Almashhadany Dhary Alewy, Mayas Sara Mohammed, Ali Noor Lutphy
Department of Medical Laboratory Science, College of Science, Knowledge University, Erbil, Iraq.
Department of Microbiology, Faculty of Applied Science, Thamar University, Yemen.
Ital J Food Saf. 2022 Jun 21;11(2):10220. doi: 10.4081/ijfs.2022.10220.
Although () is one of the most common bacterial pathogens of human, its natural reservoirs are still unclear. There is an increasing number of reports that document the occurrence of in various foods. This study aimed at isolation of from chicken meat sampled. Two hundred and sixty samples were collected randomly from slaughterhouses and markets in Dhamar Governorate, Yemen. Samples were enriched in Brain-Heart Infusion broth in microaerophilic conditions before inoculating the Camp-Blood agar and EYE agar plates. Results showed that 13.8% of samples were contaminated evidenced by growth via traditional culture method on agar media. No significant differences between sample types (thighs and breast muscles) (p=0.353) or the sampling source (p=0.816) were observed. Autumn season was associated with increased occurrence of . The source of in food is still not identified. Proper cooking and good sanitation practices are highly recommended to avoid the infection. Further studies addressing the potential sources of are highly suggested.
尽管（）是人类最常见的细菌病原体之一，但其天然宿主仍不清楚。越来越多的报告记录了（）在各种食物中的出现情况。本研究旨在从采集的鸡肉中分离出（）。从也门达马尔省的屠宰场和市场随机收集了260个样本。在接种Camp - 血琼脂和EYE琼脂平板之前，将样本在微需氧条件下于脑心浸液肉汤中进行增菌培养。结果表明，通过琼脂培养基上的传统培养方法，有13.8%的样本因（）生长而被污染。未观察到样本类型（大腿和胸肌）（p = 0.353）或采样来源（p = 0.816）之间存在显著差异。秋季与（）的发生率增加有关。食物中（）的来源仍未确定。强烈建议进行适当烹饪和保持良好的卫生习惯以避免感染。强烈建议进一步研究（）的潜在来源。
