title: Transmission of Campylobacter spp. in a poultry slaughterhouse and genetic characterisation of the isolates by pulsed-field gel electrophoresis.
abstract: 1. Contamination of retail products with Campylobacter spp. during the slaughter of poultry is a well-known problem of product hygiene. Mechanical evisceration often leads to intestinal rupture and discharge of gut contents, which can contain zoonotic and human pathogens. Processes along the slaughter line cause aerosols and airborne droplets, containing bacterial loads. 2. To estimate the possible transmission routes of intestinal Campylobacter, 36 measurements of the bioaerosol (Andersen sampler and SKC BioSampler), 30 cloacal (of three flocks), 10 equipment and 4 sedimentation samples were tested for the presence of Campylobacter species. 3. The results imply that, in addition to contaminated equipment, which was Campylobacter-positive in 80% of cases, aerosols with peak values of 4.0 x 10(4) (test series 1) and 1.4 x 10(4) (test series 2) CFU/m3 also provide a potential vector for horizontal transmission. 4. To explore the genetic similarities of isolates from different origins, 18 isolates recovered from air, 26 cloacal, 8 equipment and 4 sedimentation isolates were analysed by pulsed-field gel electrophoresis (PFGE), using the restriction enzymes Sma I and Sal I. The similarity of cloacal isolates with isolates from equipment, air and sediment, suggest that the contamination is of intestinal origin. 5. There were direct links between Campylobacter-positive flocks and the presence of the same strains in the aerosol of the slaughter hall. Air as a potential source for microbial transmission must be taken into account.
authors.affiliation: Institute of Hygiene, Medical University Graz, Graz, Austria. josefa.posch@meduni-graz.at
authors.forename: J
authors.initials: J
authors.lastname: Posch
authors.forename: G
authors.initials: G
authors.lastname: Feierl
authors.forename: G
authors.initials: G
authors.lastname: Wuest
authors.forename: W
authors.initials: W
authors.lastname: Sixl
authors.forename: S
authors.initials: S
authors.lastname: Schmidt
authors.forename: Du
authors.initials: D
authors.lastname: Haas
authors.forename: F F
authors.initials: FF
authors.lastname: Reinthaler
authors.forename: E
authors.initials: E
authors.lastname: Marth
mesh_terms: D000003:Abattoirs; D000336:Aerosols; D000818:Animals; D002167:Campylobacter / Q000235:genetics* / Q000302:isolation & purification*; D002169:Campylobacter Infections / Q000382:microbiology* / Q000635:transmission*; D002645:Chickens / Q000382:microbiology*; D016521:Electrophoresis, Gel, Pulsed-Field / Q000662:veterinary*; D005243:Feces / Q000382:microbiology; D005516:Food Microbiology; D005838:Genotype; D008460:Meat / Q000382:microbiology; D010802:Phylogeny
chemical_list: D000336:Aerosols