Prevalence and antimicrobial resistance of Campylobacter from antibiotic-free broilers during organic and conventional processing

Campylobacter is one of the leading cause of foodborne illness in the US and worldwide, especially linked to poultry and poultry products. In recent years, the increasing popularity of organic chicken products and chickens raised without antibiotics (RWA) has resulted in more companies adopting organic and antibiotic-free production and processing methods; however, it is not evident what effect these practices have on pathogens such as Campylobacter. The purpose of this study was to determine the effects of RWA and organic methods on the prevalence and antimicrobial resistance (AMR) of Campylobacter. Samples were collected from a processing facility that used organic and conventional methods to process RWA broilers. Samples included fecal grab samples from incoming birds, carcass rinses at important steps throughout processing, and environmental samples including equipment swabs, water samples, and air samples. Samples were analyzed for prevalence of Campylobacter by enrichment, and populations of presumptive Campylobacter were quantified. Isolates collected in this study were analyzed for AMR according to the National Antimicrobial Resistance Monitoring System (NARMS) protocol. Results showed that organic birds had a lower prevalence (P 0.05) between organic and conventional birds were seen post-chill, with the exception of a lower prevalence in post-water-chill organic birds. These observations show that organic methods can be associated with lower initial Campylobacter levels than conventional methods, although appropriate processing interventions result in similar Campylobacter populations post-chill, regardless of processing method. Prevalence of AMR Campylobacter in chickens at slaughter suggest that raising birds without the use of antimicrobials may not be effective in reducing the incidence of AMR Campylobacter in chicken.