A SIX-YEAR SURVEILLANCE STUDY ON CAMPYLOBACTER INFESTATION IN FRESH UNCOOKED CHICKEN MEAT

摘要

Campylobacter spp. particularly C. jejuni has been recognized as one of the most important causes of foodborne bacterial diarrhea in humans worldwide. Since poultry are considered the major reservoir of this foodborne pathogen, the prevalence of Campylobacter spp. in poultry operations is a matter of concern. However, relatively little information on the prevalence of Campylobacter in poultry in Greece is available. Hence, a six year (2005-2010) surveillance study on 369 samples of end-product (chicken breast or leg) was conducted to determine the prevalence of Campylobacter isolates from locally produced poultry. The analysis of the chicken meat samples was performed using an Enzyme Linked Fluorescence Assay and the mini-VIDAS automated system (BioMerieux). Following homogenization in stomacher, enrichment in Bolton Broth and incubation in microaerophilic environment the samples were tested for the presence of Campylobacter using the Vidas CAM strips and reagents. Confirmation and identification to the species level was performed by plating onto CampyFood Agar, incubation at 41.5°C - 42°C for 24-48 hrs and biochemical identification by API Campy. Although Campylobacter in the examined poultry samples was initially highly prevalent (50%) by the end of this survey decreased to 18.51%. The most prevalent species were C. jejuni (63%) and C. coli (41%), while C. lari prevalence was very low (2%). These findings clearly indicate the positive influence of the applied EU regulation for prevention of infectious diseases (e.g. Salmonella) in poultry farms. Also, this study further highlights the need for prudent measures to prevent the occurrence and transmission of pathogens from the contaminated poultry reservoir to humans through the food-chain.