Brief report
Prevalence of Campylobacter jejuni and Campylobacter coli from broilers at conventional and kosher abattoirs and retail stores
Prevalencia de Campylobacter jejuni y Campylobacter coli en carcasas de pollo procedentes de frigoríficos, faena tradicional y kosher, y de locales de expendio
Guillermo F. Guirina, Victoria Brusab,
, Cristian D. Adrianic, Gerardo A. Leottab
Corresponding author
a Laboratorio AGGA, Ciudad Autónoma de Buenos Aires, Argentina
b IGEVET - Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, Calle 60 y 118 s/n, 1900 La Plata, Argentina
c Departamento de Seguridad Alimentaria, Municipalidad de Berisso, Berisso, Argentina
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suplementados con el herbicida" ] ] "contieneResumen" => array:2 [ "en" => true "es" => true ] "contieneTextoCompleto" => array:1 [ "en" => true ] "contienePdf" => array:1 [ "en" => true ] "resumenGrafico" => array:2 [ "original" => 0 "multimedia" => array:7 [ "identificador" => "fig0015" "etiqueta" => "Figure 3" "tipo" => "MULTIMEDIAFIGURA" "mostrarFloat" => true "mostrarDisplay" => false "figura" => array:1 [ 0 => array:4 [ "imagen" => "gr3.jpeg" "Alto" => 3034 "Ancho" => 2493 "Tamanyo" => 394387 ] ] "descripcion" => array:1 [ "en" => "<p id="spar0030" class="elsevierStyleSimplePara elsevierViewall">Growth rate of <span class="elsevierStyleItalic">Sterilia</span> spp. (133, 78, 135 and 80) (A), <span class="elsevierStyleItalic">Trichoderma</span> spp. (311 and 140) (B), <span class="elsevierStyleItalic">Mucor</span> spp. (182, 166 and 208) (C), <span class="elsevierStyleItalic">Aspergillus</span> spp. (128 and 2) (D), <span class="elsevierStyleItalic">Penicillium</span> spp. (1, 5, 8, 6, 44, 139 and 405) (E) in CZD media. a,i Mean values of growth rate with the same letter from each fungal genera are not statistically different according to the Fisher's LSD test (p<0.05).</p>" ] ] ] "autores" => array:1 [ 0 => array:2 [ "autoresLista" => "Melisa Egle Aluffi, Cecilia Soledad Carranza, Nicolás Benito, Karen Magnoli, Carina Elizabeth Magnoli, Carla Lorena Barberis" "autores" => array:6 [ 0 => array:2 [ "nombre" => "Melisa Egle" "apellidos" => "Aluffi" ] 1 => array:2 [ "nombre" => "Cecilia Soledad" "apellidos" => "Carranza" ] 2 => array:2 [ "nombre" => "Nicolás" "apellidos" => "Benito" ] 3 => array:2 [ "nombre" => "Karen" "apellidos" => "Magnoli" ] 4 => array:2 [ "nombre" => "Carina Elizabeth" "apellidos" => "Magnoli" ] 5 => array:2 [ "nombre" => "Carla Lorena" "apellidos" => "Barberis" ] ] ] ] "resumen" => array:1 [ 0 => array:3 [ "titulo" => "Highlights" "clase" => "author-highlights" "resumen" => "<span id="abst0005" class="elsevierStyleSection elsevierViewall"><p id="spar0005" class="elsevierStyleSimplePara elsevierViewall"><ul class="elsevierStyleList" id="lis0005"><li class="elsevierStyleListItem" id="lsti0005"><span class="elsevierStyleLabel">•</span><p id="par0005" class="elsevierStylePara elsevierViewall">Lag phases prior to growth were higher in media with GP than in media without it.</p></li><li class="elsevierStyleListItem" id="lsti0010"><span class="elsevierStyleLabel">•</span><p id="par0010" class="elsevierStylePara elsevierViewall">The growth rate of most of the isolates was greater in media supplied with GP.</p></li><li class="elsevierStyleListItem" id="lsti0015"><span class="elsevierStyleLabel">•</span><p id="par0015" class="elsevierStylePara elsevierViewall">The highest EC50 (>100<span class="elsevierStyleHsp" style=""></span>mM) was found for <span class="elsevierStyleItalic">Trichoderma</span> spp.</p></li><li class="elsevierStyleListItem" id="lsti0020"><span class="elsevierStyleLabel">•</span><p id="par0020" class="elsevierStylePara elsevierViewall"><span class="elsevierStyleItalic">Sterilia</span> spp. had EC50 values of 100<span class="elsevierStyleHsp" style=""></span>mM.</p></li><li class="elsevierStyleListItem" id="lsti0025"><span class="elsevierStyleLabel">•</span><p id="par0025" class="elsevierStylePara elsevierViewall"><span class="elsevierStyleItalic">Aspergillus</span> spp. and <span class="elsevierStyleItalic">Mucor</span> spp. had EC50 values between 50 and 100<span class="elsevierStyleHsp" style=""></span>mM.</p></li></ul></p></span>" ] ] ] "idiomaDefecto" => "en" "EPUB" => "https://multimedia.elsevier.es/PublicationsMultimediaV1/item/epub/S0325754119301178?idApp=UINPBA00004N" "url" => "/03257541/0000005200000003/v1_202010070634/S0325754119301178/v1_202010070634/en/main.assets" ] "itemAnterior" => array:19 [ "pii" => "S0325754119301130" "issn" => "03257541" "doi" => "10.1016/j.ram.2019.10.003" "estado" => "S300" "fechaPublicacion" => "2020-07-01" "aid" => "367" "copyright" => 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"titulo" => "Primera caracterización de aislamientos clínicos de <span class="elsevierStyleItalic">K. pneumoniae</span> ST11 portadores de <span class="elsevierStyleItalic">bla</span><span class="elsevierStyleInf">KPC-3</span> en América Latina" ] ] "contieneResumen" => array:2 [ "en" => true "es" => true ] "contieneTextoCompleto" => array:1 [ "en" => true ] "contienePdf" => array:1 [ "en" => true ] "resumenGrafico" => array:2 [ "original" => 0 "multimedia" => array:7 [ "identificador" => "fig0005" "etiqueta" => "Figure 1" "tipo" => "MULTIMEDIAFIGURA" "mostrarFloat" => true "mostrarDisplay" => false "figura" => array:1 [ 0 => array:4 [ "imagen" => "gr1.jpeg" "Alto" => 829 "Ancho" => 1984 "Tamanyo" => 91029 ] ] "descripcion" => array:1 [ "en" => "<p id="spar0045" class="elsevierStyleSimplePara elsevierViewall"><span class="elsevierStyleItalic">K. pneumoniae</span> pulsed-field gel electrophoresis.</p>" ] ] ] "autores" => array:1 [ 0 => array:2 [ "autoresLista" => "Virginia 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"apellidos" => "Rojas Rodriguez" ] 7 => array:2 [ "nombre" => "Carmen" "apellidos" => "Magallanes" ] 8 => array:2 [ "nombre" => "Carolina" "apellidos" => "Márquez Villalba" ] 9 => array:2 [ "nombre" => "Rafael" "apellidos" => "Vignoli" ] ] ] ] ] "idiomaDefecto" => "en" "EPUB" => "https://multimedia.elsevier.es/PublicationsMultimediaV1/item/epub/S0325754119301130?idApp=UINPBA00004N" "url" => "/03257541/0000005200000003/v1_202010070634/S0325754119301130/v1_202010070634/en/main.assets" ] "en" => array:19 [ "idiomaDefecto" => true "cabecera" => "<span class="elsevierStyleTextfn">Brief report</span>" "titulo" => "Prevalence of <span class="elsevierStyleItalic">Campylobacter jejuni</span> and <span class="elsevierStyleItalic">Campylobacter coli</span> from broilers at conventional and kosher abattoirs and retail stores" "tieneTextoCompleto" => true "paginas" => array:1 [ 0 => array:2 [ "paginaInicial" => "217" "paginaFinal" => "220" ] ] "autores" => array:1 [ 0 => array:4 [ "autoresLista" => "Guillermo F. Guirin, Victoria Brusa, Cristian D. Adriani, Gerardo A. Leotta" "autores" => array:4 [ 0 => array:3 [ "nombre" => "Guillermo F." "apellidos" => "Guirin" "referencia" => array:1 [ 0 => array:2 [ "etiqueta" => "<span class="elsevierStyleSup">a</span>" "identificador" => "aff0005" ] ] ] 1 => array:4 [ "nombre" => "Victoria" "apellidos" => "Brusa" "email" => array:1 [ 0 => "toibrusa@hotmail.com" ] "referencia" => array:2 [ 0 => array:2 [ "etiqueta" => "<span class="elsevierStyleSup">b</span>" "identificador" => "aff0010" ] 1 => array:2 [ "etiqueta" => "<span class="elsevierStyleSup">*</span>" "identificador" => "cor0005" ] ] ] 2 => array:3 [ "nombre" => "Cristian D." "apellidos" => "Adriani" "referencia" => array:1 [ 0 => array:2 [ "etiqueta" => "<span class="elsevierStyleSup">c</span>" "identificador" => "aff0015" ] ] ] 3 => array:3 [ "nombre" => "Gerardo A." "apellidos" => "Leotta" "referencia" => array:1 [ 0 => array:2 [ "etiqueta" => "<span class="elsevierStyleSup">b</span>" "identificador" => "aff0010" ] ] ] ] "afiliaciones" => array:3 [ 0 => array:3 [ "entidad" => "Laboratorio AGGA, Ciudad Autónoma de Buenos Aires, Argentina" "etiqueta" => "a" "identificador" => "aff0005" ] 1 => array:3 [ "entidad" => "IGEVET - Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, Calle 60 y 118 s/n, 1900 La Plata, Argentina" "etiqueta" => "b" "identificador" => "aff0010" ] 2 => array:3 [ "entidad" => "Departamento de Seguridad Alimentaria, Municipalidad de Berisso, Berisso, Argentina" "etiqueta" => "c" "identificador" => "aff0015" ] ] "correspondencia" => array:1 [ 0 => array:3 [ "identificador" => "cor0005" "etiqueta" => "⁎" "correspondencia" => "Corresponding author." ] ] ] ] "titulosAlternativos" => array:1 [ "es" => array:1 [ "titulo" => "Prevalencia de <span class="elsevierStyleItalic">Campylobacter jejuni</span> y <span class="elsevierStyleItalic">Campylobacter coli</span> en carcasas de pollo procedentes de frigoríficos, faena tradicional y kosher, y de locales de expendio" ] ] "textoCompleto" => "<span class="elsevierStyleSections"><p id="par0005" class="elsevierStylePara elsevierViewall">Consumption of contaminated food with <span class="elsevierStyleItalic">Campylobacter jejuni</span> subsp. <span class="elsevierStyleItalic">jejuni</span> and <span class="elsevierStyleItalic">Campylobacter</span><span class="elsevierStyleItalic">coli</span> is among the four main causes of diarrheal disease worldwide<a class="elsevierStyleCrossRef" href="#bib0095"><span class="elsevierStyleSup">4</span></a>. Thermotolerant <span class="elsevierStyleItalic">Campylobacter</span> species are among the most relevant microbiological hazards associated with poultry meat consumption<a class="elsevierStyleCrossRefs" href="#bib0140"><span class="elsevierStyleSup">13,15</span></a>. Although the prevalence of <span class="elsevierStyleItalic">Campylobacter</span> has been studied in conventional broiler abattoirs<a class="elsevierStyleCrossRef" href="#bib0150"><span class="elsevierStyleSup">15</span></a>, the impact of kosher slaughter procedures on broiler chicken has not been described yet.</p><p id="par0010" class="elsevierStylePara elsevierViewall">The aims of this study were to: (a) determine and compare the presence of <span class="elsevierStyleItalic">C. jejuni</span> and <span class="elsevierStyleItalic">C</span>. <span class="elsevierStyleItalic">coli</span> at conventional and kosher broiler abattoirs, and (b) determine the presence of <span class="elsevierStyleItalic">C. jejuni</span> and <span class="elsevierStyleItalic">C</span>. <span class="elsevierStyleItalic">coli</span> in retail stores.</p><p id="par0015" class="elsevierStylePara elsevierViewall">The study was conducted between November 2011 and April 2013 in broiler abattoirs and retail stores from Buenos Aires province, Argentina. Chicken carcass samples were obtained from two broiler abattoirs (n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>50 each) that applied conventional and kosher slaughter processes authorized by the National Service of Agrifood Health and Quality of Argentina. Chicken carcasses were collected and sampled using sterile sponges (Whirl-Pak speci-sponge, Nasco, USA) soaked in 10<span class="elsevierStyleHsp" style=""></span>ml 3M™ <span class="elsevierStyleItalic">Campylobacter</span> enrichment broth (3M, MN, USA) containing 3M™ <span class="elsevierStyleItalic">Campylobacter</span> supplement for Tecra™ kits (3M, NSW, Australia), according to Baker et al.<a class="elsevierStyleCrossRef" href="#bib0085"><span class="elsevierStyleSup">2</span></a>, with slight modifications, while all carcasses were sponged. At the same time, 25 retail stores were randomly sampled and risk quantification was performed according to Leotta et al.<a class="elsevierStyleCrossRef" href="#bib0115"><span class="elsevierStyleSup">8</span></a>. The study was conducted in full agreement with the local sanitary authorities. The checklist used for risk quantification included five groups of variables (total value, 100): (1) situation and conditions of the building (10.0), (2) equipment and tools (15.0), (3) handlers (25.0), (4) raw materials and products for sale (20.0), and (5) production flow (30.0). Risk assessment on a 1–100 scale was quantified as high-risk (1–40), moderate-risk (41–70), or low-risk (71–100). Samples were taken from chicken carcasses (n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>25) and food contact surfaces (tables, n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>25; knives, n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>25). One chicken carcass from each retail store was sponged as already described for abattoir carcasses. All the carcasses were provided by conventional abattoirs. In addition, three areas of 20<span class="elsevierStyleHsp" style=""></span>×<span class="elsevierStyleHsp" style=""></span>20<span class="elsevierStyleHsp" style=""></span>cm each from tables and the entire surface of knife blades were sponged.</p><p id="par0020" class="elsevierStylePara elsevierViewall">Each abattoir and retail sponge were incubated with 150<span class="elsevierStyleHsp" style=""></span>ml <span class="elsevierStyleItalic">Campylobacter</span> 3M broth<span class="elsevierStyleHsp" style=""></span>+<span class="elsevierStyleHsp" style=""></span>supplement under microaerophilic conditions (5% O<span class="elsevierStyleInf">2</span>, 10% CO<span class="elsevierStyleInf">2</span> and balance N<span class="elsevierStyleInf">2</span>) for 24<span class="elsevierStyleHsp" style=""></span>h at 42<span class="elsevierStyleHsp" style=""></span>°C. After incubation, DNA was extracted using the Short Prep II kit (Biotecon, Postdam, Germany). Real-time (RT) PCR was performed using Foodproof® <span class="elsevierStyleItalic">Campylobacter</span> 5′Nuclease (Biotecon) in a thermal cycler (Mx3005P, General Electric, Massachusetts, USA). Positive samples were placed onto Karmalí agar (Oxoid, Thermo Scientific, UK) containing <span class="elsevierStyleItalic">Campylobacter</span> supplement (Oxoid). Plates were incubated as mentioned above for sponges. All the isolated strains were identified and characterized using the API Campy system (bioMérieux, Marcy l’Etoile, France) and RT-PCR (Biotecon) as previously described.</p><p id="par0025" class="elsevierStylePara elsevierViewall">The association between <span class="elsevierStyleItalic">Campylobacter</span>-positive chicken carcass samples and slaughter process (conventional vs. kosher) was determined using the Chi-square test. The Fisher's exact test was used to evaluate the association of <span class="elsevierStyleItalic">Campylobacter</span>-positive chicken carcass and food contact surface samples with retail store risk categorization. The Chi-square test was performed to evaluate statistical differences in the percentage of <span class="elsevierStyleItalic">C. jejuni</span>-positive and <span class="elsevierStyleItalic">C. coli</span>-positive carcass and food contact surface samples. All statistical analyses were performed with XLSTAT 2018.4, with a significance of <span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span><<span class="elsevierStyleHsp" style=""></span>0.05.</p><p id="par0030" class="elsevierStylePara elsevierViewall">The prevalence of <span class="elsevierStyleItalic">Campylobacter</span>-positive carcass samples was 94.0 (47/50) and 32.0% (16/50) in kosher and conventional abattoirs, respectively (<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span><<span class="elsevierStyleHsp" style=""></span>0.0001). The discrimination of results according to <span class="elsevierStyleItalic">Campylobacter</span> species showed 13/50 (26.0%) <span class="elsevierStyleItalic">C. jejuni</span>-positive and two <span class="elsevierStyleItalic">C. coli</span>-positive carcasses, while only one was positive for both species in the conventional abattoir. In the kosher abattoir, 18 carcasses were positive for <span class="elsevierStyleItalic">C. jejuni</span>, one for <span class="elsevierStyleItalic">C. coli</span> and 28 for both. The proportion of samples contaminated simultaneously with <span class="elsevierStyleItalic">C</span>. <span class="elsevierStyleItalic">jejuni</span> and <span class="elsevierStyleItalic">C</span>. <span class="elsevierStyleItalic">coli</span> during kosher and conventional slaughter was 56.0 (28/50) and 2.0% (1/50), respectively (<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span><<span class="elsevierStyleHsp" style=""></span>0.0001).</p><p id="par0035" class="elsevierStylePara elsevierViewall">Risk categorization of retail stores resulted in 11/25 (44.0%) high-risk, 11/25 (44.0%) moderate-risk and 3/25 (12.0%) low-risk stores. The prevalence of <span class="elsevierStyleItalic">Campylobacter</span> spp<span class="elsevierStyleItalic">.</span> in each type of sample from the retail stores is shown in <a class="elsevierStyleCrossRef" href="#tbl0005">Table 1</a>. From the total number of samples (n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>25 each), 19 (76.0%) chicken carcass, 20 (80.0%) table surface and 18 (72.0%) knife surface samples were <span class="elsevierStyleItalic">Campylobacter</span>-positive, distributed as follows: one (9.1%) food contact surface and 10 (90.9%) food contact surface and chicken carcass samples in high-risk retail stores; four (33.4%) food contact surface and eight (66.6%) food contact surface and chicken carcass samples in moderate-risk retail stores; one (50.0%) food contact surface and one (50.0%) chicken carcass sample in low-risk retail stores. We found no association between the proportion of samples positive for <span class="elsevierStyleItalic">Campylobacter</span> spp<span class="elsevierStyleItalic">.</span> in chicken carcasses (<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>0.180), food contact surfaces (at least one positive; <span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>0.487) and tables (<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>0.661) with the risk assigned to retail stores. However, such proportion was higher in knife samples from high-risk retail stores (<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>0.020).</p><elsevierMultimedia ident="tbl0005"></elsevierMultimedia><p id="par0040" class="elsevierStylePara elsevierViewall">Undercooked meat and meat products, mainly chicken meat, are most frequently associated with human campylobacteriosis<a class="elsevierStyleCrossRef" href="#bib0140"><span class="elsevierStyleSup">13</span></a>. All stages – from primary broiler production to the consumer – play an important role in the transmission of this pathogen<a class="elsevierStyleCrossRef" href="#bib0140"><span class="elsevierStyleSup">13</span></a>. In our study, the prevalence of <span class="elsevierStyleItalic">Campylobacter</span> spp<span class="elsevierStyleItalic">.</span> in chicken carcasses obtained by conventional slaughter (32.0%) was similar to that reported in China (34.1%)<a class="elsevierStyleCrossRef" href="#bib0120"><span class="elsevierStyleSup">9</span></a> and Argentina (33.3%)<a class="elsevierStyleCrossRef" href="#bib0150"><span class="elsevierStyleSup">15</span></a>, but lower than that found in France (96.9%)<a class="elsevierStyleCrossRef" href="#bib0080"><span class="elsevierStyleSup">1</span></a>. In agreement with previous studies in Argentinian conventional abattoirs, <span class="elsevierStyleItalic">C. jejuni</span> was the most prevalent species isolated from the carcasses<a class="elsevierStyleCrossRef" href="#bib0150"><span class="elsevierStyleSup">15</span></a>. While there are no studies on the presence of <span class="elsevierStyleItalic">Campylobacter</span> spp<span class="elsevierStyleItalic">.</span> in kosher abattoirs, we observed significant differences in the proportion of <span class="elsevierStyleItalic">Campylobacter</span>-positive samples obtained by conventional (32.0%) and kosher (94.0%) slaughter processes, and of samples contaminated simultaneously with <span class="elsevierStyleItalic">C. coli</span> and <span class="elsevierStyleItalic">C. jejuni</span>. It is important to note some differences between kosher and conventional slaughter. Kosher slaughter must be performed individually by a trained expert called shochet. Shochets use a sharp blade called <span class="elsevierStyleItalic">chalef</span> to sever the trachea, esophagus, carotid arteries, jugular veins and vagus nerve. After slaughter, the chicken is placed on a conveyor system and left to hang so that the blood drains from the body. Chicken defeathering must be done using cold water. According to Baker et al.<a class="elsevierStyleCrossRef" href="#bib0085"><span class="elsevierStyleSup">2</span></a>, the absence of heat during scalding undoubtedly contributes to the higher <span class="elsevierStyleItalic">C. jejuni</span> count in kosher slaughter. The chicken is then soaked, salted and rinsed to take away any remaining visible blood<a class="elsevierStyleCrossRef" href="#bib0090"><span class="elsevierStyleSup">3</span></a>. By contrast, conventional abattoirs apply procedures and measures aimed at reducing the risk of microbial contamination of the product, such as desensitization and automated slaughter, defeathering with hot water (explicitly prohibited in kosher slaughter), automatic gutting, self-cleaning and self-sanitizing, and strict temperature and chlorine control of the chiller equipment<a class="elsevierStyleCrossRef" href="#bib0130"><span class="elsevierStyleSup">11</span></a>.</p><p id="par0045" class="elsevierStylePara elsevierViewall">Giombelli and Gloria<a class="elsevierStyleCrossRef" href="#bib0110"><span class="elsevierStyleSup">7</span></a> have shown 100% <span class="elsevierStyleItalic">Campylobacter</span> spp. prevalence in broilers from Brazil. The significantly different prevalence between conventional and kosher abattoirs reported in the present study is associated with the slaughter process. The particular characteristics of each method, the slaughter technique used and the risk-mitigation strategies applied to avoid the contamination of meat and the environment with pathogenic bacteria will determine food safety. Therefore, if contamination decreases in the abattoirs, it would be possible to prevent it from reaching the retail stores.</p><p id="par0050" class="elsevierStylePara elsevierViewall">In this study, the prevalence of <span class="elsevierStyleItalic">Campylobacter</span> spp. in retail store chicken carcasses (76.0%) agrees with previously reported data in Argentina (83.0%)<a class="elsevierStyleCrossRef" href="#bib0150"><span class="elsevierStyleSup">15</span></a>. However, it was higher than that found in China (31.3%)<a class="elsevierStyleCrossRef" href="#bib0120"><span class="elsevierStyleSup">9</span></a> and in another study conducted in Argentina<a class="elsevierStyleCrossRef" href="#bib0105"><span class="elsevierStyleSup">6</span></a>. While <span class="elsevierStyleItalic">C.</span><span class="elsevierStyleItalic">coli</span> was most frequently isolated from broiler carcasses, <span class="elsevierStyleItalic">C. jejuni</span> was isolated from food contact surfaces. The higher presence of <span class="elsevierStyleItalic">C.</span><span class="elsevierStyleItalic">coli</span> regarding <span class="elsevierStyleItalic">C</span>. <span class="elsevierStyleItalic">jejuni</span> in chicken carcasses from the retail stores detected in this work differs from data of previous studies from Argentina<a class="elsevierStyleCrossRefs" href="#bib0105"><span class="elsevierStyleSup">6,15</span></a>, USA<a class="elsevierStyleCrossRef" href="#bib0145"><span class="elsevierStyleSup">14</span></a> and Europe<a class="elsevierStyleCrossRef" href="#bib0125"><span class="elsevierStyleSup">10</span></a>. However, <span class="elsevierStyleItalic">C. coli</span> was the most prevalent species isolated from chicken liver in Argentina<a class="elsevierStyleCrossRef" href="#bib0150"><span class="elsevierStyleSup">15</span></a> and Chile<a class="elsevierStyleCrossRef" href="#bib0100"><span class="elsevierStyleSup">5</span></a>. Although laboratory methods could facilitate the isolation of one species over the other, differences in prevalence could be due to the risk categorization of retail stores. The retail environment can be the source of food contamination with pathogenic bacteria, and the absence of standardized sanitation operating procedures would worsen and perpetuate this situation<a class="elsevierStyleCrossRefs" href="#bib0115"><span class="elsevierStyleSup">8,12</span></a>.</p><p id="par0055" class="elsevierStylePara elsevierViewall">Based on our results, retail stores and abattoirs were sources of chicken carcass contamination with <span class="elsevierStyleItalic">Campylobacter</span> spp. Differences in the proportion of chicken carcasses contaminated with <span class="elsevierStyleItalic">Campylobacter</span> spp. and simultaneously with <span class="elsevierStyleItalic">C. jejuni</span> and <span class="elsevierStyleItalic">C. coli</span> in kosher vs. conventional abattoirs were significant. <span class="elsevierStyleItalic">C. coli</span> was the species most frequently isolated from chicken carcasses in retail stores from Argentina. More studies are needed to determine the risk of acquiring a foodborne disease due to kosher chicken consumption. The application of corrective actions on variables associated with the presence of <span class="elsevierStyleItalic">Campylobacter</span> spp. in abattoirs, particularly kosher ones, and good manufacturing practices in retail stores could improve the prevention of thermotolerant <span class="elsevierStyleItalic">Campylobacter</span>-caused disease.</p><span id="sec0005" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0025">Funding sources</span><p id="par0060" class="elsevierStylePara elsevierViewall">This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.</p></span><span id="sec0010" class="elsevierStyleSection elsevierViewall"><span class="elsevierStyleSectionTitle" id="sect0030">Conflict of interest</span><p id="par0065" class="elsevierStylePara elsevierViewall">None declared.</p></span></span>" "textoCompletoSecciones" => array:1 [ "secciones" => array:8 [ 0 => array:3 [ "identificador" => "xres1395072" "titulo" => "Abstract" "secciones" => array:1 [ 0 => array:1 [ "identificador" => "abst0005" ] ] ] 1 => array:2 [ "identificador" => "xpalclavsec1278601" "titulo" => "Keywords" ] 2 => array:3 [ "identificador" => "xres1395073" "titulo" => "Resumen" "secciones" => array:1 [ 0 => array:1 [ "identificador" => "abst0010" ] ] ] 3 => array:2 [ "identificador" => "xpalclavsec1278600" "titulo" => "Palabras clave" ] 4 => array:2 [ "identificador" => "sec0005" "titulo" => "Funding sources" ] 5 => array:2 [ "identificador" => "sec0010" "titulo" => "Conflict of interest" ] 6 => array:2 [ "identificador" => "xack485165" "titulo" => "Acknowledgments" ] 7 => array:1 [ "titulo" => "References" ] ] ] "pdfFichero" => "main.pdf" "tienePdf" => true "fechaRecibido" => "2019-03-18" "fechaAceptado" => "2019-07-13" "PalabrasClave" => array:2 [ "en" => array:1 [ 0 => array:4 [ "clase" => "keyword" "titulo" => "Keywords" "identificador" => "xpalclavsec1278601" "palabras" => array:5 [ 0 => "<span class="elsevierStyleItalic">Campylobacter</span>" 1 => "Chicken" 2 => "Abattoir" 3 => "Kosher" 4 => "Retail store" ] ] ] "es" => array:1 [ 0 => array:4 [ "clase" => "keyword" "titulo" => "Palabras clave" "identificador" => "xpalclavsec1278600" "palabras" => array:5 [ 0 => "<span class="elsevierStyleItalic">Campylobacter</span>" 1 => "Pollo" 2 => "Frigorífico" 3 => "Kosher" 4 => "Locales de expendio" ] ] ] ] "tieneResumen" => true "resumen" => array:2 [ "en" => array:2 [ "titulo" => "Abstract" "resumen" => "<span id="abst0005" class="elsevierStyleSection elsevierViewall"><p id="spar0005" class="elsevierStyleSimplePara elsevierViewall">We studied and compared the prevalence of <span class="elsevierStyleItalic">Campylobacter jejuni</span> and <span class="elsevierStyleItalic">Campylobacter coli</span> in chicken carcasses from conventional and kosher broiler abattoirs and retail stores. The prevalence of thermotolerant <span class="elsevierStyleItalic">Campylobacter</span>-positive carcasses was 94.0 (kosher) and 32.0% (conventional) (<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span><<span class="elsevierStyleHsp" style=""></span>0.0001), while the prevalence of samples contaminated with <span class="elsevierStyleItalic">C. jejuni</span>, <span class="elsevierStyleItalic">C. coli</span> and simultaneously with both species was 36.0, 2.0 and 56.0% (kosher) and 26.0, 4.0 and 2.0% (conventional) (<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span><<span class="elsevierStyleHsp" style=""></span>0.0001), respectively. Samples of chicken carcasses (n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>25) and food contact surfaces (tables, n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>25; knives, n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>25) from 25 retails were collected and risk quantification was performed. Retails were categorized as high-risk (n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>11), moderate-risk (n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>11) and low-risk (n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>3). Nineteen (76.0%) carcasses, 20 (80.0%) tables and 18 (72.0%) knives were <span class="elsevierStyleItalic">Campylobacter</span>-positive. Retails and abattoirs proved to be sources of carcass contamination with <span class="elsevierStyleItalic">Campylobacter</span> spp. Carcasses from kosher abattoirs were mostly contaminated with <span class="elsevierStyleItalic">Campylobacter</span> spp., whereas <span class="elsevierStyleItalic">C. coli</span> was the most prevalent species isolated from carcasses in retail stores.</p></span>" ] "es" => array:2 [ "titulo" => "Resumen" "resumen" => "<span id="abst0010" class="elsevierStyleSection elsevierViewall"><p id="spar0010" class="elsevierStyleSimplePara elsevierViewall">El objetivo del estudio fue determinar y comparar la prevalencia de <span class="elsevierStyleItalic">Campylobacter jejuni</span> y <span class="elsevierStyleItalic">Campylobacter coli</span> en carcasas de pollo obtenidas en frigoríficos por faena convencional y kosher, y en locales de expendio. La prevalencia de <span class="elsevierStyleItalic">Campylobacter</span> spp. termotolerante fue del 94,0 (kosher) y del 32,0% (convencional) (<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span><<span class="elsevierStyleHsp" style=""></span>0,0001). La prevalencia de muestras contaminadas con <span class="elsevierStyleItalic">C. jejuni</span>, <span class="elsevierStyleItalic">C. coli</span> y con ambas especies fue del 36,0, del 2,0 y del 56,0% (Kosher) y del 26,0, del 4,0 y del 2,0% (convencional) (<span class="elsevierStyleItalic">p</span><span class="elsevierStyleHsp" style=""></span><<span class="elsevierStyleHsp" style=""></span>0,0001), respectivamente. Se tomaron muestras de carcasas (n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>25) y superficies (tablas, n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>25; cuchilla, n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>25) en 25 locales. Los locales fueron categorizados como de riesgo alto (n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>11), moderado (n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>11) y bajo (n<span class="elsevierStyleHsp" style=""></span>=<span class="elsevierStyleHsp" style=""></span>3). Diecinueve (76,0%) carcasas, 20 (80,0%) tablas y 18 (72,0%) cuchillas fueron positivas para <span class="elsevierStyleItalic">Campylobacter</span> spp. Frigoríficos y locales fueron fuente de contaminación de carcasas con <span class="elsevierStyleItalic">Campylobacter</span> spp. La prevalencia de <span class="elsevierStyleItalic">Campylobacter</span> spp. fue mayor en carcasas kosher. <span class="elsevierStyleItalic">Campylobacter</span><span class="elsevierStyleItalic">coli</span> fue la especie más prevalente en carcasas de locales.</p></span>" ] ] "multimedia" => array:1 [ 0 => array:8 [ "identificador" => "tbl0005" "etiqueta" => "Table 1" "tipo" => "MULTIMEDIATABLA" "mostrarFloat" => true "mostrarDisplay" => false "detalles" => array:1 [ 0 => array:3 [ "identificador" => "at1" "detalle" => "Table " "rol" => "short" ] ] "tabla" => array:2 [ "tablatextoimagen" => array:1 [ 0 => array:2 [ "tabla" => array:1 [ 0 => """ <table border="0" frame="\n \t\t\t\t\tvoid\n \t\t\t\t" class=""><thead title="thead"><tr title="table-row"><th class="td" title="\n \t\t\t\t\ttable-head\n \t\t\t\t " align="" valign="\n \t\t\t\t\ttop\n \t\t\t\t" scope="col" style="border-bottom: 2px solid black"> \t\t\t\t\t\t\n \t\t\t\t\t\t</th><th class="td" title="\n \t\t\t\t\ttable-head\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t" scope="col" style="border-bottom: 2px solid black"><span class="elsevierStyleItalic">Campylobacter</span><a class="elsevierStyleCrossRef" href="#tblfn0005"><span class="elsevierStyleSup">a</span></a>(%) \t\t\t\t\t\t\n \t\t\t\t\t\t</th><th class="td" title="\n \t\t\t\t\ttable-head\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t" scope="col" style="border-bottom: 2px solid black"><span class="elsevierStyleItalic">C.</span><span class="elsevierStyleItalic">jejuni</span><a class="elsevierStyleCrossRef" href="#tblfn0005"><span class="elsevierStyleSup">a</span></a>(%) \t\t\t\t\t\t\n \t\t\t\t\t\t</th><th class="td" title="\n \t\t\t\t\ttable-head\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t" scope="col" style="border-bottom: 2px solid black"><span class="elsevierStyleItalic">C.</span><span class="elsevierStyleItalic">coli</span><a class="elsevierStyleCrossRef" href="#tblfn0005"><span class="elsevierStyleSup">a</span></a>(%) \t\t\t\t\t\t\n \t\t\t\t\t\t</th><th class="td" title="\n \t\t\t\t\ttable-head\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t" scope="col" style="border-bottom: 2px solid black"><span class="elsevierStyleItalic">C. jejuni</span><span class="elsevierStyleHsp" style=""></span>+<span class="elsevierStyleHsp" style=""></span><span class="elsevierStyleItalic">C.</span><span class="elsevierStyleItalic">coli</span><a class="elsevierStyleCrossRef" href="#tblfn0005"><span class="elsevierStyleSup">a</span></a>(%) \t\t\t\t\t\t\n \t\t\t\t\t\t</th></tr></thead><tbody title="tbody"><tr title="table-row"><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " colspan="5" align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t"><span class="elsevierStyleItalic">Type of sample</span></td></tr><tr title="table-row"><td class="td-with-role" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t ; entry_with_role_rowhead " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t"><span class="elsevierStyleHsp" style=""></span>Carcass<a class="elsevierStyleCrossRef" href="#tblfn0010"><span class="elsevierStyleSup">b</span></a> \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">19 (76.0) \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">4 (16.0) \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">8 (32.0) \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">7 (28.0) \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t ; entry_with_role_rowhead " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t"><span class="elsevierStyleHsp" style=""></span>Table<a class="elsevierStyleCrossRef" href="#tblfn0010"><span class="elsevierStyleSup">b</span></a> \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">20 (80.0) \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">11 (44.0) \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">6 (24.0) \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">3 (12.0) \t\t\t\t\t\t\n \t\t\t\t</td></tr><tr title="table-row"><td class="td-with-role" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t ; entry_with_role_rowhead " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t"><span class="elsevierStyleHsp" style=""></span>Knife<a class="elsevierStyleCrossRef" href="#tblfn0010"><span class="elsevierStyleSup">b</span></a> \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">18 (72.0) \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">9 (36.0) \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">5 (20.0) \t\t\t\t\t\t\n \t\t\t\t</td><td class="td" title="\n \t\t\t\t\ttable-entry\n \t\t\t\t " align="center" valign="\n \t\t\t\t\ttop\n \t\t\t\t">4 (16.0) \t\t\t\t\t\t\n \t\t\t\t</td></tr></tbody></table> """ ] "imagenFichero" => array:1 [ 0 => "xTab2394239.png" ] ] ] "notaPie" => array:2 [ 0 => array:3 [ "identificador" => "tblfn0005" "etiqueta" => "a" "nota" => "<p class="elsevierStyleNotepara" id="npar0005">Number of samples with positive isolation. The percentage was calculated over the total number of samples obtained from each type.</p>" ] 1 => array:3 [ "identificador" => "tblfn0010" "etiqueta" => "b" "nota" => "<p class="elsevierStyleNotepara" id="npar0010">No statistical differences were observed in the percentage of <span class="elsevierStyleItalic">C. jejuni</span>- and <span class="elsevierStyleItalic">C. coli</span>-positive samples.</p>" ] ] ] "descripcion" => array:1 [ "en" => "<p id="spar0015" class="elsevierStyleSimplePara elsevierViewall">Prevalence of <span class="elsevierStyleItalic">Campylobacter</span> spp., <span class="elsevierStyleItalic">Campylobacter jejuni</span>, <span class="elsevierStyleItalic">C</span>. <span class="elsevierStyleItalic">coli</span> and <span class="elsevierStyleItalic">C</span>. <span class="elsevierStyleItalic">jejuni</span><span class="elsevierStyleHsp" style=""></span>+<span class="elsevierStyleHsp" style=""></span><span class="elsevierStyleItalic">C</span>. <span class="elsevierStyleItalic">coli</span> in retail stores.</p>" ] ] ] "bibliografia" => array:2 [ "titulo" => "References" "seccion" => array:1 [ 0 => array:2 [ "identificador" => "bibs0015" "bibliografiaReferencia" => array:15 [ 0 => array:3 [ "identificador" => "bib0080" "etiqueta" => "1" "referencia" => array:1 [ 0 => array:2 [ "contribucion" => array:1 [ 0 => array:2 [ "titulo" => "Associations between animal welfare indicators and <span class="elsevierStyleItalic">Campylobacter</span> spp. in broiler chickens under commercial settings: a case study" "autores" => array:1 [ 0 => array:2 [ "etal" => false "autores" => array:11 [ 0 => "I. Alpigiani" 1 => "J.C. Abrahantes" 2 => "V. Michel" 3 => "A. Huneau-Salaün" 4 => "M. Chemaly" 5 => "L.J. Keeling" 6 => "A. Gervelmeyer" 7 => "C. Bacci" 8 => "F. Brindani" 9 => "S. Bonardi" 10 => "F. Berthe" ] ] ] ] ] "host" => array:1 [ 0 => array:2 [ "doi" => "10.1016/j.prevetmed.2017.09.005" "Revista" => array:6 [ "tituloSerie" => "Prev Vet Med" "fecha" => "2017" "volumen" => "147" "paginaInicial" => "186" "paginaFinal" => "193" "link" => array:1 [ 0 => array:2 [ "url" => "https://www.ncbi.nlm.nih.gov/pubmed/29254719" "web" => "Medline" ] ] ] ] ] ] ] ] 1 => array:3 [ "identificador" => "bib0085" "etiqueta" => "2" "referencia" => array:1 [ 0 => array:2 [ "contribucion" => array:1 [ 0 => array:2 [ "titulo" => "Prevalence of <span class="elsevierStyleItalic">Campylobacter jejuni</span> in eggs and poultry meat in New York State" "autores" => array:1 [ 0 => array:2 [ "etal" => false "autores" => array:3 [ 0 => "R.C. Baker" 1 => "M.D. Paredes" 2 => "R.A. 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| Year/Month | Html | Total | |
|---|---|---|---|
| 2024 November | 3 | 1 | 4 |
| 2024 October | 47 | 2 | 49 |
| 2024 September | 51 | 1 | 52 |
| 2024 August | 49 | 3 | 52 |
| 2024 July | 27 | 6 | 33 |
| 2024 June | 28 | 4 | 32 |
| 2024 May | 34 | 5 | 39 |
| 2024 April | 26 | 5 | 31 |
| 2024 March | 63 | 12 | 75 |
| 2024 February | 39 | 16 | 55 |
| 2024 January | 31 | 6 | 37 |
| 2023 December | 69 | 13 | 82 |
| 2023 November | 62 | 3 | 65 |
| 2023 October | 68 | 8 | 76 |
| 2023 September | 42 | 8 | 50 |
| 2023 August | 31 | 9 | 40 |
| 2023 July | 26 | 4 | 30 |
| 2023 June | 34 | 2 | 36 |
| 2023 May | 75 | 8 | 83 |
| 2023 April | 68 | 4 | 72 |
| 2023 March | 34 | 8 | 42 |
| 2023 February | 32 | 15 | 47 |
| 2023 January | 39 | 7 | 46 |
| 2022 December | 22 | 10 | 32 |
| 2022 November | 20 | 17 | 37 |
| 2022 October | 22 | 11 | 33 |
| 2022 September | 16 | 14 | 30 |
| 2022 August | 25 | 11 | 36 |
| 2022 July | 22 | 12 | 34 |
| 2022 June | 21 | 15 | 36 |
| 2022 May | 26 | 10 | 36 |
| 2022 April | 36 | 10 | 46 |
| 2022 March | 48 | 16 | 64 |
| 2022 February | 30 | 15 | 45 |
| 2022 January | 56 | 19 | 75 |
| 2021 December | 27 | 13 | 40 |
| 2021 November | 34 | 15 | 49 |
| 2021 October | 54 | 12 | 66 |
| 2021 September | 50 | 12 | 62 |
| 2021 August | 49 | 12 | 61 |
| 2021 July | 22 | 6 | 28 |
| 2021 June | 30 | 9 | 39 |
| 2021 May | 30 | 12 | 42 |
| 2021 April | 117 | 24 | 141 |
| 2021 March | 79 | 5 | 84 |
| 2021 February | 51 | 16 | 67 |
| 2021 January | 62 | 15 | 77 |
| 2020 December | 62 | 13 | 75 |
| 2020 November | 64 | 16 | 80 |
| 2020 October | 23 | 12 | 35 |
| 2020 September | 25 | 14 | 39 |
| 2020 August | 30 | 14 | 44 |
| 2020 July | 27 | 11 | 38 |
| 2020 June | 16 | 13 | 29 |
| 2020 May | 14 | 6 | 20 |
| 2020 April | 18 | 4 | 22 |
| 2020 March | 16 | 9 | 25 |
| 2020 February | 6 | 7 | 13 |
| 2020 January | 6 | 8 | 14 |
| 2019 December | 9 | 23 | 32 |
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