Contamination of Frozen Broiler Chicken Meats with Antimicrobial Resistant Thermophilic Campylobacter in Morogoro, Tanzania by Komba EVG in BJSTR
Abstract
Purpose: Majority of the human bacterial gastroenteritis cases
in both developed and developing countries in the world are caused
by thermo tolerant Campylobacter spp, with C. jejuni and C. coli being
more involved. These bacteria live in poultry and other animal’s
intestinal tracts without causing disease symptoms. Improper handling of
carcasses during slaughter and evisceration increases the chance of
contaminating the outer skin. Poor meat handling in the kitchen and poor
storage during refrigeration causes cross contamination.
Methods: This cross-sectional study examined the occurrence of
antimicrobial resistant thermophilic Campylobacter in frozen chicken
meats in Morogoro Municipality. A total of 272 frozen broiler chicken
carcasses were obtained from supermarkets (n=90), meat shops (n=90)
and restaurants (n=92). Each carcass was divided into three parts i.e.
breast, thighs and wing+neck, rinsed in peptone water. The rinses were
then enriched in 5ml of Bolton broth in microerophilic atmosphere at
42ºC for 24hrs. Then the broth was streaked on Modified Charcoal
Cefoperazone Deoxycholate Agar (mCCDA) plates followed by incubation at
42ºC for 48 hrs. Presumptive colonies of Campylobacter spp. were
sub cultured onto Mueller Hinton Agar and incubated at 42ºC for 48 hrs
to obtain pure colonies. Pure Campylobacter colonies were then subjected
to preliminary identification using biochemical tests and further
confirmed by polymerase chain reaction (PCR). Antimicrobial
Susceptibility
testing was performed on C. Jejuni isolates by disc diffusion method on
Mueller-Hinton agar supplemented with 5% of horse blood. The isolates
were tested for resistance against ten antimicrobials namely
tetracycline, gentamycin, ciprofloxacin, azithromycin, erythromycin,
norfloxacin,
chloramphenical, amoxicilin, nalidixic acid and cephalocin.
Results: Occurrence of thermophilic Campylobacter spp. in the
sampled birds was at a tune of 61.0%. Based on sampling locations the
levels of contaminated chicken carcasses were 82.6%, 62.0% and 37.8% for
restaurants, shops and supermarkets, respectively. Majority of
isolates (72.4%) were Campylobacter jejuni and the remaining proportion
(27.6%) was accounted for by C. coli. Frequencies of contamination
were comparable between wing+neck and thighs. Wing+neck and thighs had
significantly higher frequencies of contamination than breasts
(P<0.05). Antibiotic resistance test results for C. jejuni indicated
that higher levels (>80%) of resistance were observed for
cephalothin,
chloramphenical, nalidixic acid, amoxicillin and tetracycline. Lower
levels of resistance (<15%) were observed for erythromycin,
norfloxacin,
azithromycin, ciprofloxacin and gentamicin.
Conclusion: This study confirms that in our setting a high frequency
of commercial broiler chickens are positive for antimicrobial resistant
Campylobacter at the time of slaughter. This phenomenon derives in high
contamination of carcasses during the slaughter process thereby
constituting a substantial public health hazard. Freezing of carcasses
does not completely remove this bacterium as seen from this study.
Control strategies for these pathogens at flock level are recommended to
avoid contamination of the final product. Animal products should be
properly handled and thoroughly cooked in order to make sure that safe
products are consumed.
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