scholarly journals Level of Campylobacter jejuni from naturally contaminated chicken liver and chicken legs in various task: a cross contamination study

Food Research ◽  
2017 ◽  
Vol 1 (2) ◽  
pp. 33-37 ◽  
Author(s):  
C.Y. New ◽  
C.Y. Wong ◽  
Usha M. ◽  
Ubong A. ◽  
Y. Nakaguchi ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Chicken Liver ◽  
Cross Contamination ◽  
Chicken Legs

Diversity of flaA Genotypes among Campylobacter jejuni Isolated from Six Niche-Market Poultry Species at Farm and Processing

2006 ◽  
Vol 69 (2) ◽  
pp. 299-307 ◽  
Author(s):  
C. VanWORTH ◽  
B. A. McCREA ◽  
K. H. TONOOKA ◽  
C. L. BOGGS ◽  
J. S. SCHRADER
Keyword(s):  
Restriction Fragment Length Polymorphism ◽  
Campylobacter Jejuni ◽  
Length Polymorphism ◽  
Fragment Length Polymorphism ◽  
Guinea Fowl ◽  
Processing Plant ◽  
Cross Contamination ◽  
Free Range ◽  
Processing Plants ◽  
Restriction Fragment Length

PCR–restriction fragment length polymorphism of the flagellin (flaA) gene in Campylobacter jejuni was used to determine the relationships of isolates collected at the farm and throughout processing for six niche-market poultry species. This study focused on two specialty chicken products, poussin and free range, and four other specialty products, squab, duck, guinea fowl, and quail. Cloacal and carcass samples were collected from three flocks from each of the six niche species. Three processing plants in California participated in a 2-year investigation. A total of 773 isolates from farm, posttransport, and the processing plants were genotyped, yielding a total of 72 distinct flaA profiles for the six commodities. Genetic diversity of C. jejuni at the farm was greatest for ducks with up to 12 distinct flaA types in two flocks and least for squab 1 flaA type between two farms. For two of the guinea fowl flocks, one free-range flock, two squab flocks, and all three poussin flocks, the flaA types recovered at the prepackage station matched those from the farm. Cross-contamination of poultry carcasses was supported by the observation of flaA types during processing that were not present at the farm level. New C. jejuni strains were detected after transport in ducks, guinea fowl, and free-range chickens. Postpicker, postevisceration, and prewash sampling points in the processing plant yield novel isolates. Duck and free-range chickens were the only species for which strains recovered within the processing plant were also found on the final product. Isolates recovered from squab had 56 to 93% similarity based on the flaA types defined by PCR–restriction fragment length polymorphism profiles. The 26 duck isolates had genetic similarities that ranged from 20 to 90%. Guinea fowl and free-range chickens each had 40 to 65% similarity between isolates. Poussin isolates were 33 to 55% similar to each other, and quail isolates were 46 to 100% similar. Our results continue to emphasize the need to clean processing equipment and posttransport crates in order to decrease cross contamination between flocks. This study also determined that several strains of C. jejuni had unique flaA types that could only be recovered in their host species.

Quantification of Campylobacter on the Surface and in the Muscle of Chicken Legs at Retail

2006 ◽  
Vol 69 (4) ◽  
pp. 757-761 ◽  
Author(s):  
KATHRIN SCHERER ◽  
EDDA BARTELT ◽  
CHRISTINE SOMMERFELD ◽  
GOETZ HILDEBRANDT
Keyword(s):  
Detection Limit ◽  
Campylobacter Jejuni ◽  
Most Probable Number ◽  
Campylobacter Coli ◽  
Seasonal Influence ◽  
Probable Number ◽  
Internal Contamination ◽  
Chicken Legs ◽  
Two Peaks ◽  
Skin Samples

The objective of this study was to determine the prevalence and numbers of Campylobacter on the skin and in the muscle of chicken legs at retail to examine the external and internal contamination for an exposure assessment. Furthermore, the study assessed seasonal influence on Campylobacter contamination in chicken legs. Of the 140 examined skin samples, 66% were positive, and the internal contamination of 115 sampled chicken legs was 27%. The enumeration of Campylobacter on the surface of positive chicken legs revealed a median of 2.4 log CFU/g of skin, and the quantification of Campylobacter in the muscle gave results mainly under the detection limit of the most-probable-number method (<0.3 MPN Campylobacter per g). The external contamination was significantly higher than the internal. In both skin and muscle samples, Campylobacter jejuni had a much higher incidence than Campylobacter coli. However, with regard to the specification of Campylobacter on the surface of chicken legs, C. coli was isolated at higher colony counts than C. jejuni. During the 1-year study, two peaks of Campylobacter contamination occurred, one in the early springtime (February and March, 100 and 90%, respectively) and the second during the warmer months in the summer (July and August, both 90%). Furthermore, a positive correlation between prevalence and numbers of Campylobacter on chicken legs was observed.

Prevalence of Campylobacter Species on Fresh Retail Chicken Wings in Northern Ireland

1994 ◽  
Vol 57 (4) ◽  
pp. 334-336 ◽  
Author(s):  
ORLA M. J. FLYNN ◽  
IAN S. BLAIR ◽  
DAVID A. MCDOWELL
Keyword(s):  
Northern Ireland ◽  
Campylobacter Jejuni ◽  
Potential Risk ◽  
Sampling Period ◽  
Identification System ◽  
Cross Contamination ◽  
Retail Outlets ◽  
Cooking Practices ◽  
Campylobacter Species ◽  
Campylobacter Spp

Campylobacter contamination was surveyed in 153 chicken wing samples purchased from retail outlets in Northern Ireland over a 10-week sampling period; 64.7% of samples were found to be positive for Campylobacter jejuni/coli using the API Campy: Identification System for Campylobacter. These results support the assertion that retail chicken produets are commonly contaminated with Campylobacter spp. and pose a potential risk to consumers if hygiene and cooking practices are not adequate to prevent cross-contamination and facilitate destruction.

scholarly journals Simulation of Cross-Contamination and Decontamination of Campylobacter jejuni during Handling of Contaminated Raw Vegetables in a Domestic Kitchen

2008 ◽  
Vol 71 (12) ◽  
pp. 2448-2452 ◽  
Author(s):  
LAY-CHING CHAI ◽  
HAI-YEN LEE ◽  
FARINAZLEEN MOHD GHAZALI ◽  
FATIMAH ABU BAKAR ◽  
PRADEEP KUMAR MALAKAR ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Tap Water ◽  
Hot Water ◽  
Wash Water ◽  
Most Probable Number ◽  
Cross Contamination ◽  
Probable Number ◽  
Transfer Rates ◽  
Log Reduction ◽  
Potential Risk Factors

Campylobacter jejuni was found to occur at high prevalence in the raw salad vegetables examined. Previous reports describe cross-contamination involving meat; here we investigated the occurrence of cross-contamination and decontamination events in the domestic kitchen via C. jejuni–contaminated vegetables during salad preparation. This is the first report concerning quantitative cross-contamination and decontamination involving naturally contaminated produce. The study was designed to simulate the real preparation of salad in a household kitchen, starting with washing the vegetables in tap water, then cutting the vegetables on a cutting board, followed by slicing cucumber and blanching (heating in hot water) the vegetables in 85° water. Vegetables naturally contaminated with C. jejuni were used throughout the simulation to attain realistic quantitative data. The mean of the percent transfer rates for C. jejuni from vegetable to wash water was 30.1 to 38.2%; from wash water to cucumber, it was 26.3 to 47.2%; from vegetables to cutting board, it was 1.6 to 10.3%; and from cutting board to cucumber, it was 22.6 to 73.3%. The data suggest the wash water and plastic cutting board as potential risk factors in C. jejuni transmission to consumers. Washing of the vegetables with tap water caused a 0.4-log reduction of C. jejuni attached to the vegetables (most probable number/gram), while rapid blanching reduced the number of C. jejuni organisms to an undetectable level.

scholarly journals Efficacy of Lactic Acid and Modified Atmosphere Packaging against Campylobacter jejuni on Chicken during Refrigerated Storage

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 109 ◽  
Author(s):  
Elena Gonzalez-Fandos ◽  
Naiara Maya ◽  
Alba Martínez-Laorden ◽  
Iratxe Perez-Arnedo
Keyword(s):  
Lactic Acid ◽  
Acid Solution ◽  
Campylobacter Jejuni ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Distilled Water ◽  
Water Control ◽  
Lactic Acid Solution ◽  
Modified Atmospheres ◽  
Chicken Legs

The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of Campylobacter jejuni on chicken legs stored at 4 °C. In experiment 1, inoculated chicken legs were washed with either 1% or 2% lactic acid solution for 5 min or distilled water (control). The treatment with 2% lactic acid reduced C. jejuni counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N2, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were higher in samples packaged under vacuum or atmospheres containing CO2 than in air. In experiment 3, inoculated chicken legs were washed with a 2% lactic acid solution for 5 min or distilled water (control). Samples were packaged under different conditions: air, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were lower in samples treated with lactic acid than in samples non-treated. However, C. jejuni counts were higher in chicken legs treated with lactic acid and packaged in modified atmospheres than in those treated and packaged in air. Immersion of chicken legs in a solution containing 2% lactic acid can reduce C. jejuni counts on fresh chicken packaged in modified atmosphere.

scholarly journals Survival of Campylobacter jejuni in chicken meat, chicken skin and chicken liver at low temperatures

2012 ◽  
Vol 113 (06) ◽  
pp. 354-356
Author(s):  
B. Kocic ◽  
S. Ivic-Kolevska ◽  
B. Miljkovic-Selimovic ◽  
Z. Milosevic
Keyword(s):  
Campylobacter Jejuni ◽  
Low Temperatures ◽  
Chicken Meat ◽  
Chicken Liver ◽  
Chicken Skin

scholarly journals A Survey of Campylobacter jejuni Contamination in Modern Broiler Production and Processing Systems

1991 ◽  
Vol 54 (4) ◽  
pp. 259-262 ◽  
Author(s):  
F.T. JONES ◽  
R.C. AXTELL ◽  
D.V. RIVES ◽  
S.E. SCHEIDELER ◽  
F.R. TARVER ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Farm Management ◽  
Control Methods ◽  
Cross Contamination ◽  
Internal Contamination ◽  
Broiler Production ◽  
Management Procedure ◽  
Retail Outlets ◽  
Field Control ◽  
Processing Plants

Campylobacter jejuni contamination was surveyed in samples collected from the breeder-multiplier houses, broiler houses, feed mills, hatcheries, and processing plants of two integrated broiler firms. Insects and mice were also trapped at each location. C. jejuni was most frequently found in samples collected from processing plants, followed by samples collected from broiler houses, and breeder-multiplier houses. Samples obtained from feed mills and hatcheries were negative, suggesting that the C. jejuni was not transmitted by either feed or eggs. C. jejuni was also not isolated from insect or mouse samples. However, the external surfaces of insects were sanitized with a chlorine solution, prior to analysis. Thus, these data suggest any contamination of insects with C. jejuni is generally external not internal. Contamination in broilers apparently originated from some unknown source(s) in broiler houses. C. jejuni was isolated from 20% of the cloacal swabs taken as birds entered the plant, 52% of the carcasses sampled following immersion chilling, and 31.6% of whole broiler carcasses sampled at retail outlets. While these data suggest that cross-contamination occurred within processing plants, field control methods would appear to be necessary for control of C. jejuni in modern broiler production and processing systems. The frequent C. jejuni isolations from dead birds in broiler houses suggested the regular collection of normal mortality as one farm management procedure that might help reduce Campylobacter contamination in broilers.

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