Study on Salmonella enteritidis, Campylobacter jejuni, and Campylobacter coli On poultry carcasses and poultry products

Abstract

Poultry meat is an important food item in most countries due to its contribution in solving the problem of animal food shortage. Poultry meat contains high amount of protein of high biological value which contains essential amino acids. Also , it contains many vitamins and mineral which are required for human nutrition. (Mounteny,1966).

Irene and Wayne (2009) reported that the prevalence of Campylobacter was more than 90% and Salmonella 33% in turkeys at slaughter.

Campylobacter species are major contaminants of poultry carcasses Eating under cooked chicken and handling raw poultry have been identified as risk factors for Campylobacteriosis in human being ( Dinkins et al., 2002 ).

Campylobacter species are among the most frequently reported causes of enteritis in the developed countries ( Nielsen et al., 2000 ) where the number of human cases of Campylobacteriosis has been steadily increased recently in many countries. (Ring and Atanassova,2001) reported that there is linear relationship between prevalence in broiler flocks and probability of human Campylobacteriosis.

Contamination of retail poultry by Campylobacter species and Salmonella enterica is considered a significant source of human diarrhea disease ( Hong et al.,2003 ). Salmonella and Campylobacter species continue to be the major food borne pathogens and raw poultry meat is considered to be an important source of these bacteria (Jorgensen et at.,2002 ).

The present work was planned to study the following objectives:-

1- Isolation and Identification of Campylobacter jejuni ( C. jejuni) and Campylobacter coli (C. coli ) and Salmonella enteritidis (Senteritidis ) from chicken carcasses and their products.

2- Application of PCR for identification and typing of the isolated C. jejuni , C.coli and Senteritidis.

3- Studying the incidence of Cjejuni, C.coli and S.enteritidis in chicken carcasses and their products .