Determination of the Incidence of Salmonella spp., Campylobacter jejuni, and Clostridium perfringens in Wild Birds near Broiler Chicken Houses by Sampling Intestinal Droppings

2000 ◽  
Vol 44 (3) ◽  
pp. 715 ◽  
Author(s):  
S. E. Craven ◽  
N. J. Stern ◽  
E. Line ◽  
J. S. Bailey ◽  
N. A. Cox ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Clostridium Perfringens ◽  
Broiler Chicken ◽  
Wild Birds ◽  
Salmonella Spp

DETERMINATION OF TECHNOLOGICAL PARAMETERS OF CULINARY PRODUCTS PRODUCTION USING MIXTURES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES

2020 ◽  
pp. 189-198
Author(s):  
A. Meliaschenya ◽  
I. Kaltovich ◽  
G. Pinchuk
Keyword(s):  
Broiler Chicken ◽  
Raw Materials ◽  
Chicken Meat ◽  
Additive Technologies ◽  
Technological Parameters ◽  
Optimal Length ◽  
Layer Width ◽  
Degree Of Hydration ◽  
Rational Sequence

The article presents the results of research on the determination of rational technological parameters for the production of culinary products using dry mixtures and emulsions based on animal raw materials for additive technologies. It was found that when making products using mixtures and emulsions based on broiler chicken meat, as well as a combination of broiler chicken meat and pork, pork and beef (ratio 1:1) rational height of the layer, which makes it possible to ensure stability and safety of the product shape (with a fixed diameter of the opening of the culinary syringe – 7 mm and the optimal length of the layer - 100 mm), is from 14–21 mm (with a layer width of 7 mm) and up to 133–154 mm (with a layer width of 98 mm), which allows for improved structural and mechanical (SSL – 1090.7–1099.9 Pa) and functional and technological indicators of these products (WHC – 92.7–97.5%). The rational sequence of application and the duration of chopping of the main and auxiliary raw materials for the manufacture of emulsions, the duration of preparation (3 minutes), the degree of hydration (1:2 – 1:3) and the temperature of water for the reduction of dry mixtures (60±1° C) were established, which made it possible to develop technological schemes for the production of culinary products using additive technologies.

scholarly journals Campylobacter jejuni, Campylobacter coli, Salmonella spp. e Yersinia enterocolitica isoladas de animais silvestres em um centro de reabilitação

2018 ◽  
Vol 38 (9) ◽  
pp. 1838-1843
Author(s):  
Débora R. Silveira ◽  
Camile Milan ◽  
Marina M. Ferrasso ◽  
Priscila A. Dias ◽  
Thamíris P. Moraes ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Yersinia Enterocolitica ◽  
Salmonella Enterica ◽  
Campylobacter Coli ◽  
Salmonella Spp ◽  
Didelphis Albiventris

RESUMO: Muitas espécies de animais silvestres de vida livre servem como reservatório de bactérias patogênicas que ameaçam a saúde humana e dos animais domésticos. Algumas bactérias, como Campylobacter jejuni, Campylobacter coli, Yersinia enterocolitica e Salmonella enterica, causam enfermidades em humanos e podem contaminar os animais domésticos e silvestres. O Núcleo de Reabilitação da Fauna Silvestre da Universidade Federal de Pelotas (NURFS-UFPel) soluciona uma demanda regional específica de atenção à fauna silvestre brasileira. O objetivo desse trabalho foi identificar a presença de Campylobacter jejuni, Campylobacter coli, Salmonella spp. e Yersinia enterocolitica em animais silvestres que se encontravam em processo de reabilitação. Foram coletadas amostras de fezes, com uso de zaragatoas estéreis, de 34 aves, 16 mamíferos e 23 répteis. Dos 73 animais amostrados, quatro (5,48%) albergavam Y. enterocolitica, sendo duas aves, um mamífero e um réptil. Salmonella e Campylobacter não foram isolados. Os perfis de bandas dos isolados de Y. enterocolitica analisados pela rep-PCR foram diferentes entre si. Esses resultados indicam que as cepas isoladas não estão relacionadas entre si, não possuindo uma origem comum recente. Vanellus chilensis, Turdus rufiventris, Didelphis albiventris e Pantherophis guttatus podem albergar Y. enterocolitica e eliminá-la nas fezes, oferecendo risco de disseminação desse micro-organismo no ambiente, além de constituírem possíveis fontes de contaminação para humanos e outros animais.

scholarly journals Population Genetics and Characterization ofCampylobacter jejuniIsolates from Western Jackdaws and Game Birds in Finland

2018 ◽  
Vol 85 (4) ◽  
Author(s):  
Sara Kovanen ◽  
Mirko Rossi ◽  
Mari Pohja-Mykrä ◽  
Timo Nieminen ◽  
Mirja Raunio-Saarnisto ◽  
...  
Keyword(s):  
Host Specificity ◽  
Campylobacter Jejuni ◽  
Multilocus Sequence Typing ◽  
Wild Birds ◽  
Whole Genome ◽  
Mallard Duck ◽  
Content Type ◽  
Game Birds ◽  
Hygienic Measures ◽  
Sequence Types

ABSTRACTPoultry are considered a major reservoir and source of human campylobacteriosis, but the roles of environmental reservoirs, including wild birds, have not been assessed in depth. In this study, we isolated and characterizedCampylobacter jejunifrom western jackdaws (n= 91, 43%), mallard ducks (n= 82, 76%), and pheasants (n= 9, 9%). Most of the western jackdaw and mallard duckC. jejuniisolates represented multilocus sequence typing (MLST) sequence types (STs) that diverged from those previously isolated from human patients and various animal species, whereas all pheasant isolates represented ST-19, a common ST among human patients and other hosts worldwide. Whole-genome MLST revealed that mallard duck ST-2314 and pheasant ST-19 isolates represented bacterial clones that were genetically highly similar to human isolates detected previously. Further analyses revealed that in addition to a divergent ClonalFrame genealogy, certain genomic characteristics of the western jackdawC. jejuniisolates, e.g., a novelcdtABCgene cluster and the type VI secretion system (T6SS), may affect their host specificity and virulence. Game birds may thus pose a risk for acquiring campylobacteriosis; therefore, hygienic measures during slaughter and meat handling warrant special attention.IMPORTANCEThe roles of environmental reservoirs, including wild birds, in the molecular epidemiology ofCampylobacter jejunihave not been assessed in depth. Our results showed that game birds may pose a risk for acquiring campylobacteriosis, because they hadC. jejunigenomotypes highly similar to human isolates detected previously. Therefore, hygienic measures during slaughter and meat handling warrant special attention. On the contrary, a unique phylogeny was revealed for the western jackdaw isolates, and certain genomic characteristics identified among these isolates are hypothesized to affect their host specificity and virulence. Comparative genomics within sequence types (STs), using whole-genome multilocus sequence typing (wgMLST), and phylogenomics are efficient methods to analyze the genomic relationships ofC. jejuniisolates.

Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market

1999 ◽  
Vol 62 (7) ◽  
pp. 735-740 ◽  
Author(s):  
M. UYTTENDAELE ◽  
P. DE TROY ◽  
J. DEBEVERE
Keyword(s):  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Broiler Chickens ◽  
Salmonella Enteritidis ◽  
Contamination Level ◽  
Contamination Rate ◽  
Campylobacter Coli ◽  
Retail Market ◽  
Salmonella Spp ◽  
Poultry Products

From January 1997 to May 1998, 772 samples of poultry carcasses and poultry products for sale on the retail market in Belgium were analyzed for the presence of Salmonella spp., Salmonella Enteritidis, Campylobacter jejuni, C. coli, and Listeria monocytogenes per 100 cm2 or 25 g. Poultry samples were contaminated with Salmonella (36.5%), C. jejuni and C. coli (28.5%), and L. monocytogenes (38.2%). In about 12.3% of the poultry samples, the L. monocytogenes contamination level exceeded 1 CFU per g or cm2. Significant differences in pathogen contamination rates of poultry products were noticed between the poultry products originating from Belgian, French, and U.K. abattoirs. Poultry products derived from broiler chickens running free in pine woods until slaughtering age (12 to 13 weeks) had a significantly (P < 0.05) lower contamination rate of Salmonella than poultry products from enclosed broilers slaughtered at the age of 6 to 8 weeks. A significantly (P < 0.05) lower pathogen contamination rate was noted for Salmonella, C. jejuni, and C. coli for poultry cuts without skin compared to poultry cuts with skin on. An increase in pathogen contamination rate was noticed during cutting and further processing. To diminish C. jejuni, C. coli, Salmonella, and L. monocytogenes contamination rates, hygienic rules of slaughter and meat processing must be rigorously observed. At the moment, zero tolerance for these pathogens is not feasible, and there is a need to establish criteria allowing these pathogens to be present at reasonable levels in the examined poultry samples.

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