Stella Simone, Soncini Gabriella, Ziino Graziella, Panebianco Antonio, Pedonese Francesca, Nuvoloni Roberta, Di Giannatale Elisabetta, Colavita Giampaolo, Alberghini Leonardo, Giaccone Valerio
Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, via Celoria 10, IT-20133, Milano, Italy.
Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, via Celoria 10, IT-20133, Milano, Italy.
Food Microbiol. 2017 Apr;62:232-238. doi: 10.1016/j.fm.2016.10.028. Epub 2016 Oct 14.
Retail poultry meat is a crucial vehicle for consumers' exposure to Campylobacters, but no official controls are currently applied in Italy. The aim of this study was the evaluation of Campylobacter contamination of a wide range of poultry meats marketed in Italy. N. 472 chicken and turkey meat samples (sectioned meats, offal, meat preparations and products) were taken from slaughterhouses, deboning plants and different retailers and submitted to detection/enumeration of Campylobacter spp. The isolates were identified by phenotypic and biomolecular techniques. Campylobacter spp. was detected in 34.1% of the samples, with general low counts. Higher values were observed in offal (especially liver) and sectioned meats, with significantly higher rates in skin-on samples (86.8% vs 32.7%). Minced meat preparations showed lower prevalence (22.4% vs 58.3%) and counts than whole pieces. Decreasing rates were observed among slaughterhouses (80%), deboning plants (49%), butcher's shops (37%) and large scale retailers (25%). Sectioned chicken meats were significantly more contaminated than turkey meats. Almost all the isolates were identified as C. jejuni or C. coli, with similar prevalences (18.4% and 20.5%, respectively); C. jejuni was predominant only in samples from slaughterhouses/deboning plants. For setting future control programs, meat typology should be considered the main critical factor.
零售禽肉是消费者接触弯曲杆菌的一个关键载体，但意大利目前未实施官方管控措施。本研究的目的是评估意大利市场上各类禽肉的弯曲杆菌污染情况。从屠宰场、去骨加工厂和不同零售商处采集了472份鸡肉和火鸡肉样本（切块肉、内脏、肉类制品和产品），并对弯曲杆菌属进行检测/计数。通过表型和生物分子技术对分离株进行鉴定。在34.1%的样本中检测到弯曲杆菌属，总体菌数较低。在内脏（尤其是肝脏）和切块肉中观察到较高的数值，带皮样本中的检出率显著更高（86.8%对32.7%）。碎肉制备品的患病率（22.4%对58.3%）和菌数低于整块肉。在屠宰场（80%）、去骨加工厂（49%）、肉店（37%）和大型零售商（25%）中观察到检出率呈下降趋势。切块鸡肉的污染程度显著高于火鸡肉。几乎所有分离株都被鉴定为空肠弯曲杆菌或结肠弯曲杆菌，患病率相似（分别为18.4%和20.5%）；空肠弯曲杆菌仅在屠宰场/去骨加工厂的样本中占主导。为制定未来的控制计划，肉类类型应被视为主要关键因素。
