Campylobacter contamination in French chicken production from farm to consumers.: Use of a PCR assay for detection and identification of Campylobacter jejuni and Camp. coli
Campylobacter contamination in French chicken production from farm to consumers.: Use of a PCR assay for detection and identification of Campylobacter jejuni and Camp. coli
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DOI：
10.1046/j.1365-2672.2001.01380.x
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发表时间：
2001-08-01
影响因子：
4
通讯作者：
Salvat, G
中科院分区：
文献类型：
--
作者：
Denis, M;Refrégier-Petton, J;Salvat, G
目的：利用细菌检测和鉴定的PCR方法确定法国鸡肉生产中从农场到消费者的弯曲杆菌污染。方法和结果:从家禽样本鸟粪房屋,颈部皮肤、肝脏、心脏、胃、翅膀,腿和肉排从屠宰场和胃,腿,鸡腿,乳房,从超市肉排。在肉汤中富集步骤后进行细菌DNA提取，然后进行PCR。DNA提取和PCR均采用内控法（IC）。79.2%的鸡舍检出弯曲杆菌。在303份样本中，201份呈弯曲杆菌阳性（66.3%），包括43.2%的粪便样本、5.6%的屠宰场样本和17.5%的超市样本。无论在何种样品中，分子法与常规培养法检测弯曲杆菌的结果均无显著差异。样品的灵敏度为5 UFC g(-1)，富集肉汤的灵敏度为1.5 × 10(3) UFC ml（-1）。使用IC发现13个样品的PCR抑制和5个样品的DNA提取存在问题。结论：弯曲杆菌污染影响法国鸡肉生产的各个阶段。研究的意义和影响：了解鸡生产中不同层次的弯曲杆菌污染情况，确定最佳干预地点，对显著减少弯曲杆菌病具有重要意义。该方法快速，可用于不同鸡肉样品的弯曲杆菌检测和鉴定。
Aims: Campylobacter contamination in French chicken production from the farm to the consumer was determined using a PCR assay for bacteria detection and identification.Methods and Results: Samples were bird droppings from poultry houses, neck skins, livers, hearts, gizzards, wings, legs and escalopes from slaughterhouses and gizzards, legs, drumstick, breast and escalopes from a supermarket. Bacterial DNA extraction was performed after an enrichment step in a broth and was followed by PCR. An internal control (IC) was used for both DNA extraction and PCR. Campylobacter were detected in 79.2% of poultry houses. Of the 303 samples, 201 were Campylobacter-positive (i.e. 66.3%) including 43.2% faecal samples, 5.6% slaughterhouse samples and 17.5% supermarket samples. There was no significant difference between the molecular method and the conventional culture technique for Campylobacter detection whatever the samples. The sensitivity was 5 UFC g(-1) of samples and 1.5 x 10(3) UFC ml(-1) of enrichment broth. The use of IC revealed PCR inhibition in 13 samples and problems in the DNA extraction in five samples.Conclusions: Significant Campylobacter contamination affects all stages of French chicken production.Significance and Impact of the Study: The understanding of Campylobacter contamination at different levels of chicken production and the determination of the best place(s) for intervention are important for significantly decreasing Campylobacteriosis. Our technique is rapid and can be used on different chicken samples for Campylobacter detection and identification.