- Campylobacter is found at low levels on half of chickens sold by major stores
- The bug is responsible for an estimated 500,000 cases of illness in the UK
- More than nine per cent of one strain is resistant to three types of antibiotic
- Farmer using antibiotics to treat animals have raised levels of resistance
The aim of this study was to determine the prevalence and antimicrobial resistance of Campylobacter jejuni isolated from retail chicken meat. The identification of Campylobacter isolates and the presence of virulence factor were evaluated by polymerase chain reaction (PCR). Furthermore, clove oil, cinnamon, and turmeric extracts were evaluated for the antimicrobial potential against Campylobacter isolates. Out of 200 chicken meat samples, 80 (40%) samples were found contaminated with Campylobacter jejuni. Antibacterial susceptibility testing indicated that out of 80 isolates 60 (75%) were resistant to tetracycline followed by 31 (38.75%) to ciprofloxacin, 12 (15%) to ampicillin, 8 (10%) to erythromycin, and 2 (2.5%) were resistant to chloramphenicol. Clove oil and cinnamon extract showed antibacterial potential against Campylobacter isolates. Furthermore, all the 80 isolates (100%) were found positive for virulence genes (cadF, flaA, and dnaJ). The presence of antibacterial resistance and virulence factors in C. jejunihighlighted the risk associated with retail poultry meat.
Campylobacter jejuni is associated with foodborne illnesses such as gastrointestinal intestinal complications. This study demonstrated that raw chicken meat should be subjected to pretreatment to avoid the foodborne illnesses associated with multidrug‐resistant (MDR) Campylobacter jejuni. Moreover, the use of antibiotics should be strictly monitored in developing countries to avoid the emergence of multidrug‐resistant pathogens.
Posted in Campylobacter, food contamination, Food Hygiene, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, Food Safety, Food Testing, microbial contamination, Microbiology, Uncategorized
Campylobacteriosis is the most commonly reported gastrointestinal disease in the EU/EEA. In 2017, 29 EU/EEA countries reported 250 161 confirmed cases of campylobacteriosis.
Posted in Campylobacter, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized
Food Poisoning Bulletin
Raw milk that was produced and packaged by Valley Milk Simply Bottled in Stanislaus County, California is being recalled for possible Campylobacter contamination. The farm’s packaged raw whole milk was sampled and tested by the California Department of Food and Agriculture and the lab confirmed detection of the pathogen.
Posted in Campylobacter, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized
In this study, we estimate the burden of foodborne illness (FBI) caused by five major pathogens among nondeployed US Army service members. The US Army is a unique population that is globally distributed, has its own food procurement system and a food protection system dedicated to the prevention of both unintentional and intentional contamination of food. To our knowledge, the burden of FBI caused by specific pathogens among the US Army population has not been determined. We used data from a 2015 US Army population survey, a 2015 US Army laboratory survey and data from FoodNet to create inputs for two model structures. Model type 1 scaled up case counts of Campylobacter jejuni, Shigella spp., Salmonella enterica non-typhoidal and STEC non-O157 ascertained from the Disease Reporting System internet database from 2010 to 2015. Model type 2 scaled down cases of self-reported acute gastrointestinal illness (AGI) to estimate the annual burden of Norovirus illness. We estimate that these five pathogens caused 45 600 (5%–95% range, 30 300–64 000) annual illnesses among nondeployed active duty US Army Service members. Of these pathogens, Norovirus, Campylobacter jejuni and Salmonella enterica non-typhoidal were responsible for the most illness. There is a tremendous burden of AGI and FBI caused by five major pathogens among US Army Soldiers, which can have a tremendous impact on readiness of the force. The US Army has a robust food protection program in place, but without a specific active FBI surveillance system across the Department of Defence, we will never have the ability to measure the effectiveness of modern, targeted, interventions aimed at the reduction of specific foodborne pathogens.
Posted in Campylobacter, E.coli, E.coli O157, E.coli O157:H7, Food Poisoning, Food Testing, Food Toxin, foodborne disease, Foodborne Illness, Norovirus, Salmonella, Shigella, STEC, Uncategorized
The increase of Campylobacter infections in the late spring was significantly linked to temperature two weeks before, with an increase in conditional incidence of 0.175 cases per 100,000 per week for weeks 17 to 24; the relationship to temperature was not linear. Generalized structural time series model revealed that changes in temperature accounted for 33.3% of the expected cases of Campylobacteriosis, with an indication of the direction and relevant temperature range. Wavelet analysis showed a strong annual cycle with additional harmonics at four and six months. Cluster analysis showed three clusters of seasonality with geographic similarities representing metropolitan, rural, and other areas.
Major retailers publish Campylobacter results