The risks of Campylobacter in broiler meat and table eggs, the environmental context surrounding meat processing in small-scale slaughterhouses, and restaurants in correlation to patients with gastroenteritis

Document Type : Research article

Authors

1 Food Hygiene Department, Animal Health Research Institute, Agriculture research Center

2 Microbiology Department, Animal Health Research Institute, Agriculture research Center, Egypt

Abstract

Abstract

Poultry is the most substantial contributor to human campylobacteriosis presenting a great challenge to food safety. This study evaluated the risks of Campylobacter contamination during various stages of slaughter, and potential cross-contamination scenarios at slaughterhouses and restaurants. 460 samples were collected from the Sohag governorate, including chicken meat, stool from persons with gastroenteritis, and environmental samples (120 for each), in addition to 100 table eggs (eggshell, and egg content). Samples underwent bacteriological analysis, and the isolates were confirmed by multiplex PCR for the 23S rRNA, hip O, and gly A genes. Campylobacter prevalence rates in broiler meat, table eggs, environment, and human stool samples determined by multiplex PCR were 9.17, 2, 7.5, and 6%, respectively, with overall positive samples of 6.3% (28/460). 75% (21/28) of the isolates were Campylobacter jejuni, 25% (7/28) were Campylobacter coli, and 1 isolate had mixed contamination. Poultry fecal matter, broiler meat, and table eggs could be a high risk of Campylobacter to humans, highlighting the need for targeted interventions in the poultry, and egg industry to mitigate the risk of Campylobacter infections. Improved food handling practices at restaurant and house kitchens are essential to reduce contamination.

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