Campylobacter News

Intra-cloacal inoculation as an effective screening method of potential probiotics against Campylobacter in poultry

Bacterial isolates collected from healthy chickens and shown to have anti-Campylobacter properties in vitro were evaluated for efficacy against C. jejuni after oral or intra-cloacal inoculation into day-old broiler chicks. Seven days after, the birds were challenged orally with C. jejuni and numbers of Campylobacter in ceca were determined at necropsy on day 14 of age. Only one bacterial isolate had a 1-log reduction in Campylobacter counts following oral dosage, while six of the isolates from healthy birds produced a 1-3 log reduction in cecal Campylobacter counts when given intra-cloacally. The results indicate that screening of potential probiotic isolates by directly placing them in the lower intestinal tract via cloacal inoculation may eliminate the time and expense of encapsulating ineffective isolates.

Efficacy of commercial antimicrobials on Campylobacter varies between types of poultry meat.

Under simulated commercial water chilling conditions, the effectiveness of trisodium phosphate (TSP) and sodium hypochlorite (SH) against Campylobacter on skinned duck meat and chicken meat was determined after artificial inoculation of the meats with a cocktail of Campylobacter at two different inoculum level. All three TSP concentrations significantly reduced numbers of Campylobacter on both duck and chicken meat. Whereas higher concentrations of TSP resulted in a Campylobacter contamination level less than the limit of detection on duck meat regardless of the dose of inoculum, the same effect was observed in chicken meat only when challenged with the low dose of inoculum. The effectiveness of SH was less prominent than that of TSP on both type of meats. The results indicate that chicken meat could effectively protect Campylobacter against TSP and SH while duck meat could not. Of note, similar results were obtained with Salmonella, indicating the potential of TSP for application in a commercial poultry processing to reduce foodborne pathogens, especially on duck meat.

Comparison of Campylobacter contamination of broiler carcasses in two slaughterhouses.

In order to provide clues into the causes of differences in Campylobacter contamination on broiler carcasses after chilling between slaughterhouses, Campylobacter counts on carcasses were determined at various processing steps (e.g., after bleeding, scalding, defeathering, evisceration and chilling) in two slaughterhouses involving 21 batches. Both slaughterhouses had comparable levels of Campylobacter concentrations in the incoming batches (after bleeding); however, the mean level of counts on carcasses after chilling was significantly different. Effect of processing steps on Campylobacter counts among batches varied between the slaughterhouses. The pattern of increases and decreases in Campylobacter concentrations during processing were specific for each slaughterhouse, potentially explaining the differences in contamination levels after chilling between slaughterhouses. Also, changes in E. coli concentration levels during processing were similar to Campylobacter (except defeathering), suggesting that E. coli has a potential to be used as an indicator for processing hygiene. 

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