Comparison of Aeromonas spp. isolated from human, livestock and poultry faeces
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Objective: This study evaluated the occurrence and antimicrobial susceptibility profile of Salmonella species isolated from various poultry products including chicken meat, poultry eggs, poultry bird’s drinking water, and poultry feed. Materials and methods: A total of 79 samples comprising of chicken meat (n=20), egg shell (n=15), poultry egg contents (n=18), drinking water (n=14), and poultry feed (n=12) were bacteriologically and microscopically analyzed for the isolation of Salmonella species. Results: Overall, this study reported a high prevalence of Salmonella species (62%) from various poultry products especially in poultry (chicken) meat and poultry egg contents where the percentage occurrence of Salmonella species was 100% and 20.4% respectively. The antibiogram conducted on the Salmonella species isolated from the various poultry samples reveal that all the isolates were multi-drug resistant to more than 50% of the tested antibiotics especially to tetracycline, gentamicin, tobramycin, nitrofurantoin and imipenem. However, most of the Salmonella species were also found to be highly susceptible to ceftriaxone, cefotaxime, ertapenem and ceftazidime. It was also observed in this study that the highest level of resistance to the tested antibiotics was recorded in Salmonella species isolated from poultry meat samples. Conclusion: Salmonellosis due to the consumption of contaminated or infected poultry products could pose serious public health problem to the general public if allowed. Thus, poultry farms and other poultry product outlets should be operated under sanitized conditions that ward-off the incidence of foodborne pathogens such as Salmonella . The use of antibiotics as growth promoting agents and prophylaxis in the production of poultry birds in this region should be discouraged – since such practices allowed drug-resistant bacteria to emerge and spread in the community. http://doi.org/10.5455/javar.2016.c-172
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The importance of Salmonella and Campylobacter as foodborne pathogens is well recognized worldwide. Poultry and poultry products are commonly considered as the major vehicles of Salmonella and Campylobacter infection in humans. The aim of this study was to investigate the hygienic status of poultry facilities and determine the prevalence of Salmonella and Campylobacter in slaughtered poultry feces and carcasses in four different markets in Ouagadougou, capital city of Burkina Faso. A total of 103 poultry feces and 20 carcasses were analyzed using microbiological standard methods. Among the 103 fecal samples, 70 were positive for Campylobacter ssp (67.96%) and 54 for Salmonella ssp (52.42%). The hippurate hydrolysis test revealed that among the 70 Campylobacter strains isolated from feces, 49 were C. jejuni (70%) and 21 were C. coli (30%). From the 20 carcasses analyzed, 18 were contaminated with Salmonella (90%) and 10 with Campylobacter ssp (50%). Among the 10 Campylobacter ssp samples isolated from poultry carcasses, all were identified as C. jejuni using the API CAMPY system and the hippurate hydrolysis test. The assessment of markets hygienic practices for production, transportation, display, and vending of meat revealed unhygienic conditions. To complete the observation of unhygienic practices, we have sampled chicken-washing solution from the study sites and microbiological analysis of these samples revealed the presence of Salmonella spp in 100% of the samples. This study highlighted that poultry products on sale in Ouagadougou are highly contaminated with Salmonella and Campylobacter. To the best of our knowledge, this is the first report describing Campylobacter presence in the poultry industry of Burkina Faso. Our findings might help to better understand the epidemiology of Salmonella and Campylobacter.
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Campylobacter spp. are bacterial pathogens associated with human gastroenteritis worldwide. In Europe, campylobacteriosis is one of the leading food-borne bacterial diseases and the consumption of poultry meats is suspected to be one of the major causes of illness. The aim of our research was to determine the number of Campylobacter spp. in poultry carcasses and in poultry meat samples during their storage till to retail markets. The study was conducted from February 2009 to February 2010 at slaughterhouse in Veneto region, followed by a test of fresh poultry meat placed on the market for sale. A total of 90 poultry carcass and 90 samples of poultry meat were examined. The quantitative examination resulted in Campylobacter spp. counts (mean): for carcasses between 2,0 ∙101 ufc/g and 1,5 ∙103 ufc/g (4,2 ∙102) and poultry meat between 2,0 ∙101 ufc/g and 3,7 ∙102 ufc/g (8,1 ∙101). The majority of isolates were classified as Campylobacter jejuni (58,3%), Campylobacter coli (22,9%) or Arcobacter cryaerophilus (4,2%). Acknowledgments: The project was funded with grants from Fondazione Cariverona 2007.
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Poultry is now considered as a major fast-growing source of meat in the world. The consumers demand safe and hygienic products without contamination with pathogenic microorganisms when the production and consumption of poultry meat is gradually increasing. The present study was conducted to assess the bacterial contamination of dressed chicken collected from different supershops in Dhaka, Bangladesh. The chicken samples from S1, S2, M1, M2 and A supershops were analyzed to determine the enteropathogenic bacteria in poultry meat. Three genera of bacteria were isolated from all of the chicken meat samples. These enteropathogens from various organs of dressing chickens were also enumerated. The isolates were presumptively identified as E. coli, Salmonella spp., and Shigella spp. by conventional culture method. The three enteropathogens were subjected to PCR assay for their confirmation as virulent enteropathogens. Only E. coli isolates were confirmed as pathogenic E. coli (Enterotoxigenic), other isolates were not confirmed as virulent Salmonella spp., Shigella spp.. Results of this study demonstrated that more cautions are recommended for personnel hygiene in processing and handling of poultry and poultry products to prevent occurrence of enterotoxigenic E. coli in dressed poultry meat sold by the supershops in Bangladesh.
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