التفاصيل البيبلوغرافية
| العنوان: |
Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance. |
| المؤلفون: |
García-Sánchez, Lourdes1, Melero, Beatriz1 bmelero@ubu.es, Diez, Ana M a1, Jaime, Isabel1, Rovira, Jordi1 |
| المصدر: |
Food Microbiology. Dec2018, Vol. 76, p457-465. 9p. |
| مصطلحات موضوعية: |
*CAMPYLOBACTER, *ANTI-infective agents, *CHICKEN as food, *PULSED-field gel electrophoresis, *FOOD packaging |
| مستخلص: |
Contaminated chicken products have been recognized as the primary vehicles of Campylobacter transmission to human. Pulsed-field gel electrophoresis (PFGE) and antimicrobial resistance of Campylobacter isolates from fresh chicken products at retail were studied. A total of 512 samples including: thigh, breast, marinated and minced chicken were purchased from different retail stores. Half of the samples were packed and the other half were unpacked. The 39.4% of the samples were Campylobacter positive; being unpacked chicken products (45.3%) more contaminated than packed chicken (33.6%). PFGE typing showed a high diversity among isolates; clustering 204 isolates into 76 PFGE types: 55 clusters of C. jejuni , 19 of C. coli and 2 of C. lari. C. coli genotypes showed higher resistance than other Campylobacter species. Although modified atmosphere packaging can reduce the prevalence of Campylobacter spp., it does not avoid their presence in at least 33.6% of packed chicken products analyzed. Some pulsotypes might persist in the processing plant or butcher shops environment for longer than previously thought. More stringent control measures are needed in previous steps of the chicken food chain, in order to avoid the presence of Campylobacter spp. strains at retail that can compromise consumer's safety. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
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