Author
 |
Wesley, Irene |
|
Submitted to: Meeting Abstract
Publication Type: Abstract Only Publication Acceptance Date: 7/30/2007 Publication Date: 7/31/2007 Citation: Wesley, I.V. 2007. Arobacter butzleri and other arcobacters in muscle foods [abstract]. FoodSmarts IFT Annual Meeting and Food Exposition Symposium. Available: http://www.abstractsonline.com/viewer/SearchResults.asp. Interpretive Summary: Technical Abstract: Arcobacter spp. were first described in hogs and cattle and classified as aerotolerant campylobacteria. Arcobacter, unlike Campylobacter, grow in air (aerotolerance) at 25C. Of the seven recognized species, A. butzleri, A. cryaerophilus, and rarely A. skirrowii have been recovered from cases of human gastroenteritis. Two European surveys have ranked Arcobacter as the fourth most common cause of human campylobacteriosis. Arcobacter spp. have been reported in clinically healthy pigs, cattle and sheep as well as in pork, beef and lamb. Although infrequently recovered from live birds, A. butzleri and A. cryaerophilus are commonly isolated from poultry carcasses, making consumption of contaminated poultry meats a risk factor for human infection. The serogroup identity of A. butzleri isolates from poultry and human clinical cases also suggests that poultry are a reservoir for human transmission. Arcobacter have been isolated from surface, drinking, and well water indicating that water may also play an important role in its transmission. Consumption of contaminated water is a major risk factor for infection. Although initially detected using media and incubation conditions suitable for Campylobacter, specific formulations have been developed for its recovery from pork, beef, and poultry meat. Species are readily identified using PCR-based protocols thus bypassing the need for biochemical tests. The availability of the complete Arcobacter genome sequence will facilitate identification of unique virulence factors and genetic markers to monitor its transmission through the food chain. |
