Prevalence of Campylobacter coli and Campylobacter jejuni in Retail Chicken, Beef, Lamb, and Pork Products in Three Australian States

被引:37
作者
Walker, Liz J. [1 ]
Wallace, Rhiannon L. [1 ]
Smith, James J. [2 ]
Graham, Trudy [3 ]
Saputra, Themy [4 ]
Symes, Sally [5 ]
Stylianopoulos, Anastasia [5 ]
Polkinghorne, Benjamin G. [1 ]
Kirk, Martyn D. [1 ]
Glass, Kathryn [1 ]
机构
[1] Australian Natl Univ, Natl Ctr Epidemiol & Populat Hlth, Canberra, ACT 2601, Australia
[2] Queensland Hlth Food Safety Stand & Regulat, Hlth Protect Branch, Brisbane, Qld 4006, Australia
[3] Queensland Hlth Forens & Sci Serv, Brisbane, Qld 4108, Australia
[4] New South Wales Food Author, Sydney, NSW 2127, Australia
[5] Dept Hlth & Human Serv, Melbourne, Vic 3000, Australia
基金
英国医学研究理事会;
关键词
Beef; Campylobacter coli; Campylobacter jejuni; Chicken; Lamb; Pork; ESCHERICHIA-COLI; POULTRY PRODUCTS; MEAT; SPP; RAW; CONTAMINATION; CARCASSES; IDENTIFICATION; SALMONELLA; RESISTANCE;
D O I
10.4315/0362-028X.JFP-19-146
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The aim of this study was to investigate the prevalence and distribution of Campylobacter species in a variety of fresh and frozen meat and offal products collected from retail outlets in New South Wales (NSW), Queensland (Qld), and Victoria (Vic). A total of 1,490 chicken, beef, lamb, and pork samples were collected from Australian supermarkets and butcher shops over a 2-year sampling period (October 2016 to October 2018). Campylobacter spp. were detected in 90% of chicken meat and 73% of chicken offal products (giblet and liver), with significantly lower prevalence in lamb (38%), pork (31%), and beef (14%) offal (kidney and liver). Although retail chicken meat was frequently contaminated with Campylobacter, the level of contamination was generally low. Where quantitative analysis was conducted, 98% of chicken meat samples, on average, had,10,000 CFU Campylobacter per carcass, with 10% <21 CFU per carcass. Campylobacter coli was the most frequently recovered species in chicken meat collected in NSW (53%) and Vic (56%) and in chicken offal collected in NSW (77%), Qld (59%), and Vic (58%). In beef, lamb, and pork offal, C. jejuni was generally the most common species (50 to 86%), with the exception of pork offal collected in NSW, where C. coli was more prevalent (69%). Campylobacter prevalence was significantly higher in fresh lamb (46%) and pork (31%) offal than in frozen offal (17 and 11%, respectively). For chicken, beef, and pork offal, the prevalence of Campylobacter spp. was significantly higher on delicatessen products compared with prepackaged products. This study demonstrated that meat and offal products are frequently contaminated with Campylobacter. However, the prevalence is markedly different in different meats, and the level of chicken meat portion contamination is generally low. By identifying the types of meat and offal products types that pose the greatest risk of Campylobacter infection to consumers, targeted control strategies can be developed.
引用
收藏
页码:2126 / 2134
页数:9
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