Campylobacter jejuni AND Campylobacter coli IN CHILLED AND FROZEN CHICKEN CARCASSES

Abstract Species of thermophilic Campylobacter spp. are agents of campylobacteriosis outbreaks in humans, and poultry products are implicated as major sources of infection. The detection of Campylobacter spp. was performed by conventional microbiology in poultry carcasses collected in slaughterhouses and species were identified by multiplex-PCR. Thermophilic Campylobacter spp. was verified in 63.8% of the samples, being 72.2% in chilled carcasses and 55.5% in frozen carcasses. Of these, 83.3% were positive for C. jejuni and 66.6% to C. coli, while 50% were positive for both. The presence of thermophilic Campylobacter spp. in ready-to-eat poultry products represents a potential source of human campylobacteriosis.

摘要 嗜热弯曲杆菌属（Thermophilic Campylobacter spp.）是引发人类弯曲杆菌病暴发的致病病原体，禽类产品被认定为主要感染来源。本研究针对屠宰场采集的禽胴体，采用传统微生物学方法开展弯曲杆菌属检测，并通过多重PCR（multiplex-PCR）完成菌种鉴定。结果显示，63.8%的样本检出嗜热弯曲杆菌属，其中冷却禽胴体的检出率为72.2%，冷冻禽胴体的检出率为55.5%。在上述阳性样本中，83.3%为空肠弯曲杆菌（C. jejuni）阳性，66.6%为结肠弯曲杆菌（C. coli）阳性，另有50%的样本同时对两种病原菌呈阳性反应。即食禽类产品中嗜热弯曲杆菌属的存在，构成了人类感染弯曲杆菌病的潜在传染源。