Review
Immunology
Mohammed J. Hakeem, Xiaonan Lu
Summary: Campylobacter species are unique Gram-negative, motile bacteria with a small genome that undergo adaptive responses in different environmental stresses. Despite its weaknesses in laboratory settings, Campylobacter demonstrates survival and adaptive capabilities throughout the poultry production chain, presenting challenges in controlling contamination. New intervention strategies are needed to address Campylobacter contamination effectively.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Joanne M. Kingsbury, Beverley Horn, Bridget Armstrong, Anne Midwinter, Patrick Biggs, Maree Callander, Kerry Mulqueen, Michael Brooks, Peter van der Logt, Roy Biggs
Summary: Campylobacteriosis is the most common foodborne disease in New Zealand, with poultry meat being the main source of human infection. A study was conducted on three poultry processors to determine the impact of processing steps on Campylobacter concentrations. Primary processing steps showed a significant reduction in Campylobacter concentrations on carcasses, while secondary processing resulted in higher concentrations in the final product. These findings provide valuable insights for targeting key areas in reducing Campylobacter on poultry meat.
Article
Agriculture, Dairy & Animal Science
Hudson T. Thames, Courtney A. Fancher, Mary G. Colvin, Mika McAnally, Emily Tucker, Li Zhang, Aaron S. Kiess, Thu T. N. Dinh, Anuraj T. Sukumaran
Summary: Salmonella and Campylobacter are common foodborne pathogens found in poultry meat. Despite efforts to reduce their prevalence during poultry processing, they still persist in retail broiler meat. This study evaluated the efficacy of peracetic acid antimicrobial interventions in reducing these pathogens. The findings suggest that antimicrobial spray cabinets have little effect, while the use of peracetic acid in carcass chilling tanks is the most effective intervention. Cross-contamination during second processing and mechanically deboned meat production remains a significant source of contamination.
Article
Public, Environmental & Occupational Health
Hamdin Abasher A. Mohamed, Lisa K. Williams, Ed van Klink
Summary: Campylobacteriosis is the leading food-borne disease in developed countries, with poultry being a major source of human infection. Studies have shown that certain genotypes of Campylobacter can adapt and survive through poultry processing, which has important implications for public health.
ZOONOSES AND PUBLIC HEALTH
(2021)
Review
Food Science & Technology
Onay B. Dogan, Anand Aditya, Juan Ortuzar, Jennifer Clarke, Bing Wang
Summary: This study conducted a systematic review and meta-analysis to quantify the effects of processing stages and interventions on the prevalence and concentration of Campylobacter on broiler carcasses. The results showed that scalding and chilling significantly reduce the prevalence and concentration of Campylobacter, while defeathering and evisceration stages may increase both prevalence and concentration. Chemical and physical processing interventions have limited efficacy in reducing concentration and prevalence.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Biotechnology & Applied Microbiology
O. Dubovitskaya, D. Seinige, A. Valero, F. Reich, C. Kehrenberg
Summary: The present study aimed to assess the suitability of a qPCR method for rapid quantitative determination of Campylobacter spp. in different stages of the poultry production chain and compare it with the culture-based method. The results showed that qPCR was able to accurately predict Campylobacter spp. loads in the samples, but the qPCR results were generally higher than the microbiological counts.
Article
Food Science & Technology
Stanley H. Chen, Utpal Bose, James A. Broadbent, Narelle Fegan, Richard Wilson, Chawalit Kocharunchitt, Michelle L. Colgrave, Lesley L. Duffy, John P. Bowman
Summary: Peracetic acid (PAA) can reduce the number of Campylobacter on poultry carcasses. However, previous experiments showed that Campylobacter survived better when pre-treated with a thermal stress equivalent to poultry processing prior to chilling with PAA. In this study, the proteomes of C. jejuni poultry strain 2704 were measured after exposure to PAA to understand how Campylobacter responds to the treatment.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Microbiology
Anand B. Karki, Bhuwan Khatri, Mohamed K. Fakhr
Summary: RNA-seq was used to analyze the differentially expressed genes (DEGs) in C. coli HC2-48 and C. jejuni OD2-67 transcriptomes under different temperature conditions. In C. coli HC2-48, genes involved in flagellar assembly were significantly impacted by low temperatures (4°C), while genes related to the ribosome and ribonucleoprotein complex were modulated in C. jejuni OD2-67 at 4°C. Although more DEGs were observed in the chicken juice medium compared to Mueller-Hinton broth, there were no common genes expressed at all incubation times, indicating that the food matrix environment is not the sole determinant of differential expression in Campylobacter spp. at low temperatures.
Review
Chemistry, Multidisciplinary
Nikolaos D. Andritsos, Nikolaos Tzimotoudis, Marios Mataragas
Summary: It is well-established that raw or incompletely thermally processed poultry meat is a major source of strong-evidence foodborne outbreaks of human campylobacteriosis. The dominant species of Campylobacter in chicken meat samples has traditionally been C. jejuni, but recently, C. coli has been increasingly recovered from chicken meat to the extent that it often comprises the majority of identified campylobacters. This review provides a detailed analysis of the changing prevalence of C. jejuni and C. coli in chicken meat, as well as the factors influencing their distribution.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Abbey Olsen, Silvia Bonardi, Lisa Barco, Marianne Sandberg, Nina Langkabel, Mati Roasto, Michal Majewski, Brigitte Brugger, Arja H. Kautto, Bojan Blagojevic, Joao B. Cota, Gunvor Elise Nagel-Alne, Adeline Huneau, Riikka Laukkanen-Ninios, Sophie Lebouquin-Leneveu, Ole Alvseike, Maria Fredriksson-Ahomaa, Madalena Vieira-Pinto, Eija Kaukonen
Summary: Campylobacter is a significant foodborne pathogen in Europe, mainly transmitted through undercooked poultry meat. Many European countries have implemented measures to reduce human exposure to Campylobacter from broiler meat. National action plans have been effective in reducing the incidence of human campylobacteriosis, as demonstrated by Iceland.
Article
Microbiology
Amal Awad, Hung-Yueh Yeh, Hazem Ramadan, Michael J. Rothrock
Summary: This study aimed to investigate the genetic relatedness, antibiotic resistance, and virulence determinants of thermophilic Campylobacter isolates from pasture-raised poultry farms in the southeastern United States. It was found that Campylobacter isolates from these farms showed genetic relatedness to isolates commonly associated with humans, indicating the potential for transmission of antibiotic-resistant and pathogenic strains from pasture-raised broiler flocks to humans.
FRONTIERS IN MICROBIOLOGY
(2023)
Review
Environmental Sciences
Mohamed E. Abd El-Hack, Mohamed T. El-Saadony, Abdelrazeq M. Shehata, Muhammad Arif, Vinod K. Paswan, Gaber El-Saber Batiha, Asmaa F. Khafaga, Ahmed R. Elbestawy
Summary: Campylobacter, a Gram-negative bacteria, is the main cause of acute bacterial enteritis in humans, mainly transmitted through contaminated chicken meat. Prevention and reduction of Campylobacter colonization in poultry farms can help cut off infection transmission routes, leading to increased research in natural and safe alternatives in the future.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Review
Microbiology
Elena G. Olson, Andrew C. Micciche, Michael J. Rothrock, Yichao Yang, Steven C. Ricke
Summary: Campylobacter is a common foodborne pathogen, often transmitted through the consumption of poultry products. Its presence as a member of the poultry gastrointestinal microbial community poses a challenge for intervention strategies. With the increasing demand for antibiotic-free products, alternative control measures have been developed, including the use of bacteriophages. Campylobacter phages have been isolated from both conventionally and organically raised poultry and have been used to target colonized Campylobacter in the poultry gastrointestinal tract. Phage application on poultry carcasses during processing has also been explored to reduce Campylobacter levels.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Marcin Smialek, Joanna Kowalczyk, Andrzej Koncicki
Summary: According to EFSA, campylobacteriosis is the most commonly diagnosed zoonotic disease in the EU, mainly sourced from poultry meat and products. The use of feed and water additives, such as probiotics, is suggested as a potential strategy to minimize Campylobacter colonization in poultry.
Article
Food Science & Technology
Genevieve Greene, Leonard Koolman, Paul Whyte, Helen Lynch, Aidan Coffey, Brigid Lucey, Lisa O'Connor, Declan Bolton
Summary: The study demonstrated that a biosecurity pen infrastructure based on galvanised steel mesh panels surrounded by polyurethane film or flyscreen mesh was effective at protecting commercial broiler flocks from Campylobacter colonisation. Further validation is needed before full implementation.