Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance

Food Microbiology
Lourdes García-SánchezJordi Rovira

Abstract

Contaminated chicken products have been recognized as the primary vehicles of Campylobacter transmission to human. Pulsed-field gel electrophoresis (PFGE) and antimicrobial resistance of Campylobacter isolates from fresh chicken products at retail were studied. A total of 512 samples including: thigh, breast, marinated and minced chicken were purchased from different retail stores. Half of the samples were packed and the other half were unpacked. The 39.4% of the samples were Campylobacter positive; being unpacked chicken products (45.3%) more contaminated than packed chicken (33.6%). PFGE typing showed a high diversity among isolates; clustering 204 isolates into 76 PFGE types: 55 clusters of C. jejuni, 19 of C. coli and 2 of C. lari. C. coli genotypes showed higher resistance than other Campylobacter species. Although modified atmosphere packaging can reduce the prevalence of Campylobacter spp., it does not avoid their presence in at least 33.6% of packed chicken products analyzed. Some pulsotypes might persist in the processing plant or butcher shops environment for longer than previously thought. More stringent control measures are needed in previous steps of the chicken food chain, in order to avoid the presence of Campylo...Continue Reading

Citations

Jun 9, 2020·Evidence-based Complementary and Alternative Medicine : ECAM·Delfina Fernandes HlashwayoCustódio Gabriel Bila
Aug 20, 2019·Applied and Environmental Microbiology·Thomai P LazouChrysostomos I Dovas
Feb 9, 2021·Critical Reviews in Food Science and Nutrition·Alberto Gonçalves EvangelistaFernando Bittencourt Luciano
Dec 19, 2020·International Journal of Food Microbiology·Piyada WangroongsarbOrapan Sripichai
Apr 28, 2021·Critical Reviews in Food Science and Nutrition·Stefani Machado LopesEduardo César Tondo

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