:: Volume 17, Issue 3 (fall 2019) ::
jmj 2019, 17(3): 1-6 Back to browse issues page
Identification of Campylobacter species in Jahrom slaughterhouse chickens in 2016-17
Mohammad Pourahmadi , Reyhaneh Rouhijahromi * , Mohsen Far hang Zargar , Bahareh Razeghi haghighi , Farhad Moradi, Zabihollah Faraji
Jahrom University of Medical Sciences
Abstract:   (1982 Views)
Campylobacteria is one of the most common groups of bacteria which is transmitted between humans and animals. Among the animal source foods, the presence of campylobacter species in poultry meat has been extensively reported and the consumption of undercooked meat is the most important cause of campylobacter transmission to humans. The aim of this study was to identify Campylobacter spp.in Jahrom slaughterhouse chickens in2016-17.
In this descriptive cross-sectional study, 328 samples of poultry carcasses were randomly selected from slaughterhouses of Jahrom during spring and winter of 2016-2017.Campy-Thio transient medium were used for transferring samples. Exeter Broth enrichment medium and Agar Skirrow selective medium and specific Bacteriological tests were used to identify campylobacter.Data were analyzed by SPSS software version21in descriptive statistics level and using frequency, percentage and chi-square test at the significant level of 0.05.
Out of 328 samples, contamination with Campylobacter species was showed in 217(66.2%) ones, 146 (67.3%) and 71 (32.7%) of the samples were infected with Campylobacter jejuni and other Campylobacter species, respectively. It is necessary to mention that 118samples (72%) were contaminated in spring and 99 ones (60.4%) in winter. Also, Frequency of Campylobacter species in liver was79.3%, gizzard 69.5%, heart 61% and meat of poultry55%.
Due to the contamination of poultry carcasses (66.2%) especially the liver, which is a potential source of Campylobacter species infection and one of the major health hazards in human society, quality control, and the significant association between infection frequency and season Notification about not consuming certain parts of chicken and training proper methods of consumption and full baking of poultry meat and precautions during the different seasons seems essential.
Keywords: Campylobacter Jejuni, Jahrom, Poultry Meat
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Type of Study: Research | Subject: Microbshensi
Received: 2019/07/8 | Revised: 2020/10/7 | Accepted: 2019/12/16

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Volume 17, Issue 3 (fall 2019) Back to browse issues page