title: Higher resistance of Campylobacter coli compared to Campylobacter jejuni at chicken slaughterhouse.
abstract: In order to compare the prevalence of Campylobacter coli and Campylobacter jejuni during the processing of broilers at slaughterhouse a total of 848 samples were analyzed during 2012 in southern Spain. Four hundred and seventy six samples were collected from cloaca, carcass surfaces and quartered carcasses. Moreover, 372 environmental swabs from equipment and scalding water were collected. Minimum inhibitory concentration (MIC) to ciprofloxacin, erythromycin, streptomycin, tetracycline and gentamicin was determined for isolates from chicken meat. The general prevalence of Campylobacter was 68.8% (40.2% of C. coli and 28.5% of C. jejuni). The relative prevalence of C. coli increased from loading dock area (41.5%) to packing area (64.6%). In contrast, the relative prevalence of C. jejuni decreased from 58.5% to 35.4%. These differences between species from initial to final area were significant (p=0.02). The highest antimicrobial resistance for C. jejuni and C. coli was detected to tetracycline (100%) and ciprofloxacin (100%), respectively. Campylobacter coli showed an antimicrobial resistance significantly higher than C. jejuni to streptomycin (p=0.002) and erythromycin (p<0.0001).
authors.affiliation: Department of Animal Health, Campus de Excelencia Internacional Agroalimentario ceiA3, University of Cordoba, Cordoba, Spain.
authors.forename: Alicia
authors.initials: A
authors.lastname: Torralbo
authors.affiliation: Department of Animal Health, Campus de Excelencia Internacional Agroalimentario ceiA3, University of Cordoba, Cordoba, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: Borge
authors.affiliation: Department of Animal Health, Campus de Excelencia Internacional Agroalimentario ceiA3, University of Cordoba, Cordoba, Spain.
authors.forename: Ignacio
authors.initials: I
authors.lastname: García-Bocanegra
authors.affiliation: College of Medicine, Swansea University, Swansea SA2 8PP, United Kingdom.
authors.forename: Guillaume
authors.initials: G
authors.lastname: Méric
authors.affiliation: Department of Animal Health, Campus de Excelencia Internacional Agroalimentario ceiA3, University of Cordoba, Cordoba, Spain.
authors.forename: Anselmo
authors.initials: A
authors.lastname: Perea
authors.affiliation: Department of Animal Health, Campus de Excelencia Internacional Agroalimentario ceiA3, University of Cordoba, Cordoba, Spain. Electronic address: espargen@hotmail.com.
authors.forename: Alfonso
authors.initials: A
authors.lastname: Carbonero
mesh_terms: D000003:Abattoirs; D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002169:Campylobacter Infections / Q000453:epidemiology*; D017000:Campylobacter coli / Q000187:drug effects* / Q000302:isolation & purification*; D016123:Campylobacter jejuni / Q000187:drug effects* / Q000302:isolation & purification*; D002645:Chickens / Q000382:microbiology*; D024901:Drug Resistance, Multiple, Bacterial; D005516:Food Microbiology / Q000706:statistics & numerical data; D008460:Meat / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D015995:Prevalence; D013030:Spain / Q000453:epidemiology
chemical_list: D000900:Anti-Bacterial Agents
keywords: Broiler; Campylobacter; Chicken meat; MIC; Slaughterhouse; Spain