Campylobacter in Raw Chicken Meat at Retail Level: Quantitative and Qualitative Assessment, Genomic Profiling, and Comparison With Isolates From Human Infections

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-05-10 DOI:10.1016/j.jfp.2025.100540

Lucien Kelbert , Karen Barmettler , Jule Anna Horlbog , Marc J.A. Stevens , Nicole Cernela , Magdalena Nüesch-Inderbinen , Roger Stephan

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引用次数: 0

Abstract

Campylobacter is the leading cause of human bacterial diarrheal disease, and the handling and consumption of poultry meat products account for most cases. This cross-sectional study aimed to determine the prevalence and levels of Campylobacter in Swiss and imported retail chicken meat during May – August 2024. Whole-genome sequencing (WGS) was applied to assess phylogenetic relatedness between Campylobacter from chicken meat samples and human infections occurring during the study time in Switzerland, and to identify antimicrobial resistance and virulence genes. A total of 300 different chilled or frozen chicken meat samples and 50 chilled marinated meat samples were analyzed by qualitative (enrichment) and quantitative (plating) ISO 10272-1:2017 and ISO 10272-2:2017 methods. After enrichment, the Campylobacter recovery rate was higher in chilled (62%) than in marinated meat (40%) or frozen chicken meat (11%). Campylobacter were more prevalent in meat from organically labeled meat (72%) and free-range labeled meat (77%) compared to meat with other labels. Quantitatively, 3.7% of chilled, nonmarinated meat had >100 colony-forming units (cfu)/g (range 100–700 cfu/g). The detection of multiple genetically indistinguishable isolates from meat and from humans indicated that chilled chicken meat is a major infection source for Swiss cases of campylobacteriosis. Antimicrobial resistance determinants included bla_OXA, tet(O), and the T86I substitution in GyrA. Virulence genes cstIII, neuABC, wlaN, and cdtABC which are linked to the Guillain-Barré syndrome and gastrointestinal cancers, respectively, were identified. Our data highlight the need to reduce the levels of Campylobacter in chicken meat to protect public health. Freezing meat prior to retailing is an effective and relatively inexpensive measure to increase product safety and to reduce the risk of campylobacteriosis in humans.

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零售水平生鸡肉中的弯曲杆菌：定量和定性评估，基因组图谱和与人类感染分离物的比较。

弯曲杆菌是人类细菌性腹泻病的主要原因，而处理和食用禽肉产品占大多数病例。本横断面研究旨在确定2024年5月至8月期间瑞士和进口零售鸡肉中弯曲杆菌的流行程度和水平。采用全基因组测序（WGS）技术评估瑞士研究期间鸡肉弯曲杆菌与人类感染之间的系统发育相关性，并鉴定耐药性和毒力基因。采用ISO 10272-1:2017和ISO 10272-2:2017的定性（富集）和定量（电镀）方法对300种不同的冷冻或冷冻鸡肉样品和50种冷冻腌制肉样品进行分析。经富集后，冷冻弯杆菌的回收率（62%）高于腌制肉（40%）和冷冻鸡肉（11%）。与其他标签的肉类相比，有机标签的肉类（72%）和自由放养标签的肉类（77%）中的弯曲杆菌更为普遍。从数量上看，3.7%的冷藏、非腌制肉类菌落形成单位(cfu)/g为100 - 700 cfu/g。从肉类和人体内检测到的多个基因难以区分的分离株表明，冷冻鸡肉是瑞士弯曲杆菌病病例的主要感染源。抗微生物药物耐药性决定因素包括blaOXA、tet(O)和GyrA中的T86I取代。鉴定出分别与格林-巴- 综合征和胃肠道癌症相关的毒力基因cstIII、neuABC、wlaN和cdtABC。我们的数据强调有必要降低鸡肉中弯曲杆菌的水平，以保护公众健康。在零售前将肉类冷冻是提高产品安全性和减少人类弯曲杆菌病风险的一种有效且相对便宜的措施。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.