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Open AccessArticle

Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples

1
Department of Veterinary Public Health and Pharmacology, Faculty of Veterinary Medicine and Animal Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
2
Wageningen Bioveterinary Research, 8221 RA Lelystad, The Netherlands
3
Department of Infectious Diseases and Immunology, Faculty of Veterinary Medicine, Utrecht University, 3508 TD Utrecht, The Netherlands
4
WHO Collaborating Center for Campylobacter/OIE Reference Laboratory for Campylobacteriosis, 3508 TD Utrecht, The Netherlands
*
Author to whom correspondence should be addressed.
Current address: Radboudumc—Radboud Universiteit, 6525 EX Nijmegen, The Netherlands.
Foods 2017, 6(12), 105; https://doi.org/10.3390/foods6120105
Received: 31 October 2017 / Revised: 23 November 2017 / Accepted: 24 November 2017 / Published: 29 November 2017
(This article belongs to the Special Issue Foods of Animal Origin)
Broiler meat can become contaminated with Campylobacter of intestinal origin during processing. The present study aimed to identify the prevalence of Campylobacter in broiler flocks and meat contamination at retail shops, and determine the influence of semi-automated and wet market processing on Campylobacter contamination of neck skin samples. Samples were collected from semi-automated plants (n = 102) and wet markets (n = 25). From each batch of broilers, pooled caecal samples and neck skin samples were tested for Campylobacter. Broiler meat purchased from retail outlets (n = 37) was also tested. The prevalence of Campylobacter colonized broiler flocks was 67%. The contamination of meat at retail was 59%. Both semi-automated and wet market processing resulted to contaminate the broiler neck skins to the levels of 27.4% and 48%, respectively. When Campylobacter-free broiler flocks were processed in semi-automated facilities 15% (5/33) of neck skin samples became contaminated by the end of processing whereas 25% (2/8) became contaminated after wet market processing. Characterization of isolates revealed a higher proportion of C. coli compared to C. jejuni. Higher proportions of isolates were resistant to important antimicrobials. This study shows the importance of Campylobacter in poultry industry in Sri Lanka and the need for controlling antimicrobial resistance. View Full-Text
Keywords: campylobacter; broiler chicken; poultry processing; Sri Lanka campylobacter; broiler chicken; poultry processing; Sri Lanka
MDPI and ACS Style

Kottawatta, K.S.A.; Van Bergen, M.A.P.; Abeynayake, P.; Wagenaar, J.A.; Veldman, K.T.; Kalupahana, R.S. Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples. Foods 2017, 6, 105.

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