Category Archives: Campylobacter jejuni

Research – Influence of commercial laying hen housing systems on the incidence and identification of Salmonella and Campylobacter

Posted on November 8, 2022 by KSW | 1 comment

Foodborne Pathogen

Abstract

The housing of laying hens is important for social, industrial, and regulatory aspects. Many studies have compared hen housing systems on the research farm, but few have fully examined commercial housing systems and management strategies. The current study compared hens housed in commercial cage-free aviary, conventional cage, and enriched colony cage systems. Environmental and eggshell pool samples were collected from selected cages/segments of the housing systems throughout the production cycle and monitored for Salmonella and Campylobacter prevalence. At 77 wk of age, 120 hens per housing system were examined for Salmonella and Campylobacter colonization in the: adrenal glands, spleen, ceca, follicles, and upper reproductive tract. All isolates detected from environmental swabs, eggshell pools, and tissues were identified for serotype. Two predominant Salmonella were detected in all samples: S. Braenderup and S. Kentucky. Campylobacter coli and C. jejuni were the only Campylobacter detected in the flocks. Across all housing systems, approximately 7% of hens were colonized with Salmonella, whereas > 90% were colonized with Campylobacter. Salmonella Braenderup was the isolate most frequently detected in environmental swabs (P < 0.0001) and housing system impacted Salmonella spp. shedding (P < 0.0001). Campylobacter jejuni was the isolate most frequently found in environmental swabs (P < 0.01), while housing system impacted the prevalence of C. coli and jejuni in ceca (P < 0.0001). The results of this study provide a greater understanding of the impact of hen housing systems on hen health and product safety. Additionally, producers and academia can utilize the findings to make informed decisions on hen housing and management strategies to enhance hen health and food safety.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Chicken

RASFF Alert – Campylobacter – Frozen Duck Breast

Posted on November 4, 2022 by KSW | Leave a comment

RASFF

Campylobacter jejuni in frozen duck breast from the Czech Republic in Germany

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Posted in Campylobacter, Campylobacter jejuni, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, RASFF

Research – Campylobacter jejuni in Poultry: Pathogenesis and Control Strategies

Posted on November 3, 2022 by KSW | Leave a comment

MDPI

Abstract

C. jejuni is the leading cause of human foodborne illness associated with poultry, beef, and pork consumption. C. jejuni is highly prevalent in commercial poultry farms, where horizontal transmission from the environment is considered to be the primary source of C. jejuni. As an enteric pathogen, C. jejuni expresses virulence factors regulated by a two-component system that mediates C. jejuni’s ability to survive in the host. C. jejuni survives and reproduces in the avian intestinal mucus. The avian intestinal mucus is highly sulfated and sialylated compared with the human mucus modulating C. jejuni pathogenicity into a near commensal bacteria in poultry. Birds are usually infected from two to four weeks of age and remain colonized until they reach market age. A small dose of C. jejuni (around 35 CFU/mL) is sufficient for successful bird colonization. In the U.S., where chickens are raised under antibiotic-free environments, additional strategies are required to reduce C. jejuni prevalence on broilers farms. Strict biosecurity measures can decrease C. jejuni prevalence by more than 50% in broilers at market age. Vaccination and probiotics, prebiotics, synbiotics, organic acids, bacteriophages, bacteriocins, and quorum sensing inhibitors supplementation can improve gut health and competitively exclude C. jejuni load in broilers. Most of the mentioned strategies showed promising results; however, they are not fully implemented in poultry production. Current knowledge on C. jejuni’s morphology, source of transmission, pathogenesis in poultry, and available preharvest strategies to decrease C. jejuni colonization in broilers are addressed in this review

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Posted in Campylobacter, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk

USA – Health Department Probing Possible Foodborne Illness Outbreak In Brooklyn

Posted on October 27, 2022 by KSW | Leave a comment

Patch

Campylobacter kswfoodworld

City health officials are investigating a potential outbreak of campylobacter, a bacterial infection that causes flu-like stomach symptoms.

City health officials are investigating a potential outbreak in Brooklyn of campylobacter, a bacterial infection that causes flu-like stomach symptoms.

Campylobacter is a gastrointestinal bug that can come from eating raw or undercooked poultry or something that comes in contact with it, according to the Centers for Disease Control and Prevention. People can also get it from contact with animals that carry the bacteria and by drinking contaminated water.

In Brooklyn, health officials said approximately 50 cases have been reported in the borough since the start of the month. A spokesperson for the city’s Department of Health and Mental Hygiene (DOHMH) declined to detail which neighborhoods have seen the spike.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, food bourne outbreak, Food Illness, Foodborne Illness, foodborne outbreak, foodbourne outbreak, Illness, outbreak

USA – CDFA ANNOUNCES RECALL OF RAW GOAT MILK PRODUCED AT VALLEY MILK SIMPLY BOTTLED OF STANISLAUS COUNTY

Posted on October 24, 2022 by KSW | Leave a comment

CDFA

SACRAMENTO, October 21, 2022 – Raw goat milk produced and packaged by Valley Milk Simply Bottled of Stanislaus County is the subject of a statewide recall and quarantine order announced by California State Veterinarian Dr. Annette Jones. The quarantine order came following the confirmed detection of the bacteria Campylobacter jejuni in the farm’s packaged raw whole goat milk sampled and tested by the California Department of Food and Agriculture.

The order applies to “Valley Milk Simply Bottled Raw Goat Milk” and “DESI MILK Raw Goat Milk” distributed in half-gallon (64 oz) plastic jugs with a code date marked on the container of OCT 21 2022 through OCT 31 2022.

Consumers are strongly urged to dispose of any product remaining in their refrigerators, and retailers are to pull the product immediately from their shelves. The current order does not include the farm’s raw cow milk.

CDFA found the campylobacter bacteria in a routine sample collected at the Valley Milk Simply Bottled production and packaging facility. No illnesses have been reported.

Symptoms of campylobacteriosis include diarrhea, abdominal cramps, and fever. Most people with camplylobacteriosis recover completely. Illness usually occurs 2 to 5 days after exposure to campylobacter and lasts about a week. The illness is usually mild and some people with campylobacteriosis have no symptoms at all. However, in some persons with compromised immune systems, it can cause a serious, life-threatening infection. A small percentage of people may have joint pain and swelling after infection. In addition, a rare disease called Guillian-Barre syndrome that causes weakness and paralysis can occur several weeks after the initial illness.

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Posted in Campylobacter, Campylobacter jejuni, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Raw Milk

Research – Quantitative Determination Of Campylobacter On Broilers Along 22 UK Processing Lines, To Identify Potential Process Control Points and Cross-contamination From Colonized To Uncolonized Flocks

Posted on October 6, 2022 by KSW | Leave a comment

Journal of Food Protection

As part of a program to reduce numbers of the human pathogen Campylobacter on retail chickens twenty-two broiler processing lines, representing over 90% of United Kingdom (UK) production, were characterized by enumerating Campylobacter on pooled neck skins after the exsanguination, scalding, defeathering, evisceration, crop removal, inside-outside washing, and air-chilling stages of processing. Sixteen of the processing lines investigated showed significant (p<0.05) reductions in Campylobacter numbers because of carcass scalding. However, in all these lines, the following defeathering stage caused a significant increase in Campylobacter contamination that effectively negated the reductions caused by scalding. On four processing lines, primary chilling also caused a significant reduction in numbers of Campylobacter. On three lines, there was a significant microbiological benefit from inside-outside (I/O) washing. The stages where Campylobacter numbers were reduced require further investigations to determine the specific mechanisms responsible so that the observed pathogen reductions can be optimized, and more widely implemented. The transfer of up to 4 log cfu Campylobacter per gram of neck skin from a colonized flock to a following uncolonized flock was observed. The cross contamination was substantial and still detectable after 5,000 carcasses from an uncolonized flock had been processed. The numbers of Campylobacter recovered from the uncolonized flocks were highest on the first of the uncolonized birds to pass along the line and, in general, numbers fell as more uncolonized birds were processed. Air sampling recovered low numbers at the processing stages monitored, indicating that airborne transmission was unlikely to be the primary transfer mechanism operating for cross-contamination between flocks.

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Posted in Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Retailer Campylobacter Survey

USA – CDFA ANNOUNCES RECALL OF RAW SHEEP MILK PRODUCED AT VALLEY MILK SIMPLY BOTTLED OF STANISLAUS COUNTY- Campylobacter

Posted on September 29, 2022 by KSW | Leave a comment

CDFA

campy2

SACRAMENTO, September 27, 2022 – Raw sheep milk produced and packaged by Valley Milk Simply Bottled of Stanislaus County is the subject of a statewide recall and quarantine order announced by California State Veterinarian Dr. Annette Jones. The quarantine order came following the confirmed detection of the bacteria Campylobacter jejuni in the farm’s packaged raw whole sheep milk sampled and tested by the California Department of Food and Agriculture.

The raw sheep milk is distributed in half-gallon (64 oz) plastic jugs and labeled as “Valley Milk Simply Bottled Raw Sheep Milk”. The recall order applies to products marked on the container with expiration code dates of SEP 28 2022 through OCT 01 2022.

Consumers are strongly urged to dispose of any product remaining in their refrigerators. The current order does not include the farm’s raw cow milk or raw goat milk.

CDFA found the campylobacter bacteria in a routine sample collected at the Valley Milk Simply Bottled production and packaging facility. No illnesses have been reported.

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UK – AMR in Campylobacter in UK chicken over the last 20 years

Posted on September 28, 2022 by KSW | Leave a comment

FSA

The Food Standards Agency (FSA) has published a report analysing 20 years of data on antimicrobial resistance (AMR) in Campylobacter from retail chicken in the UK.

The study aimed to assess any trends during this 20-year period and provides a baseline against which to evaluate future, hoped-for reductions in AMR.

AMR is when bacteria adapt to become resistant to the killing effects of antimicrobials, such as antibiotics. This resistance subsequently makes such infections in humans more difficult to treat using drugs. AMR can develop in any bacteria, including Campylobacter. Campylobacter is the main cause of bacterial food poisoning in the developed world and it is estimated that there are in excess of half a million cases annually in the UK.

The FSA’s Science lead in Microbiological Risk Assessment, Dr Paul Cook, said:

“While the data shows a marked increase in AMR in Campylobacter to certain antimicrobials, it is encouraging that there has been no significant increase in resistance since 2014.

“Any increase of AMR in Campylobacter is a concern and continued surveillance is essential. We will continue to carry out AMR surveillance in chicken and other meats and to monitor any long-term trends in resistance, while promoting good food hygiene practice to reduce exposure to AMR bacteria and protect consumer safety.”

Since its formation in 2000, the FSA has commissioned several UK-wide retail surveys and sampling studies that involved testing for Campylobacter in chicken. A significant proportion of the Campylobacter isolates detected were further tested to assess resistance to a range of antimicrobials.

Key findings from this report vary between the five main types of antimicrobial drugs included in the study. Resistance to quinolones (ciprofloxacin and nalidixic acid) and tetracycline was common in the most prevalent types of Campylobacter from chicken (Campylobacter jejuni and Campylobacter coli). In comparison, resistance to erythromycin and streptomycin was much rarer in the Campylobacter isolates examined. Gentamicin resistance was very rare.

There are effective ways for consumers to reduce exposure to AMR bacteria. This includes cleaning surfaces properly, cooking food thoroughly, chilling food at the correct temperature and handling food hygienically so it doesn’t cross contaminate other foods or surfaces. For any fruit or vegetables consumed raw, make sure they are washed thoroughly or peeled as this will help to remove any visible dirt or bacterial contamination.

For more information on AMR, including an ‘FSA Explains’ video, visit our dedicated AMR webpage. The research report is available on our research pages.

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Posted in antimicrobial resistance, Antimicrobials, Campylobacter, campylobacter coli, Campylobacter jejuni, Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, fsa, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Research, Retailer Campylobacter Survey

Research – Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile

Posted on September 19, 2022 by KSW | Leave a comment

MDPI

Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control Campylobacter spp. The effect of this technology was evaluated regarding poultry meat colour and volatile compound changes. Two breast sample groups were prepared: inoculated with Campylobacter (10⁷ bacteria of Campylobacter jejuni strains) and not inoculated. Samples were submitted to PL, five pulses/s of 300 ms, 1 Hz, and 1 J/cm² in the apparatus, PL Tecum unit (Claranor). A response surface experimental design was applied regarding the factors of voltage (1828 to 3000 W) and distance to the source UV lamp (2.6 to 5.4 cm). The binomial factorial treatment (voltage and distance) with PL induced different energy doses (fluence J/cm²) received by samples, 2.82 to 9.67 J/cm². Poultry meat pulsed light treated had a significant decrease of Enterobacteriaceae counts. The treatments applied were unable to reduce 1 log Campylobacter cfu/g of poultry meat. The poultry meat PL treated became slightly light, redder, and yellower than those not treated. PL can decrease the proportion of aldehydes on total volatiles in meat, particularly on those associated with chicken-like, chicken skin-like, and sweet odour notes in fresh poultry meat. Further studies of PL with higher energy doses will be necessary to confirm if there are Campylobacter reductions and about poultry meat treated under storage to evaluate if volatile compounds can affect the flavour of PL-treated meat samples. View Full-Text