Campylobacter spp. prevalence and mitigation strategies in the broiler production chain. (June 2022)

• Record Type: Journal Article
• Authors: Mota-Gutierrez, Jatziri; Lis, Lukas; Lasagabaster, Amaia; Nafarrate, Ibai; Ferrocino, Ilario; Cocolin, Luca; Rantsiou, Kalliopi
• Is Part Of: Food microbiology. Volume 104(2022)
• Publication Date: 2022-06
• Subjects: Microbiota -- Chicken -- Bacteriophage -- Biocontrol -- Poultry -- Public health risk; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2022.103998
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: This study aims to discuss the microbial ecology of the broiler gut environment, Campylobacter prevalence across the broiler production chain with a follow-up focus on a possible mitigation strategy, based on the use of bacteriophages. Scientific literature published from the last two decades was reviewed and data were collected to establish the ranges of Campylobacter loads from different samples. Results showed that the pathogen load in the sample is likely to increase from the different stages of the production chain. Contamination of water and feed represents the most notable source of contamination during the primary production, while cross-contamination of broiler carcasses, skin, and meat occurs during the slaughter, dressing, and processing via machinery, work surfaces, water, and air partially due to the leaking of contaminated feces from visceral rupture. Knowledge gaps were identified and included: a lack of studies detecting Campylobacter in broilers in most of the European countries over the last decade and a low number of studies determining the bacterial load in crates used to transport broilers to the slaughterhouse. Determining the prevalence of Campylobacter in the broiler industry will enable us to set critical control points to produce broiler flocks and meat products with a low risk of Campylobacter contamination. Highlights: Campylobacter, a major zoonotic agent of concern to public health is associated with consumption of poultry meat. Contamination of birds is horizontal and takes place during rearing. Cross-contamination during processing further contributes to prevalence of Campylobacter in the final poultry meat products. Bacteriophages may represent an additional way by which to control Campylobacter in an integrated approach.