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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Poultry Microbiological Safety and Processing Research Unit » Research » Publications at this Location » Publication #418824
Research Project: Intervention Strategies to Control Salmonella and Campylobacter During Poultry Processing

Location: Poultry Microbiological Safety and Processing Research Unit

Title: A longitudinal study on Campylobacter spp. in an integrated broiler complex of south-east region of the United States: Prevalence and phylogenetic analysis

Author
item ADHIKARI, YAGYA - Auburn University
item BAILEY, MATTHEW - Auburn University
item BOURASSA, DIANNA - Auburn University
item POUDEL, SABIN - Auburn University
item Buhr, Richard
item MACKLIN, KENNETH - Mississippi State University

Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/20/2024
Publication Date: 1/2/2025
Citation: Adhikari, Y., Bailey, M., Bourassa, D.V., Poudel, S., Buhr, R.J., Macklin, K.S. 2025. A longitudinal study on Campylobacter spp. in an integrated broiler complex of south-east region of the United States: Prevalence and phylogenetic analysis. Journal of Food Protection. 88(1): 1-13.

Interpretive Summary: Poultry meat products are considered as the major contributors for Campylobacteriosis in humans. The objective of this study was to determine prevalence status, entry points, and movement patterns of Campylobacter spp. along different stages of an integrated broiler complex. To isolate bacteria and perform phylogenetic analysis, a total of 790 environmental samples were collected from 38 production houses, 1 hatchery, 6 trucks, and 1 processing plant of an integrated broiler complex. Odds ratio were compared among different production stages and sample types (a= 0.05). Altogether 17% (137/790) of samples and 61% (23/38) of production houses were found to be contaminated with Campylobacter spp. Similarly, 34% (46/137) of samples were identified to be Campylobacter jejuni (C. jejuni) and 61% (83/137) were identified to be Campylobacter coli (C. coli). The odds of Campylobacter spp. detection in broiler farms’ surroundings were 4 times more likely as compared to parent pullets and broiler breeder farms’ surroundings. Similarly, among different sample types, the odds of Campylobacter spp. detection in boot swabs and sponge-stick swabs were more likely as compared to fly paper samples. In addition, the odds of Campylobacter spp. detection in post-pick whole carcass rinses were also 4 times more likely as compared to post-chill carcass rinses. The phylogeny results of both C. jejuni and C. coli indicates multiple entry points of bacterial strains along the production chain and suggest the possibility of transmission of Campylobacter spp. from broiler grow-out flocks through transport and to final raw products (30%) in the processing plant. The results indicate potential risks of foodborne infections in consumers from ingestion of contaminated raw or under-cooked poultry meat. Therefore, a comprehensive control strategy including strict biosecurity measures and best management practices in both farms and facilities may be essential to reduce or eliminate Campylobacter spp. or other zoonotic pathogens from the poultry food chain.

Technical Abstract: Poultry meat products are considered as the major contributors for Campylobacteriosis in humans. The objective of this study was to determine prevalence status, critical entry points and movement patterns of Campylobacter spp. along different stages of an integrated broiler complex. To isolate bacteria and perform phylogenetic analysis, a total of 790 environmental samples were collected from 38 production houses, a hatchery, 6 trucks, and a processing plant of a complex. Odds ratio and 95% confidence intervals were compared among different stages and sample types (a= 0.05). Altogether 17% (137/790) of samples and 61% (23/38) of production houses were found to be contaminated with Campylobacter spp. Similarly, 34% (46/137) of samples were identified to be Campylobacter jejuni (C. jejuni) and 61% (83/137) were identified to be Campylobacter coli (C. coli). The odds of Campylobacter spp. detection in broiler farms’ surroundings were 4 times (1.88 – 8.26; 95% CLs) more likely as compared to parent pullets and broiler breeder farms’ surroundings (p=0.0004). Similarly, among different sample types, the odds of Campylobacter spp. detection in boot swabs and sponge-stick swabs were more likely as compared to fly paper samples (p=0.005). In addition, the odds of Campylobacter spp. detection in post-pick whole carcass rinses were 4 times (1.99 – 7.59; 95% CLs) more likely as compared to post-chill carcass rinses (p=0.0004). The phylogeny results of both C. jejuni and C. coli indicates multiple critical entry points of bacterial strains along the chain and suggest the possibility of transmission of Campylobacter spp. from broiler grow-out flocks through transport and to final raw products (30%) in the processing plant. The results indicate potential risks of foodborne infections in consumers. Therefore, a comprehensive control strategy including strict biosecurity measures and best management practices in both farms and facilities may be essential to reduce or eliminate Campylobacter spp. or other zoonotic pathogens from the poultry food chain.