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Campylobacter in poultry
Campylobacter is highly prevalent in poultry worldwide, including broilers, layers, turkeys, ducks, and geese, while causing little or no clinical disease. Campylobacter species are Gram-negative, motile, and non–spore-forming bacteria with a unique helical shape that changes to filamentous or coccoid as an adaptive response to environmental stresses. Campylobacter shedding by poultry varies by season, being highest in summer and autumn months. It is highly prevalent in commercial poultry and in chickens raised on organic or free-range farms, indicating that different production systems are equally vulnerable to invasion by this organism. Colonization of poultry by Campylobacter occurs primarily in the lower intestinal tract (cecum, colon, and cloaca). However, the organism can also be recovered to a lesser extent from the small intestines and gizzard, and infrequently from the liver, spleen, and gall bladder.
1. Introduction Campylobacter jejuni has been considered one of the leading causes of human gastrointestinal diseases worldwide, with outbreaks registered both in industrialized and developing countries [1]. Campylobacter spp. colonizes the avian gut in high concentrations with few or no clinical symptoms. Hence, it has been traditionally considered commensal, although a revision of this bacteria–host interaction has been recently proposed [2]. Upon interaction with avian...
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INTRODUCTION Thermotolerant Campylobacter spp. are a major cause of foodborne gastrointestinal infections worldwide. Human campylobacteriosis in its acute phase is characterized by diarrhea, fever, abdominal cramps, and vomiting and has been linked to the development of Guillain-Barré syndrome, reactive arthritis, and irritable bowel syndrome as complications after the acute phase of the disease (Loshaj-Shala et al., 2015). The WHO (2015) estimated that Campylobacter...
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May 14, 2024
Canada - Manitoba - Winnipeg
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Héctor Leyva-Jiménez (United Animal Health) talks about a technology to process pathogen profiles to identify coinfections and help make better decisions on the farm, in this interview during IPPE 2024 in Atlanta, USA....
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The U.S. Poultry & Egg Association (USPOULTRY) will present “Let’s Talk Research - Current Poultry Research and Findings” as part of the 2024 International Production & Processing Expo’s (IPPE) TECHTalks on Thursday, Feb. 1. Six USPOULTRY-funded research projects completed during 2023 will be reviewed by the researchers who conducted them. The topics will focus on poultry diseases, animal welfare and food safety.
The session will kick off with an...
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INTRODUCTION Campylobacteriosis is among the most frequently reported bacterial foodborne infection in both the European Union (EU) and the United States, with Campylobacter jejuni as the major causative agent. In the last decade, the number of confirmed infections in the EU exceeded 200,000/year. Symptoms of campylobacteriosis include diarrhea, fever and cramps. Death rarely occurs, but complications can increase more than fivefold due to infections with antibiotic-resistant...
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INTRODUCTION Campylobacter is a leading bacterial cause of human gastroenteritis, annually accounting for approximately 166 million diarrheal cases around the world, particularly in developed countries (Kirk et al., 2015). Campylobacter infection in humans develop fever, vomiting, abdominal pains, and diarrhea, and in some cases Guillain–Barré syndrome, an autoimmune disorder characterized by acute and progressive neuromuscular paralysis (Young et al., 2007). Human...
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1. Introduction The application of antibiotics on poultry farms has been linked to the global emergence of multi-drug-resistant (MDR) bacteria in recent years (Benrabia et al., 2020; Kaonga et al., 2021). MDR bacteria can spread from food-producing animals to humans through direct contact with the food chain and the environment (Kirbis and Krizman, 2015). One-Health issues are still an important topic in the poultry industry, pre-harvest as well as post-harvest. Efforts...
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INTRODUCTION Campylobacter is a prevalent foodborne pathogen in poultry such as chicken and turkey. It causes foodborne disease in humans (campylobacteriosis) due to consumption of contaminated poultry products, thus constituting a major public health issue (Sahin et al., 2002; Newell and Fearnley, 2003). Control of Campylobacter in poultry to improve microbiological safety is a primary concern for consumers and government food safety agencies (Lin, 2009). Traditionally,...
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I. Introduction Eggs are an affordable raw agricultural commodity with a high nutrient density. Eggs serve a key role in diets around the world. Maintaining the quality of eggs is a worldwide concern. Generally, there are three types of egg quality: 1) physical, 2) functional, and 3) microbial. During this presentation, all three types of egg quality will be discussed and factors which influence egg quality characteristics will be explained. Understanding the types of egg quality, as...
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Date: Wednesday, March 29, 2023 at 12:00 PM CDT
About this Webinar (Free for PSA Members)
CDC has reported the major cause of bacterial foodborne illness in the U.S. is Campylobacter jejuni. We are only beginning to understand the epidemiology of Campylobacter. Understanding this and the unique characteristics of Campylobacter will help us develop on farm Campylobacter reduction programs for broiler...
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Salmonella is a leading bacterial cause of foodborne illness, with ~17% of salmonellosis cases attributed to broilers. Conventional Salmonella isolation procedures involve characterizing a single colony per positive sample. As such, these methods favor the most abundant serovar found in a sample, potentially allowing other serovars to remain undetected. CRISPR-SeroSeq is a novel, high-resolution sequencing approach that can detect and quantify the relative frequency of multiple serovars...
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Diksha Pokhrel (Mississippi State University) comments on biofilm formation and processing interventions, as well as recommended precautions regarding disinfection, in this interview during IPPE 2023 in Atlanta, USA....
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INTRODUCTION Poultry and poultry products represent a popular choice of protein in the United States, with increasingly high consumption rates over the past years (Zhang et al., 2018). Poultry meat has surpassed both pork and beef in per capita consumption in the United States (USDA Economic Research Service, 2020). With this increased consumption of poultry and poultry products, there is a significant concern for contamination, thus impacting public health. Salmonella and...
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I. INTRODUCTION Spotty Liver Disease (SLD) is characterised by increased mortality, particularly around the time of peak egg production, the occurrence of multiple grey/white lesions in the liver, and reduction in egg output. It is caused by Campylobacter hepaticus (Van et al., 2016), which responds to therapeutic antibiotics, although resistance has been reported (Grimes and Reece, 2011). In this study, the ability of a feed-additive containing a standardised blend of...
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INTRODUCTION Salmonella and Campylobacter continue to be pathogens of concern associated with poultry and poultry products, which raise a public health issue globally (Antunes et al., 2016). As per the foodborne illness source estimation reports for 2016, Salmonella and Campylobacter are responsible for about 18 and 64% of poultry-related foodborne illnesses in the United States, respectively (IFSAC, 2018). With the increasing episodes of illnesses because of these pathogens,...
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INTRODUCTION Poultry are important Campylobacter reservoirs, with 50 to 70% of human infections related with food preparation flaws and the consumption of poultry products (FAO/WHO, 2001). Campylobacter is frequently detected in the digestive tract of poultry, and particularly of broilers older than three weeks of age, rapidly disseminating until market age (Stern & Robach, 1995; Jacobs-Reitsma, 1995). Campylobacter incidence in broilers may be related to management...
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INTRODUCTION With the introduction of selective media that could be routinely employed for isolation, Campylobacter was identified as a critical clinical pathogen associated with the gastrointestinal tract (GIT; On, 2001; Butzler, 2004). By the mid to late 1980s, Campylobacter had been recognized as one of the most common bacterial agents causing gastroenteritis worldwide (Allos, 2001; Domingues et al., 2012; Geissler et al., 2017). Currently, Campylobacter is considered one of...
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INTRODUCTION According to the World Health Organization, Campylobacter is a leading cause of the diarrheal disease (World Health Organization [WHO], 2018). The genus Campylobacter is comprised of over 20 species. Strains of Campylobacter jejuni and Campylobacter coli are generally considered some of the more significant concerns among foodborne pathogens for human health (Korczak et al., 2006; Havelaar et al., 2012; World Health Organization [WHO], 2018; Centers for Disease...
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INTRODUCTION Campylobacter spp. is well recognized as the leading cause of bacterial foodborne diarrheal disease and poses a serious economical and health risk globally (Skanseng et al., 2010; Silva et al., 2011; Meunier et al., 2015). The most common route of campylobacteriosis infection in humans is the handling or consumption of contaminated poultry meat (Lee and Newell, 2006). Campylobacter spp. is a commensal organism found in cattle, sheep, swine, wildlife, and domestic...
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