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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.
Todd Applegate (University of Georgia) talked about the transition to NAE (No Antibiotics Ever) in poultry production, as well as advances in nutrition against bacterial diseases, during IPPE 2020 in Atlanta, USA....
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- Let's talk about the current state of antibiotic-free production. Although it has been discussed for many years now, is it advancing fast (and effectively) enough? When considering...
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Effect of supplementation of a Bacillus-based probiotic on broiler growth performance
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The 2020 International Production & Processing Expo (IPPE) will offer a new education program titled, Processing for Antibiotic Free Production. The workshop, scheduled for Thursday, Jan. 30, 2020 and Friday, Jan. 31, 2020, will focus on the elements that ensure appropriate antibiotic free production from grow-out to plant processing. The two-day workshop is a collaboration between the U.S. Poultry & Egg Association (USPOULTRY) and the University of Georgia’s Department of...
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The 2019 International Production & Processing Expo (IPPE) will offer a new education program titled, Salmonella and Campylobacter Control in Poultry Production and Processing – Meeting Food Safety Goals. The program, scheduled for Thursday, Feb. 14, and Friday, Feb. 15, 2019, will provide participants with new information on state-of-the-art technologies, methods and processes in addressing food safety issues faced by the poultry industry. The two-day workshop is a collaboration...
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Ricardo Rauber (BRF, Brazil) talked about the disease's control programs in the field, during the 1st PoultryUniverse Coccidiosis Congress in Curitiba, Brazil....
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Background Thermophilic Campylobacter s are the most common bacterial cause of diarrhoea in humans worldwide [1]. Enteric diseases caused by the thermophilic species C. jejuni , C. coli , C. lari , and C. upsaliensis range from asymptomatic infections to severe inflammatory bloody diarrhoea [2]. C. jejuni is often associated with the Guillain–Barré syndrome [3]. Virulence mechanisms in...
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1. INTRODUCTION Food contaminated with bacterial pathogens is still a problem worldwide. One method to reduce / eliminate foodborne pathogens is to add antimicrobials to food marinades [1]. To reduce bacterial loads on meat is especially challenging because of the rich nutritional availability, pH and water activity level [2]. Campylobacter is one of the major causes of foodborne bacterial illnesses in the world....
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Introduction Campylobacter infections pose a serious public health problem; the incidence of campylobacteriosis has progressively increased in developed countries, and the pathogen is now considered the leading cause of bacterial gastroenteritis throughout the world (Humphrey et al. 2007; FAO⁄WHO, 2009). Thermophilic Campylobacter jejuni and Campylobacter coli are the most...
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1Department of Chemistry, Biotechnology and Food Sciences, Norwegian University of Life Sciences, Ås, Norway 2, Molecular Microbiology and Genomics Consultants, Zotzenheim, Germany 3Ruminant Nutrition and Microbiology, AgResearch Limited, Grasslands Research Centre, Palmerston North, New Zealand 4Department of Microbiology, North Carolina State University, Raleigh, North Carolina, USA 5Department of Food,...
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1. Introduction Campylobacter is one of the most common causes of food-borne bacterial disease in humans worldwide. In the European Union, the most commonly species detected associated with campylobacteriosis are C. jejuni, followed by C. coli [1,2]. These thermophilic species asymptomatically colonize the intestinal mucosa of a wide variety of birds and mammals, including...
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Originally published in Letters in Applied Microbiology
Introduction
Campylobacter jejuni is one of the most common causes of food-borne bacterial gastroenteritis worldwide; in the European Union, it is the most common cause, before Salmonella (Bronzwaer et al. 2009). In the United...
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Recent pathogen-food pairings attribute Campylobacter contaminated poultry to more illnesses than any other bacteria-food combination, and contaminated poultry alone has the greatest public health impact among all foods (Batz et al., 2011). To combat this issue, the United States Department of Agriculture-Food Safety Inspection Service (USDA-FSIS) implemented stringent Campylobacter performance standards (USDA, 2009)....
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Campylobacter (Fig. 1) is the leading cause of foodborne illness in the US and in Europe. Epidemiological studies indicate that poultry and poultry products are significant sources of human infection. In this context, Campylobacter colonization in the intestinal tract of broilers is an important parameter to consider, as intestinal Campylobacter count is correlated with broiler carcass contamination. ...
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John Eric Line, from the USDA speaks about Campylobacter effects on human and animal health. Dr. Line pointed out that it represents a big challenge for the food supply because, although fragile, it may be the leading cause of bacterial gastroenteritis worldwide. He also mentions the potential vectors and gives some ideas about intervention measures to reduce the amount of Campylobacter associated with poultry. Biosecurity plays a vital role in controlling Campylobacter. ...
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1 Poultry Science Department, University of Arkansas, Fayetteville, Arkansas 72701 2 Poultry Production and Product Safety Research Unit, Agricultural Research Service, USDA, Fayetteville, Arkansas 72701 3 Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269 Appl. Environ. Microbiol. 2008, 74(14):4564. DOI:10.1128/AEM.02528-07. ...
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Dear members, What are the practical and legally permissible measures that processors and producers could implement to reduce campylobacter contamination on broilers? Look forward to hearing your opinions!!! ...
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One of our most effective strategies to combat bacterial infections is rapidly becoming ineffective: more and more bacteria are developing resistance against commonly used antibiotics. This is a worrysome development, that, though been recognized for decades, seems to have worsened lately. It is perceived that the speed of resistance development has overhauled the rate of developing alternative drugs. In attempts to stop...
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New research from Denmark suggests a promising method using air samples to continuously monitor broiler flocks for the presence of the foodborne pathogen Campylobacter . The findings are reported in the April 2009 issue of the journal Applied and Environmental Microbiology .
Campylobacter is one of the most common cause of diarrheal illnesses in humans worldwide. Research estimates that about half of the cases of human Campylobacteriosis originate from...
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Effect of supplementation of a Bacillus-based probiotic on broiler growth performance
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One of the most common food-borne pathogens, Campylobacter sickens more than two million people in the United States every year. With funding from USDA's Cooperative State Research, Education, and Extension Service (CSREES), scientists in Iowa are examining how this pathogen develops resistance to antibiotics and is transferred to humans via the food chain causing food-borne illness. The results of this study will help improve the safety, quality, and value of the nation's food supply,...
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A quicker, simpler way to distinguish between Campylobacter species has now been licensed for manufacture by two U.S. companies. The new culture medium called Campy-Cefex is specifically designed to detect and differentiate C. jejuni and C. coli mixtures of food-contaminating microbes. These two bacteria are important causes of foodborne illness. Agricultural Research Service (ARS) microbiologist Norman Stern, with the ARS Poultry Microbiological Safety Research Unit (PMSRU) in Athens,...
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