Journal article
Mapping the carriage of flaA-restriction fragment length polymorphism Campylobacter genotypes on poultry carcasses through the processing chain and comparison to clinical isolates
Food microbiology, Vol.48, pp.116-122
06/2015
Handle:
https://hdl.handle.net/2376/110484
PMID: 25790999
Abstract
Poultry are considered a major source for campylobacteriosis in humans. A total of 1866 Campylobacter spp. isolates collected through the poultry processing chain were typed using flaA-restriction fragment length polymorphism to measure the impact of processing on the genotypes present. Temporally related human clinical isolates (n = 497) were also typed. Isolates were obtained from whole chicken carcass rinses of chickens collected before scalding, after scalding, before immersion chilling, after immersion chilling and after packaging as well as from individual caecal samples. A total of 32 genotypes comprising at least four isolates each were recognised. Simpson's Index of Diversity (D) was calculated for each sampling site within each flock, for each flock as a whole and for the clinical isolates. From caecal collection to after packaging samples the D value did not change in two flocks, decreased in one flock and increased in the fourth flock. Dominant genotypes occurred in each flock but their constitutive percentages changed through processing. There were 23 overlapping genotypes between clinical and chicken isolates. The diversity of Campylobacter is flock dependant and may alter through processing. This study confirms that poultry are a source of campylobacteriosis in the Australian population although other sources may contribute.
•Changes in Campylobacter genotypes through poultry processing.•The diversity of Campylobacter is flock dependant and may alter through processing.•Some genotypes are more susceptible to the stress of poultry processing than others.
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Details
- Title
- Mapping the carriage of flaA-restriction fragment length polymorphism Campylobacter genotypes on poultry carcasses through the processing chain and comparison to clinical isolates
- Creators
- Lesley L Duffy - CSIRO Food and Nutrition Flagship, Coopers Plains, Brisbane, AustraliaPatrick J Blackall - The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, AustraliaRowland N Cobbold - The University of Queensland, School of Veterinary Science, Gatton, AustraliaNarelle Fegan - CSIRO Food and Nutrition Flagship, Werribee, Australia
- Publication Details
- Food microbiology, Vol.48, pp.116-122
- Publisher
- Elsevier Ltd
- Identifiers
- 99900547282901842
- Language
- English
- Resource Type
- Journal article