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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/4886

    Título
    Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance
    Autor
    García Sánchez, LourdesUBU authority Orcid
    Melero Gil, BeatrizUBU authority
    Diez Mate, Ana MªUBU authority
    Jaime Moreno, IsabelUBU authority
    Rovira Carballido, JordiUBU authority
    Publicado en
    Food Microbiology. 2018, V. 76, p. 457-465
    Editorial
    Elsevier
    Fecha de publicación
    2018-12
    ISSN
    0740-0020
    DOI
    10.1016/j.fm.2018.07.004
    Abstract
    Contaminated chicken products have been recognized as the primary vehicles of Campylobacter transmission to human. Pulsed-field gel electrophoresis (PFGE) and antimicrobial resistance of Campylobacter isolates from fresh chicken products at retail were studied. A total of 512 samples including: thigh, breast, marinated and minced chicken were purchased from different retail stores. Half of the samples were packed and the other half were unpacked. The 39.4% of the samples were Campylobacter positive; being unpacked chicken products (45.3%) more contaminated than packed chicken (33.6%). PFGE typing showed a high diversity among isolates; clustering 204 isolates into 76 PFGE types: 55 clusters of C. jejuni, 19 of C. coli and 2 of C. lari. C. coli genotypes showed higher resistance than other Campylobacter species. Although modified atmosphere packaging can reduce the prevalence of Campylobacter spp., it does not avoid their presence in at least 33.6% of packed chicken products analyzed. Some pulsotypes might persist in the processing plant or butcher shops environment for longer than previously thought. More stringent control measures are needed in previous steps of the chicken food chain, in order to avoid the presence of Campylobacter spp. strains at retail that can compromise consumer's safety.
    Palabras clave
    Campylobacter spp
    PFGE
    Antibiotic resistance
    Persistence
    Materia
    Alimentos
    Food
    URI
    http://hdl.handle.net/10259/4886
    Versión del editor
    https://doi.org/10.1016/j.fm.2018.07.004
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    • Artículos TECNOFOOD
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