Molecular identification of C. jejuni and C. coli in chicken and humans at Zagazig Egypt with reference to the survival of C. jejuni in chicken meat at refrigeration and freezing temperatures

Awadallah M. A. I, . and Ahmed H. A, . and El-Gedawy A. A, . and Saad A. M, . Molecular identification of C. jejuni and C. coli in chicken and humans at Zagazig Egypt with reference to the survival of C. jejuni in chicken meat at refrigeration and freezing temperatures. pp. 1801-1812. ISSN 22317546

Chicken meat is considered the primary source of infection with Campylobacter spp. in humans. A total of 125 cloacal swabs 61 chicken skin and 122 chicken meat (thigh and breast meat 61 each) samples obtained from retail outlets and 110 stool swabs from 10 diarrhiac and 100 apparently healthy persons were examined. The isolation rates of Campylobacter spp. in chicken skin thigh meat breast meat cloacal swabs and human stool samples were 47.5 0.475 0.259 21.6 and 2.7 respectively. Campylobacter jejuni was isolated from cloacal swabs skin and thigh meat with the isolation rates of 3.7 3.4 and 6.9 respectively while Campylobacter coli were isolated from 7.4 and 6.7 of cloacal swabs and breast meat respectively. In humans 5.2 C. jejuni and 3.2 C. coli were identified. Quantitative PCR targeting the species specific virulence gene cadf showed that all C. jejuni and C. coli isolates harbored the gene. The influence of refrigeration and freezing storage on the survival of C. jejuni in chicken breast meat was evaluated by qPCR. The results showed a significant decline in the number of bacterial cells after storage at 4C and -20C for a duration ranging from 3-20 days. However storage of chicken meat at freezing temperature is preferred to refrigeration.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/14%20IFRJ%...

Abstract

Chicken meat is considered the primary source of infection with Campylobacter spp. in humans. A total of 125 cloacal swabs 61 chicken skin and 122 chicken meat (thigh and breast meat 61 each) samples obtained from retail outlets and 110 stool swabs from 10 diarrhiac and 100 apparently healthy persons were examined. The isolation rates of Campylobacter spp. in chicken skin thigh meat breast meat cloacal swabs and human stool samples were 47.5 0.475 0.259 21.6 and 2.7 respectively. Campylobacter jejuni was isolated from cloacal swabs skin and thigh meat with the isolation rates of 3.7 3.4 and 6.9 respectively while Campylobacter coli were isolated from 7.4 and 6.7 of cloacal swabs and breast meat respectively. In humans 5.2 C. jejuni and 3.2 C. coli were identified. Quantitative PCR targeting the species specific virulence gene cadf showed that all C. jejuni and C. coli isolates harbored the gene. The influence of refrigeration and freezing storage on the survival of C. jejuni in chicken breast meat was evaluated by qPCR. The results showed a significant decline in the number of bacterial cells after storage at 4C and -20C for a duration ranging from 3-20 days. However storage of chicken meat at freezing temperature is preferred to refrigeration.

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Item Type:	Article
AGROVOC Term:	Campylobacter jejuni
AGROVOC Term:	Campylobacter coli
AGROVOC Term:	Chicken meat
AGROVOC Term:	Freezing temperature
AGROVOC Term:	Survival
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21852

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