title: [Distribution and genetic characterization of porcine Campylobacter coli isolates].
abstract: The aim of this study was to evaluate the impact of the slaughter process on the Campylobacter (C.) coli prevalence on pig carcasses and finally pork. To detect C. spp., faecal samples, organ samples and surfaces of slaughter pigs were sampled. Additionally, various abattoir surfaces (n=208) and 227 pork and minced meat samples were included in our study. Whereas a high C. spp. prevalence (64.0%) was detectable in the faeces of slaughter pigs (all isolates were identified as C. coli), low detection rates were observed on pig carcasses after the slaughter process before the chilling period (21.1%). The impact of chilling reduced the detection rate of C spp. on pig carcasses even further to 0.8%. Only C. jejuni strains were isolated after the chilling process. Chilling and the associated drying of the skin are responsible for that massive reduction of C. spp prevalence. Significantly more C. spp. were isolated from livers compared to the corresponding carcasses. Only 5 out of 208 swab samples from different surfaces of the abattoir were C. coli positive. Bacteriological investigation could not detect any C. spp. strains from pork and minced pork meat. The low detection rates at the end of the slaughter and processing line indicate that pork may only play a minor role in the transmission of C. coli infections to humans. By genotyping C. coli-isolates from selected animals we were able to demonstrate three possible ways of contamination of the slaughter carcass surface. Genetically highly related strains were detectable on carcass surfaces of consecutively slaughtered animals. Faecal isolates and isolates from the carcass surface showed occasional high similarities. C. coli-genotypes from tonsils and genotypes from the corresponding slaughter carcasses formed a close cluster.
authors.affiliation: Institut für Lebensmittelhygiene, Veterinärmedizinische Fakultät, Universität Leipzig. alter@vetmed.uni-leipzig.de
authors.forename: Thomas
authors.initials: T
authors.lastname: Alter
authors.forename: Florian
authors.initials: F
authors.lastname: Gaull
authors.forename: Sandra
authors.initials: S
authors.lastname: Kasimir
authors.forename: Michael
authors.initials: M
authors.lastname: Gürtler
authors.forename: Karsten
authors.initials: K
authors.lastname: Fehlhaber
mesh_terms: D000003:Abattoirs / Q000592:standards; D000818:Animals; D002169:Campylobacter Infections / Q000453:epidemiology / Q000382:microbiology / Q000662:veterinary*; D017000:Campylobacter coli / Q000235:genetics / Q000302:isolation & purification*; D003257:Consumer Product Safety; D005243:Feces / Q000382:microbiology; D005506:Food Contamination; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D005838:Genotype; D008460:Meat / Q000382:microbiology; D008461:Meat Products / Q000382:microbiology; D010802:Phylogeny; D015995:Prevalence; D013552:Swine; D013553:Swine Diseases / Q000453:epidemiology / Q000382:microbiology*