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Prevalence of Campylobacter spp. in poultry and poultry meat in Germany

https://doi.org/10.1016/S0168-1605(99)00120-8Get rights and content

Abstract

Of 509 samples from poultry flocks, 209 isolates (41.1%) were Campylobacter positive. The number of positive cases in broiler carcasses was 45.9%. Of 52 pheasants investigated, 25.9% were Campylobacter positive. Campylobacter jejuni was isolated from 86 (42.0%) poultry flock samples, 47 (43%) broiler samples and 15 (28%) wild pheasant samples. C. coli was found at a rate of 1.2% in poultry flocks, 13% in broilers and 21% in pheasants.

Introduction

Results of studies on clinical Campylobacter cases in humans show a growing tendency (De Boer & Hahnè, 1990, Jones et al., 1991a, Jones et al., 1991b).

In several European countries, Campylobacter pathogenic to man have been isolated more frequently than Salmonella (Humphrey et al., 1993, Bryan & Doyle, 1995). Tokumaru et al. (1991) reported that in Japan more Campylobacter than Salmonella are detected during the slaughter and cutting processes. In Germany, campylobacteriosis is the second most frequent cause of gastrointestinal infections (Dediè et al., 1993). Campylobacter enteritis is a disease mainly taken up with food. In contrast to other bacterial enteritis agents, an increase of Campylobacter populations in foodstuffs is unlikely. Important sources of infection are inadequately heated poultry meat, poultry liver and cross-contamination of foodstuff through lack of kitchen hygiene (Skirrow & Blaser, 1992, Skirrow, 1982, Oosterom, 1994). From the food hygiene point of view, poultry thus plays an important role in the transmission of Campylobacter to man.

In fresh poultry meat, the rate of contamination is 0–100% (Hood et al., 1988, Jones et al., 1991a, Jones et al., 1991b, Karib & Seeger, 1994, Lee et al., 1994). Campylobacter was isolated mainly from the skin, the neck skin and the breast musculature, with bacterial counts of 1.5×103–1.5×106 KbE/g per animal (Hood et al., 1988, Humphrey et al., 1993). Poultry offal (liver, heart and stomach) can generally also be contaminated with Campylobacter. Christopher et al. (1982) reported that 50% of investigated livers were contaminated with Campylobacter.

During the slaughter process, damage to the intestinal tract can lead to direct contamination. Contamination can also occur indirectly through air, since during both defeathering and evisceration up to 104 KbE/m3 have been demonstrated (Oosterom et al., 1983, Jones et al., 1991a, Jones et al., 1991b).

Section snippets

Poultry and pheasant samples

In a study in Germany during a period of three years (1995–1997), samples were obtained from 12 poultry flocks, 2 poultry slaughter plants, as well as from 52 hunted pheasants and investigated for the presence of Campylobacter. The investigations were carried out in the periods November to December.

From poultry flocks, which were three-weeks-old, smear samples were taken from five randomly chosen animals one week prior to slaughter, and after slaughter or post-mortem investigation, a caecal and

Results and discussion

The results of demonstrating the presence of Campylobacter in poultry flocks, slaughtered broilers and wild pheasants are shown in Table 1.

Out of a total of 509 samples taken from poultry flocks, 209 isolates could be classified as Campylobacter. From 111 broiler samples, 51 (45.9%) were Campylobacter positive, and from 52 wild pheasants, 14 (25.9%) were positive.

Campylobacter jejuni biotype II was the most frequent isolate from wild pheasants (69.5%) and from broilers (46.0%). C. jejuni

Acknowledgements

This work was financially supported by Boehringer Ingelheim Fonds Germany.

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