2024-03-28T22:41:47Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/48862021-11-10T09:38:27Zcom_10259_4292com_10259_5086com_10259_2604col_10259_4293
García Sánchez, Lourdes
218
500
0000-0003-3013-3827
Melero Gil, Beatriz
356
500
Diez Mate, Ana Mª
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Jaime Moreno, Isabel
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Rovira Carballido, Jordi
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500
2018-08-27T10:55:22Z
2019-01-01T03:45:06Z
2018-12
0740-0020
http://hdl.handle.net/10259/4886
10.1016/j.fm.2018.07.004
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.
Ministerio de Economía y Competitividad” from the Spanish Government (AGL 2013–47694-R) and by “Junta de Castilla y Leon” (BU159U14)
application/pdf
eng
Elsevier
Food Microbiology. 2018, V. 76, p. 457-465
https://doi.org/10.1016/j.fm.2018.07.004
info:eu-repo/grantAgreement/MINECO/AGL 2013–47694-R
info:eu-repo/grantAgreement/JCyL/BU159U14
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Campylobacter spp
PFGE
Antibiotic resistance
Persistence
Alimentos
Food
Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance
info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
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oai:riubu.ubu.es:10259/4886
2021-11-10 10:38:27.698
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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