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dc.contributor.authorGarcía Sánchez, Lourdes 
dc.contributor.authorMelero Gil, Beatriz 
dc.contributor.authorDiez Mate, Ana Mª 
dc.contributor.authorJaime Moreno, Isabel 
dc.contributor.authorRovira Carballido, Jordi 
dc.date.accessioned2018-08-27T10:55:22Z
dc.date.available2019-01-01T03:45:06Z
dc.date.issued2018-12
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10259/4886
dc.description.abstractContaminated 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.en
dc.description.sponsorshipMinisterio de Economía y Competitividad” from the Spanish Government (AGL 2013–47694-R) and by “Junta de Castilla y Leon” (BU159U14)en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofFood Microbiology. 2018, V. 76, p. 457-465en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCampylobacter sppen
dc.subjectPFGEen
dc.subjectAntibiotic resistanceen
dc.subjectPersistenceen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleCharacterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistanceen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttps://doi.org/10.1016/j.fm.2018.07.004
dc.identifier.doi10.1016/j.fm.2018.07.004
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/AGL 2013–47694-R
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU159U14
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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