Detection and Quantification of Campylobacter in Poultry Slaughterhouses Using Conventional Microbiological Technique, Most Probable Number, and Real-Time PCR

被引：4

作者：

Perdoncini, Gustavo ^{[1
]}

Sierra Arguello, Yuli Melisa ^{[1
]}

Moreira Lima, Leonardo ^{[1
]}

Quedi Furian, Thales ^{[1
]}

Apellanis Borges, Karen ^{[1
]}

Beatriz Rodrigues, Laura ^{[2
]}

Ruschel dos Santos, Luciana ^{[2
]}

Borsoi, Anderlise ^{[3
]}

Werlang Isolan, Leonardo ^{[1
,4
]}

Gomes, Marcos Jose Pereira ^{[5
]}

Pippi Salle, Carlos Tadeu ^{[1
]}

de Souza Moraes, Hamilton Luiz ^{[1
]}

Pinheiro do Nascimento, Vladimir ^{[1
]}

机构：

[1] Univ Fed Rio Grande do Sul, Fac Vet, Ctr Diagnost & Pesquisa Patol Aviaria, Dept Med Anim, Ave Bento Goncalves 9090, BR-91540000 Porto Alegre, RS, Brazil

[2] Univ Passo Fundo, Fac Agron & Med Vet, Passo Fundo, RS, Brazil

[3] Univ Tuiuti Parana, Fac Med Vet, Curitiba, Parana, Brazil

[4] Minist Agr Pecuaria & Abastecimento, Dept Inspecao Prod Origem Anim, Porto Alegre, RS, Brazil

[5] Univ Fed Rio Grande do Sul, Fac Vet, Lab Bacteriol, Dept Med Vet Prevent, Porto Alegre, RS, Brazil

来源：

FOODBORNE PATHOGENS AND DISEASE | 2022年 / 19卷 / 02期

关键词：

Campylobacter; conventional microbiology; MPN; poultry; qPCR; BROILER CHICKEN CARCASSES; CONTAMINATION; SPP; PREVALENCE; COLI;

D O I：

10.1089/fpd.2021.0071

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Campylobacteriosis is one of the most common bacteria causing human gastroenteritis. Poultry is a major reservoir of Campylobacter spp. as well as the main source of transmission. Due to the increased occurrence of campylobacteriosis, poultry slaughterhouses are under pressure to deliver carcasses with low contamination. However, a few studies have been carried out to evaluate Campylobacter contamination of broiler carcasses in Brazilian slaughter lines. Therefore, in this study, we aimed at detecting and quantifying the thermotolerant Campylobacter spp. at different stages of the poultry slaughtering process. The samples were collected from 12 points in three slaughterhouses in southern Brazil, at an interval of 12 months, and were tested for Campylobacter spp. by conventional microbiological technique, the most probable number, and real-time PCR. A total of 432 samples were analyzed. The majority of strains belonged to Campylobacter jejuni (92%), and the flock positivity among the three techniques was similar in most cases. Campylobacter was detected in all slaughtering stages. Although contamination has remained similar (p > 0.05) throughout almost all the slaughter process, evisceration seemed to be an important source of contamination. Our results reinforce the idea that the final carcass quality after the slaughtering process is directly influenced by the level of contamination of the broiler flocks on arrival at the processing plant.

引用

页码：143 / 150

页数：8

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