Prevalence of Campylobacter jejuni and Campylobacter coli from broilers at conventional and kosher abattoirs and retail stores

GUIRIN, GUILLERMO F.; BRUSA, VICTORIA; ADRIANI, CRISTIAN D.; LEOTTA, GERARDO A.

REVISTA ARGENTINA DE MICROBIOLOGíA

ASOCIACION ARGENTINA MICROBIOLOGIA

Lugar: Buenos Aires; Año: 2020

0325-7541

storeAbstract We studied and compared the prevalence of Campylobacter jejuni and Campy-lobacter coli in chicken carcasses from conventional and kosher broiler abattoirs and retailstores. The prevalence of thermotolerant Campylobacter-positive carcasses was 94.0 (kosher)and 32.0% (conventional) (p < 0.0001), while the prevalence of samples contaminated with C. jejuni, C. coli and simultaneously with both species was 36.0, 2.0 and 56.0% (kosher) and 26.0, 4.0 and 2.0% (conventional) (p < 0.0001), respectively. Samples of chicken carcasses (n = 25) and food contact surfaces (tables, n = 25; knives, n = 25) from 25 retails were collected andrisk quantification was performed. Retails were categorized as high-risk (n = 11), moderate-risk(n = 11) and low-risk (n = 3). Nineteen (76.0%) carcasses, 20 (80.0%) tables and 18 (72.0%) knives were Campylobacter-positive. Retails and abattoirs proved to be sources of carcass contamina-tion with Campylobacter spp. Carcasses from kosher abattoirs were mostly contaminated withCampylobacter spp., whereas C. coli was the most prevalent species isolated from carcasses in retail stores.