Occurrence of Campylobacter in chicken wings marketed in the northwest of Iran

Hosseinzadeh S., . and Mardani K., . and Aliakbarlu J., . and Ghorbanzadehghan M., . Occurrence of Campylobacter in chicken wings marketed in the northwest of Iran. pp. 41-45. ISSN 22317546

Campylobacter spp. are significant causative agents of human diarrheal diseases. The common source of Campylobacter infection is contaminated food particularly poultry meat. In the present study Campylobacter contamination was assessed in chickens wings samples obtained from Urmia chicken retail shops. A total number of 96 chicken wings were examined for the presence of Campylobacter spp. using Campylobacter selective agar. The wings contaminated with Campylobacter spp. were further examined by polymerase chain reaction (PCR) for the confirmation of Campylobacter. Two primers were used for amplification of a 1004 bp fragment of 16s rRNA gene from Campylobacter spp. The results revealed that a number of 40 wings (41.66) out of 96 chicken wings were contaminated with Campylobacter spp. using the Campylobacter selective agar. A number of 37 positive samples of detected Campylobacter spp. in biochemical assays were yielded a 1004 bp PCR product confirming that at least 37 bacterial isolates were belonged to Campylobacter spp. It was concluded that the Campylobacter spp. was existed in chicken wings with high frequency. Further studies are needed for discriminating different strains of isolated Campylobacter spp. It was recommended that appropriate cooking of chicken meat will be an important approach for the control of Campylobacteriosis in human.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(6).pdf

Abstract

Campylobacter spp. are significant causative agents of human diarrheal diseases. The common source of Campylobacter infection is contaminated food particularly poultry meat. In the present study Campylobacter contamination was assessed in chickens wings samples obtained from Urmia chicken retail shops. A total number of 96 chicken wings were examined for the presence of Campylobacter spp. using Campylobacter selective agar. The wings contaminated with Campylobacter spp. were further examined by polymerase chain reaction (PCR) for the confirmation of Campylobacter. Two primers were used for amplification of a 1004 bp fragment of 16s rRNA gene from Campylobacter spp. The results revealed that a number of 40 wings (41.66) out of 96 chicken wings were contaminated with Campylobacter spp. using the Campylobacter selective agar. A number of 37 positive samples of detected Campylobacter spp. in biochemical assays were yielded a 1004 bp PCR product confirming that at least 37 bacterial isolates were belonged to Campylobacter spp. It was concluded that the Campylobacter spp. was existed in chicken wings with high frequency. Further studies are needed for discriminating different strains of isolated Campylobacter spp. It was recommended that appropriate cooking of chicken meat will be an important approach for the control of Campylobacteriosis in human.

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Item Type:	Article
AGROVOC Term:	Campylobacter
AGROVOC Term:	Chicken meat
AGROVOC Term:	Food contamination
AGROVOC Term:	Agar
AGROVOC Term:	Polymerase chain reaction
AGROVOC Term:	Poultry meat
AGROVOC Term:	Chickens
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21967

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