PMID: 31009249 DOI: 10.4315/0362-028x.jfp-18-430] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
We surveyed chicken livers from various sources for the presence and levels of Salmonella. The pathogen was recovered from 148 (59.4%) of 249 chicken livers purchased at retail stores in Delaware, New Jersey, and Pennsylvania over about a 9-month period. Positive samples harbored Salmonella at levels of 6.4 most probable number (MPN)/g to 2.4 log CFU/g. The percentage of Salmonella-positive livers purchased at retail outlets in New Jersey (72%, 59 of 82 livers) was significantly higher (P < 0.05) than the percentage for livers purchased in Delaware (48%, 36 of 75 livers); however, this percentage was not significantly different (P > 0.05) from that for livers purchased in Pennsylvania (57.6%, 53 of 92 livers). The pathogen was also recovered more often (P = 0.019) from livers that were packaged by retailers (81 of 121 livers, 66.9%) than from livers packaged directly by processors (67 of 128 livers, 52.3%). In related studies, 12 (5.8%) of 207 chicken livers harvested from birds on a research farm tested positive for Salmonella at levels of 0.4 to 2.2 MPN/g. The recovery rate of Salmonella was 4.4% (6 of 135 livers) from livers with the gall bladder attached and 8.3% (6 of 72 livers) from livers when the gall bladder was removed at harvest on the research farm. We also quantified the levels of a nine-strain cocktail (ca. 6.5 log CFU/g) of Salmonella strains inoculated externally onto or internally into livers both before and after extended cold storage. Storage for at least 2 days at 4°C or 15 days at -20°C resulted in a decrease of about 1.0 log CFU/g in pathogen levels. Given the relatively high recovery rate (ca. 6.0 to 60.0%) and high (possibly illness causing) levels (0.4 MPN/g to 2.4 CFU/g) of Salmonella associated with chicken livers in the present study, further interventions for processors are needed to lower the prevalence and levels of this pathogen on poultry liver.
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Affiliation(s)
- Yangjin Jung
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Elizabeth Henry
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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20
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Karki AB, Wells H, Fakhr MK. Retail liver juices enhance the survivability of Campylobacter jejuni and Campylobacter coli at low temperatures. Sci Rep 2019; 9:2733. [PMID: 30804407 PMCID: PMC6389972 DOI: 10.1038/s41598-018-35820-7] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Accepted: 11/10/2018] [Indexed: 12/12/2022] Open
Abstract
The high prevalence of Campylobacter spp. in retail liver products was previously reported and has been linked to several outbreaks of campylobacteriosis. The main objective of this study was to investigate the influence of retail liver juices on the survivability of several strains of C. jejuni and C. coli, which were previously isolated from various retail meats at 4 °C. All tested Campylobacter strains showed higher survival in beef liver juice (BLJ) and chicken liver juice (CLJ) as compared to beef and chicken juices (BJ and CJ) or Mueller Hinton broth (MHB) at 4 °C. Overall, C. jejuni strains showed greater survival in retail liver and meat juices as compared to C. coli. CLJ enhanced biofilm formation of most C. coli strains and supported growth in favorable conditions. When diluted, retail liver and meat juices enhanced survival of Campylobacter strains at low temperatures and increased aerotolerance. In conclusion, beef and chicken liver juices enhanced the survival of C. jejuni and C. coli strains at low temperatures, which helps explain the high prevalence of Campylobacter spp. in retail liver products.
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Affiliation(s)
- Anand B Karki
- Department of Biological Science, The University of Tulsa, Tulsa, OK, 74104, USA
| | - Harrington Wells
- Department of Biological Science, The University of Tulsa, Tulsa, OK, 74104, USA
| | - Mohamed K Fakhr
- Department of Biological Science, The University of Tulsa, Tulsa, OK, 74104, USA.
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21
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Lanier WA, Hale KR, Geissler AL, Dewey-Mattia D. Chicken Liver-Associated Outbreaks of Campylobacteriosis and Salmonellosis, United States, 2000-2016: Identifying Opportunities for Prevention. Foodborne Pathog Dis 2018; 15:726-733. [PMID: 30192164 PMCID: PMC6247982 DOI: 10.1089/fpd.2018.2489] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Chicken liver has been implicated in several reported U.S. illness outbreaks, probably caused by inadequate cooking and pathogen contamination. To identify commonalities among these outbreaks that could represent targets for prevention, we describe chicken liver–associated U.S. outbreaks during 2000–2016 reported to the Food Safety and Inspection Service, to the Centers for Disease Control and Prevention, and in published literature. We identified 28 outbreaks (23 [82.1%] were campylobacteriosis only, 3 [10.7%] were salmonellosis only, and 2 [7.1%] were caused by both pathogens), with 18 (64.3%) occurring during 2014–2016. Common outbreak features included blended chicken liver dishes (e.g., pâté; 24 [85.7%]), inadequate cooking (26 [92.8%]), and preparation in foodservice settings (e.g., sit-down restaurants; 25 [89.3%]). The increasing frequency of reported outbreaks highlights chicken liver as an important food safety problem. Public health partners should collaborate on prevention measures, including education on proper foodservice preparation of blended chicken liver dishes.
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Affiliation(s)
- William A Lanier
- 1 U.S. Public Health Service Commissioned Corps , Rockville, Maryland.,2 Food Safety and Inspection Service , U.S. Department of Agriculture, Washington, District of Columbia
| | - Kis Robertson Hale
- 1 U.S. Public Health Service Commissioned Corps , Rockville, Maryland.,2 Food Safety and Inspection Service , U.S. Department of Agriculture, Washington, District of Columbia
| | - Aimee L Geissler
- 1 U.S. Public Health Service Commissioned Corps , Rockville, Maryland.,3 Centers for Disease Control and Prevention , U.S. Department of Health and Human Services, Atlanta, Georgia
| | - Daniel Dewey-Mattia
- 3 Centers for Disease Control and Prevention , U.S. Department of Health and Human Services, Atlanta, Georgia
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22
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Seguino A, Chintoan-Uta C, Smith SH, Shaw DJ. Public health significance of Campylobacter spp. colonisation of wild game pheasants (Phasianus colchicus) in Scotland. Food Microbiol 2018; 74:163-170. [DOI: 10.1016/j.fm.2018.04.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 04/05/2018] [Accepted: 04/06/2018] [Indexed: 11/26/2022]
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23
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Berrang ME, Meinersmann RJ, Cox NA, Thompson TM. Multilocus Sequence Subtypes of Campylobacter Detected on the Surface and from Internal Tissues of Retail Chicken Livers. J Food Prot 2018; 81:1535-1539. [PMID: 30132716 DOI: 10.4315/0362-028x.jfp-18-131] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Foodborne campylobacteriosis has been traced to undercooked chicken liver. The objectives of this study were to determine the prevalence of Campylobacter associated with chicken livers at retail and to determine which subtypes are detected on the surface and in the internal tissues of the livers. Fifteen packages of fresh chicken livers, each representing a unique combination of processing plant and sell-by date, were collected at each of three retail grocery stores in Georgia. Three intact, undamaged livers per container ( n = 45) were selected and sampled using each three methods: outside swab, inside swab accessed by pressing through a heat-sterilized outer surface, and whole liver blended in enrichment broth. Each liver sample with 0.1 mL of exudate from packages was cultured for Campylobacter by plating on Campy-Cefex agar. The most prevalent Campylobacter colony type from each positive sample was subjected to whole genome sequencing and multilocus sequence typing. Campylobacter was detected in at least one sample from every package. Surface swabs were positive for 29 of 45 livers, but significantly fewer swabs of internal tissue were positive, 14 of 45 ( P < 0.01). Campylobacter was detected in 30 of 45 blended whole liver samples. Multiple subtypes were detected from eight livers. In four livers, a different subtype was dominant on the surface than was dominant internally. In one liver, three subtypes were detected. Various subtypes of Campylobacter can be readily isolated from fresh retail chicken livers; therefore, undercooked chicken livers pose a food safety risk.
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Affiliation(s)
- M E Berrang
- U.S. Department of Agriculture, Agricultural Research Service, U.S. National Poultry Research Center, Athens, Georgia 30605, USA
| | - R J Meinersmann
- U.S. Department of Agriculture, Agricultural Research Service, U.S. National Poultry Research Center, Athens, Georgia 30605, USA
| | - N A Cox
- U.S. Department of Agriculture, Agricultural Research Service, U.S. National Poultry Research Center, Athens, Georgia 30605, USA
| | - T M Thompson
- U.S. Department of Agriculture, Agricultural Research Service, U.S. National Poultry Research Center, Athens, Georgia 30605, USA
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24
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Carron M, Chang YM, Momanyi K, Akoko J, Kiiru J, Bettridge J, Chaloner G, Rushton J, O’Brien S, Williams N, Fèvre EM, Häsler B. Campylobacter, a zoonotic pathogen of global importance: Prevalence and risk factors in the fast-evolving chicken meat system of Nairobi, Kenya. PLoS Negl Trop Dis 2018; 12:e0006658. [PMID: 30102697 PMCID: PMC6122836 DOI: 10.1371/journal.pntd.0006658] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 09/04/2018] [Accepted: 07/02/2018] [Indexed: 11/18/2022] Open
Abstract
Campylobacteriosis is a leading foodborne zoonosis worldwide, and is frequently associated with handling and consumption of poultry meat. Various studies indicate that Campylobacter causes a substantial human disease burden in low to middle-income countries, but data regarding the organism's epidemiology in countries like Kenya are scarce. In sub-Saharan Africa, 3.8 million deaths of children under-5 years of age are reported annually. Of those, 25% are caused by diarrheal diseases, and Campylobacter is one of the most frequently isolated bacteria from diarrheic children. With the growth of urban conglomerates, such as Kenya's capital, Nairobi, changes in diets, food production systems, and retailing dynamics, it is likely that exposure and susceptibility to this pathogen will change. Therefore, the importance of Campylobacter disease burden in Kenya may increase further. The objectives of this study were: 1) to determine the prevalence of Campylobacter spp. in Nairobi's small-scale chicken farms and meat retailers, and 2) to identify potential risk factors associated with its presence in those sites. The prevalence data provides the first detailed baseline for this pathogen in the urban Kenyan context. The risk factors provide context-specific insights for disease managers. A cross-sectional study of broiler, indigenous chicken farms, and chicken meat retailers, was conducted in a peri-urban, low to middle-income area (Dagoretti), and a very-low income informal settlement (Kibera) of Nairobi. Chicken faeces were collected using one pair of boot socks per farm, and 3 raw chicken meat samples were purchased per retailer. Samples were cultured for viable Campylobacter spp. using mCCDA, followed by blood agar plates in aerobic/microaerobic conditions for prevalence calculations. A questionnaire-based survey on sanitary, sourcing and selling practices was conducted at each site for risk factor identification using logistic regression analyses. A total of 171 farm premises and 53 retailers were sampled and interviewed. The prevalence results for Campylobacter spp. were between 33 to 44% for broiler and indigenous chicken farms, 60% and 64% for retailers, in Dagoretti and Kibera, respectively. Univariable logistic regression showed an association between Campylobacter spp. presence and the easiness of cleaning the display material used by the retailer. Restricting access to the flock was also associated with the pathogen's presence. Multivariable logistic regression identified the selling of defrosted meat as a retailer risk factor (OR: 4.69; 95% CI: 1.31-19.97), calling for more investigation of the reported repetitive freezing-thawing processes and cold chain improvement options. At the farm-level, having a pen floor of material not easy to clean was found to increase the risk (OR: 2.31; 95%CI: 1.06-5.37). The relatively high prevalence of Campylobacter spp. across different areas and value chain nodes indicates a clear human exposure risk. The open nature of both small-scale broiler and indigenous chicken production practices with low biosecurity, hygiene and informal transactions, likely plays a role in this. While gradual improvement of farm biosecurity is recommended, risk factors identified suggest that consumer education and enforcement of basic food safety principles at the retailer end of the food continuum represent key targets for risk reduction in informal settings.
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Affiliation(s)
- Maud Carron
- Royal Veterinary College (RVC), Pathobiology and Population Sciences, Hatfield, United Kingdom
- Leverhulme Centre for Integrative Research on Agriculture and Health (LCIRAH), London, United Kingdom
| | - Yu-Mei Chang
- Royal Veterinary College (RVC), Pathobiology and Population Sciences, Hatfield, United Kingdom
| | - Kelvin Momanyi
- International Livestock Research Institute (ILRI), Animal and Human Health Programme, Nairobi, Kenya
| | - James Akoko
- International Livestock Research Institute (ILRI), Animal and Human Health Programme, Nairobi, Kenya
| | - John Kiiru
- Centre for Microbiology Research, Kenya Medical Research Institute (KEMRI), Nairobi, Kenya
| | - Judy Bettridge
- International Livestock Research Institute (ILRI), Animal and Human Health Programme, Nairobi, Kenya
- Institute of Infection and Global Health, University of Liverpool, Leahurst Campus, Neston, United Kingdom
| | - Gemma Chaloner
- Institute of Infection and Global Health, University of Liverpool, Leahurst Campus, Neston, United Kingdom
| | - Jonathan Rushton
- Institute of Infection and Global Health, University of Liverpool, Leahurst Campus, Neston, United Kingdom
| | - Sarah O’Brien
- Institute of Infection and Global Health, University of Liverpool, Leahurst Campus, Neston, United Kingdom
| | - Nicola Williams
- Institute of Infection and Global Health, University of Liverpool, Leahurst Campus, Neston, United Kingdom
| | - Eric M. Fèvre
- International Livestock Research Institute (ILRI), Animal and Human Health Programme, Nairobi, Kenya
- Institute of Infection and Global Health, University of Liverpool, Leahurst Campus, Neston, United Kingdom
| | - Barbara Häsler
- Royal Veterinary College (RVC), Pathobiology and Population Sciences, Hatfield, United Kingdom
- Leverhulme Centre for Integrative Research on Agriculture and Health (LCIRAH), London, United Kingdom
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25
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John DA, Williams LK, Kanamarlapudi V, Humphrey TJ, Wilkinson TS. The Bacterial Species Campylobacter jejuni Induce Diverse Innate Immune Responses in Human and Avian Intestinal Epithelial Cells. Front Microbiol 2017; 8:1840. [PMID: 29033908 PMCID: PMC5626877 DOI: 10.3389/fmicb.2017.01840] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Accepted: 09/08/2017] [Indexed: 11/13/2022] Open
Abstract
Campylobacter remain the major cause of human gastroenteritis in the Developed World causing a significant burden to health services. Campylobacter are pathogens in humans and chickens, although differences in mechanistic understanding are incomplete, in part because phenotypic strain diversity creates inconsistent findings. Here, we took Campylobacter jejuni isolates (n = 100) from multi-locus sequence typed collections to assess their pathogenic diversity, through their inflammatory, cytotoxicity, adhesion, invasion and signaling responses in a high-throughput model using avian and human intestinal epithelial cells. C. jejuni induced IL-8 and CXCLi1/2 in human and avian epithelial cells, respectively, in a MAP kinase-dependent manner. In contrast, IL-10 responses in both cell types were PI 3-kinase/Akt-dependent. C. jejuni strains showed diverse levels of invasion with high invasion dependent on MAP kinase signaling in both cell lines. C. jejuni induced diverse cytotoxic responses in both cell lines with cdt-positive isolates showing significantly higher toxicity. Blockade of endocytic pathways suggested that invasion by C. jejuni was clathrin- and dynamin-dependent but caveolae- independent in both cells. In contrast, IL-8 (and CXCLi1/2) production was dependent on clathrin, dynamin, and caveolae. This study is important because of its scale, and the data produced, suggesting that avian and human epithelial cells use similar innate immune pathways where the magnitude of the response is determined by the phenotypic diversity of the Campylobacter species.
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Affiliation(s)
- Daniel A John
- Microbiology and Infectious Disease, Swansea University Medical School, Institute of Life Science, Swansea University, Swansea, United Kingdom
| | - Lisa K Williams
- Microbiology and Infectious Disease, Swansea University Medical School, Institute of Life Science, Swansea University, Swansea, United Kingdom
| | - Venkateswarlu Kanamarlapudi
- Microbiology and Infectious Disease, Swansea University Medical School, Institute of Life Science, Swansea University, Swansea, United Kingdom.,Cellular Biology, Swansea University Medical School, Institute of Life Science, Swansea University, Swansea, United Kingdom
| | - Thomas J Humphrey
- Microbiology and Infectious Disease, Swansea University Medical School, Institute of Life Science, Swansea University, Swansea, United Kingdom
| | - Thomas S Wilkinson
- Microbiology and Infectious Disease, Swansea University Medical School, Institute of Life Science, Swansea University, Swansea, United Kingdom
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26
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McLAUCHLIN J, JØRGENSEN F, AIRD H, CHARLETT A, ELVISS N, FENELON D, FOX A, WILLIS C, AMAR CFL. An assessment of the microbiological quality of liver-based pâté in England 2012-13: comparison of samples collected at retail and from catering businesses. Epidemiol Infect 2017; 145:1545-1556. [PMID: 28190406 PMCID: PMC9203344 DOI: 10.1017/s0950268817000255] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 12/21/2016] [Accepted: 12/28/2016] [Indexed: 11/06/2022] Open
Abstract
The purpose of this study was to investigate the microbiological quality of liver pâté. During 2012-13, a total of 870 samples, unrelated to the investigation of food-poisoning outbreaks, were collected either at retail (46%), catering (53%) or the point of manufacture (1%) and were tested using standard methods to detect Salmonella spp. or Campylobacter spp., and to enumerate for Listeria spp., including Listeria monocytogenes, Clostridium perfringens, coagulase-positive staphylococci including Staphylococcus aureus, Bacillus spp., including Bacillus cereus, Escherichia coli, Enterobacteriaceae, and aerobic colony counts (ACCs). Seventy-three percent of samples were of satisfactory microbiological quality, 18% were borderline and 9% unsatisfactory. Salmonella spp. or Campylobacter spp. was not recovered from any sample. The most common causes of unsatisfactory results were elevated ACCs (6% of the samples) and high Enterobacteriaceae counts (4% of samples). The remaining unsatisfactory results were due to elevated counts of: E. coli (three samples); B. cereus (one sample at 2·6 × 105 cfu/g); or L. monocytogenes (one sample at 2·9 × 103 cfu/g). Pâté from retail was less likely to be contaminated with L. monocytogenes than samples collected from catering and samples from supermarkets were of significantly better microbiological quality than those from catering establishments.
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Affiliation(s)
- J. McLAUCHLIN
- Public Health England Food, Water and Environmental Microbiology Services, London NW9 5EQ, UK
- University of Liverpool, Institute of Infection and Global Health, UK
| | - F. JØRGENSEN
- Public Health England Food, Water and Environmental Microbiology Laboratory Porton, Porton Down, Salisbury SP4 0JG, UK
| | - H. AIRD
- Public Health England Food, Water and Environmental Microbiology Laboratory York, National Agri-Food Innovation Campus, York, YO41 1LZ, York, UK
| | - A. CHARLETT
- Public Health England Statistics, Modelling and Economics Department, 61 Colindale Avenue, London NW9 5EQ, UK
| | - N. ELVISS
- Public Health England Food, Water and Environmental Microbiology Laboratory London, Colindale, London NW9 5EQ, UK
| | - D. FENELON
- Public Health England Food, Water and Environmental Microbiology Laboratory Birmingham, Good Hope Hospital, Sutton Coldfield, B75 7RR, UK
| | - A. FOX
- Public Health England Food, Water and Environmental Microbiology Laboratory Preston, Royal Preston Hospital, Preston PR2 9HT, UK
| | - C. WILLIS
- Public Health England Food, Water and Environmental Microbiology Laboratory Porton, Porton Down, Salisbury SP4 0JG, UK
| | - C. F. L. AMAR
- Gastrointestinal Bacteria Reference Unit, Public Health England, Colindale, London NW9 5EQ, UK
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27
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Hutchison M, Taylor M, Tchòrzewska M, Ford G, Madden R, Knowles T. Modelling-based identification of factors influencing campylobacters in chicken broiler houses and on carcasses sampled after processing and chilling. J Appl Microbiol 2017; 122:1389-1401. [DOI: 10.1111/jam.13434] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 01/25/2017] [Accepted: 01/30/2017] [Indexed: 11/27/2022]
Affiliation(s)
- M.L. Hutchison
- School of Veterinary Science; University of Bristol; Langford UK
- Hutchison Scientific Ltd; Somerset UK
| | | | - M.A. Tchòrzewska
- School of Veterinary Science; University of Bristol; Langford UK
| | - G. Ford
- National Farmers' Union; Stoneleigh Park Warwick UK
| | | | - T.G. Knowles
- School of Veterinary Science; University of Bristol; Langford UK
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28
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Firlieyanti AS, Connerton PL, Connerton IF. Campylobacters and their bacteriophages from chicken liver: The prospect for phage biocontrol. Int J Food Microbiol 2016; 237:121-127. [PMID: 27565524 PMCID: PMC5064024 DOI: 10.1016/j.ijfoodmicro.2016.08.026] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Revised: 08/16/2016] [Accepted: 08/17/2016] [Indexed: 12/16/2022]
Abstract
Consumption of foods containing chicken liver has been associated with Campylobacter enteritis. Campylobacters can contaminate the surface of livers post-mortem but can also arise through systemic infection of colonising bacteria in live birds. The use of bacteriophage to reduce levels of Campylobacter entering the food chain is a promising intervention approach but most phages have been isolated from chicken excreta. This study examined the incidence and contamination levels of Campylobacter and their bacteriophage in UK retail chicken liver. Using enrichment procedures, 87% of 109 chicken livers were surface contaminated with Campylobacter and 83% contaminated within internal tissues. Direct plating on selective agar allowed enumeration of viable bacteria from 43% of liver samples with counts ranging from 1.8->3.8log10CFU/cm2 for surface samples, and 3.0->3.8log10CFU/g for internal tissue samples. Three C. jejuni isolates recovered from internal liver tissues were assessed for their ability to colonise the intestines and extra-intestinal organs of broiler chickens following oral infection. All isolates efficiently colonised the chicken intestines but were variable in their abilities to colonise extra-intestinal organs. One isolate, CLB104, could be recovered by enrichment from the livers and kidneys of three of seven chickens. Campylobacter isolates remained viable within fresh livers stored at 4°C over 72h and frozen livers stored at -20°C over 7days in atmospheric oxygen, and therefore constitute a risk to human health. Only three Campylobacter-specific bacteriophages were isolated, and these exhibited a limited host range against the Camplylobacter chicken liver isolates. All were identified as group III virulent bacteriophage based on their genome size of 140kb. The application of broad host range group II virulent phages (8log10PFU/g) to liver homogenates containing C. jejuni strains of diverse origin at 4°C resulted in modest but significant reductions in the viable counts ranging from 0.2 to 0.7log10CFU/g.
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Affiliation(s)
- Antung S Firlieyanti
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Indonesia
| | - Phillippa L Connerton
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Ian F Connerton
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
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29
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Lahti E, Löfdahl M, Ågren J, Hansson I, Olsson Engvall E. Confirmation of a Campylobacteriosis Outbreak Associated with Chicken Liver Pâté Using PFGE and WGS. Zoonoses Public Health 2016; 64:14-20. [DOI: 10.1111/zph.12272] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Indexed: 11/30/2022]
Affiliation(s)
- E. Lahti
- National Veterinary Institute; Uppsala Sweden
| | - M. Löfdahl
- The Public Health Agency of Sweden; Solna Sweden
| | - J. Ågren
- National Veterinary Institute; Uppsala Sweden
| | - I. Hansson
- National Veterinary Institute; Uppsala Sweden
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30
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Hutchison M, Harrison D, Richardson I, Tchórzewska M. A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2015; 12:4652-69. [PMID: 25927478 PMCID: PMC4454932 DOI: 10.3390/ijerph120504652] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Revised: 04/15/2015] [Accepted: 04/22/2015] [Indexed: 11/17/2022]
Abstract
This study devised a protocol for the manufacture of commercial quantities of chicken liver pâté that reliably destroyed campylobacters. A literature search identified 40 pâté manufacture recipes. Recipes stages with a potential to be antimicrobial were assembled to form a new protocol that included washing with organic acid, freeze-thaw and flambé in alcohol. Naturally-contaminated, high-risk livers were obtained from clearance flocks at slaughter and the effect of each stage of the protocol on Campylobacter populations was determined. Organic acid washing changed the color of the liver surfaces. However, there were no significant differences between liver surface color changes when a range of concentrations of lactic acid and ethanoic acid washes were compared by reflective spectrophotometry. A 5% (w/v) acid wash reduced numbers of indigenous campylobacters by around 1.5 log₁₀ CFU/g for both acids. The use of a Bain Marie was found to more reproducibly apply heat compared with pan-frying. Antimicrobial recipe stages reduced the numbers of campylobacters, but not significantly if thermal processing was ineffective. Cooking to 63°C was confirmed to be a critical control point for campylobacters cooked in a Bain Marie. Organoleptic and sensory assessment of pâté determined an overall preference for pâté made from frozen livers.
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Affiliation(s)
- Mike Hutchison
- School of Veterinary Sciences, University of Bristol, Langford, Bristol BS40 5DU, UK.
| | - Dawn Harrison
- School of Veterinary Sciences, University of Bristol, Langford, Bristol BS40 5DU, UK.
| | - Ian Richardson
- School of Veterinary Sciences, University of Bristol, Langford, Bristol BS40 5DU, UK.
| | - Monika Tchórzewska
- School of Veterinary Sciences, University of Bristol, Langford, Bristol BS40 5DU, UK.
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