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Differences in antimicrobial resistance of Campylobacter jejuni isolated from broiler intestines and drumsticks in Lithuania
- Ruzauskas, Modestas, Virgailis, Marius, Siugzdiniene, Rita, Zienius, Dainius, Mockeliunas, Raimundas
- Journal of food safety 2011 v.31 no.3 pp. 379-385
- Campylobacter jejuni, aminoglycosides, antibiotic resistance, bacteria, campylobacteriosis, chickens, chloramphenicol, ciprofloxacin, evisceration, food processing, gastroenteritis, handling machinery, humans, hygiene, intestines, macrolides, marketing, monitoring, poultry carcasses, poultry products, product testing, raw foods, slaughterhouses, tetracyclines, Lithuania
- Campylobacter jejuni isolates from broiler intestines and from retail poultry drumsticks were tested for antimicrobial susceptibility in Lithuania during 2009. The results were interpreted according to EUCAST epidemiological cut-off values using a broth microdilution method. The current study demonstrated that C. jejuni isolated from poultry drumsticks were more frequently resistant to different classes of antimicrobials - (fluoro)quinolones, macrolides, aminoglycosides and tetracyclines, than those isolated from intestines of live chickens; however, statistically significant results were obtained only for ciprofloxacin. All isolates from chicken intestines and drumsticks were susceptible to chloramphenicol. According to the data of the current study, it may be presumed that poultry carcasses could be contaminated by campylobacters, not only during evisceration but also from contaminated equipment or during handling. Antimicrobial susceptibility testing of campylobacters should not be limited to the monitoring of live (or slaughtered), broilers but also include testing of retail products. Campylbacter jejuni is widely spread in raw poultry products and is the most common cause of bacterial human gastroenteritis worldwide. Although campylobacteriosis is often a self-limiting disease, some cases, particularly those caused by resistant strains, are severe. It was determined that the frequency of resistance to antimicrobials of C. jejuni isolated from poultry products differ from the resistance of strains isolated from poultry intestines. This could be associated with certain strains that are able to survive in a slaughterhouse environment. Hygienic measures in raw food processing should be strongly enforced. Personal hygiene during marketing is also very important since resistant bacteria could easily spread among salespersons and consumers.