Jribi Hela, Sellami Hanen, Mariam Siala, Smaoui Salma, Ghorbel Asma, Hachicha Salma, Benejat Lucie, Messadi-Akrout Feriel, Mégraud Francis, Gdoura Radhouane
Laboratoire de Recherche Toxicologie-Microbiologie Environnementale et Santé (LRES06), Faculté des Sciences de Sfax, Université de Sfax, Tunisia.
Regional Laboratory of Hygiene, Hedi Chaker University Hospital, Sfax, Tunisia.
J Food Prot. 2017 Oct;80(10):1623-1627. doi: 10.4315/0362-028X.JFP-16-321.
Thermophilic Campylobacter spp. are one of the primary causes of bacterial human diarrhea. The consumption of poultry meats, by-products, or both is suspected to be a major cause of human campylobacteriosis. The aims of this study were to determine the prevalence of thermophilic Campylobacter spp. in fresh poultry meat and poultry by-products by conventional culture methods and to confirm Campylobacter jejuni and Campylobacter coli isolates by using the multiplex PCR assay. Two hundred fifty fresh poultry samples were collected from a variety of supermarkets and slaughterhouses located in Sfax, Tunisia, including chicken (n =149) and turkey (n =101). The samples were analyzed using conventional microbiological examinations according to the 2006 International Organization for Standardization method (ISO 10272-1) for Campylobacter spp. Concurrently, a real-time PCR was used for identification of C. jejuni and C. coli . Of the 250 samples of poultry meat and poultry by-products, 25.6% (n = 64) were contaminated with Campylobacter spp. The highest prevalence of Campylobacter spp. was found in chicken meat (26.8%) followed by turkey meat (23.7%). Among the different products, poultry breasts showed the highest contamination (36.6%) followed by poultry by-products (30%), poultry wings (28%) and poultry legs (26%) showed the lowest contamination, and no contamination was found on neck skin. Of the 64 thermophilic Campylobacter isolates, C. jejuni (59.7%) was the most frequently isolated species and 10.9% of the isolates were identified as C. coli . All of the 64 Campylobacter isolates identified by the conventional culture methods were further confirmed by PCR. The seasonal peak of Campylobacter spp. contamination was in the warm seasons (spring and summer). The study concluded that high proportions of poultry meat and poultry by-products marketed in Tunisia are contaminated by Campylobacter spp. Furthermore, to ensure food safety, poultry meats must be properly cooked before consuming.
嗜热弯曲杆菌属是人类细菌性腹泻的主要病因之一。食用禽肉、禽肉副产品或两者兼食被怀疑是人类弯曲杆菌病的主要病因。本研究的目的是通过传统培养方法确定新鲜禽肉和禽肉副产品中嗜热弯曲杆菌属的流行情况，并使用多重聚合酶链反应（PCR）检测法确认空肠弯曲杆菌和结肠弯曲杆菌分离株。从突尼斯斯法克斯的多家超市和屠宰场采集了250份新鲜禽肉样本，包括鸡肉（n = 149）和火鸡肉（n = 101）。根据2006年国际标准化组织（ISO）针对弯曲杆菌属的方法（ISO 10272 - 1），使用传统微生物学检测方法对样本进行分析。同时，采用实时PCR法鉴定空肠弯曲杆菌和结肠弯曲杆菌。在250份禽肉和禽肉副产品样本中，25.6%（n = 64）被弯曲杆菌属污染。弯曲杆菌属在鸡肉中的流行率最高（26.8%），其次是火鸡肉（23.7%）。在不同产品中，鸡胸肉的污染率最高（36.6%），其次是禽肉副产品（30%），鸡翅（28%）和鸡腿（26%）的污染率最低，颈部皮肤未发现污染。在64株嗜热弯曲杆菌分离株中，空肠弯曲杆菌（59.7%）是最常分离出的菌种，10.9%的分离株被鉴定为结肠弯曲杆菌。通过传统培养方法鉴定的所有64株弯曲杆菌分离株均通过PCR进一步确认。弯曲杆菌属污染的季节性高峰出现在温暖季节（春季和夏季）。该研究得出结论，突尼斯市场上销售的很大比例的禽肉和禽肉副产品被弯曲杆菌属污染。此外，为确保食品安全，禽肉在食用前必须妥善烹饪。
