Volume 12, Issue 2 (Spring 2023)
Arch Hyg Sci 2023, 12(2): 93-98 |
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Mirmoeini S S, Sari A A, Goudarztalejerdi A, Pajohi Alamoti M, Staji H. Prevalence of Campylobacter spp. Among Broiler Carcasses at Industrial Slaughterhouses in Hamedan, Iran. Arch Hyg Sci 2023; 12 (2) :93-98
URL: http://jhygiene.muq.ac.ir/article-1-604-en.html
URL: http://jhygiene.muq.ac.ir/article-1-604-en.html
Seyedeh Sahar Mirmoeini1 
, Abbas Ali Sari * 2, Ali Goudarztalejerdi2 , Mohammadreza Pajohi Alamoti2 , Hamid Staji3
, Abbas Ali Sari * 2, Ali Goudarztalejerdi2 , Mohammadreza Pajohi Alamoti2 , Hamid Staji3
1- Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
2- Department of Pathobiology, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
3- Department of Pathobiology, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
2- Department of Pathobiology, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
3- Department of Pathobiology, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
Abstract: (540 Views)
Background & Aims: Today, food-borne diseases are known as one of the most important public health concerns in many countries. Campylobacter is one of the most prevalent food-borne pathogens. Raw chicken meat has been reported as the main source of human campylobacteriosis. The present study was conducted to investigate the prevalence of Campylobacter species among broiler carcasses at industrial slaughterhouses in Hamedan province, west of Iran.
Materials and Methods: Totally, 100 samples were collected using sterile swabs from chicken skin at the post-scalding stage. The samples were enriched in Brucella broth containing Campylobacter selective supplement and incubated at 42ºC for 48-72 hours under microaerophilic conditions. The molecular detection and identification of Campylobacter species were performed by the polymerase chain reaction (PCR) using cadF and Hip primers for detecting Campylobacter species and Campylobacter jejuni, respectively.
Results: The results of this study revealed that 81% and 31% of broiler carcasses were positive for the presence of Campylobacter species and C. jejuni, respectively.
Conclusion: Due to the high contamination rate of chicken meat with this pathogen, precise hygienic control of poultry meat and an increase in consumer awareness seem necessary to decrease human campylobacteriosis.
Foodborne diseases, Campylobacter, Public health, Chickens, Abattoirs
Materials and Methods: Totally, 100 samples were collected using sterile swabs from chicken skin at the post-scalding stage. The samples were enriched in Brucella broth containing Campylobacter selective supplement and incubated at 42ºC for 48-72 hours under microaerophilic conditions. The molecular detection and identification of Campylobacter species were performed by the polymerase chain reaction (PCR) using cadF and Hip primers for detecting Campylobacter species and Campylobacter jejuni, respectively.
Results: The results of this study revealed that 81% and 31% of broiler carcasses were positive for the presence of Campylobacter species and C. jejuni, respectively.
Conclusion: Due to the high contamination rate of chicken meat with this pathogen, precise hygienic control of poultry meat and an increase in consumer awareness seem necessary to decrease human campylobacteriosis.
Foodborne diseases, Campylobacter, Public health, Chickens, Abattoirs
Type of Study: Original Article |
Subject:
Microbiology
Received: 2022/04/5 | Accepted: 2022/10/3 | Published: 2023/05/31
Received: 2022/04/5 | Accepted: 2022/10/3 | Published: 2023/05/31
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pISSN: 2251-9203
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