Prevalence of Campylobacter coli and Campylobacter jejuni in Retail Chicken, Beef, Lamb, and Pork Products in Three Australian States

dc.contributor.authorWalker, Liz
dc.contributor.authorWallace, Rhiannon
dc.contributor.authorSmith, James J
dc.contributor.authorGRAHAM, TRUDY
dc.contributor.authorSAPUTRA, THEMY
dc.contributor.authorSYMES, SALLY
dc.contributor.authorSTYLIANOPOULOS, ANASTASIA
dc.contributor.authorPolkinghorne, Ben
dc.contributor.authorKirk, Martyn
dc.contributor.authorGlass, Kathryn
dc.date.accessioned2020-06-30T00:33:47Z
dc.date.available2020-06-30T00:33:47Z
dc.date.issued2019
dc.date.updated2020-01-27T16:08:46Z
dc.description.abstractThe aim of this study was to investigate the prevalence and distribution of Campylobacter species in a variety of fresh and frozen meat and offal products collected from retail outlets in New South Wales (NSW), Queensland (Qld), and Victoria (Vic). A total of 1,490 chicken, beef, lamb, and pork samples were collected from Australian supermarkets and butcher shops over a 2-year sampling period (October 2016 to October 2018). Campylobacter spp. were detected in 90% of chicken meat and 73% of chicken offal products (giblet and liver), with significantly lower prevalence in lamb (38%), pork (31%), and beef (14%) offal (kidney and liver). Although retail chicken meat was frequently contaminated with Campylobacter, the level of contamination was generally low. Where quantitative analysis was conducted, 98% of chicken meat samples, on average, had <10,000 CFU Campylobacter per carcass, with 10% <21 CFU per carcass. Campylobacter coli was the most frequently recovered species in chicken meat collected in NSW (53%) and Vic (56%) and in chicken offal collected in NSW (77%), Qld (59%), and Vic (58%). In beef, lamb, and pork offal, C. jejuni was generally the most common species (50 to 86%), with the exception of pork offal collected in NSW, where C. coli was more prevalent (69%). Campylobacter prevalence was significantly higher in fresh lamb (46%) and pork (31%) offal than in frozen offal (17 and 11%, respectively). For chicken, beef, and pork offal, the prevalence of Campylobacter spp. was significantly higher on delicatessen products compared with prepackaged products. This study demonstrated that meat and offal products are frequently contaminated with Campylobacter. However, the prevalence is markedly different in different meats, and the level of chicken meat portion contamination is generally low. By identifying the types of meat and offal products types that pose the greatest risk of Campylobacter infection to consumers, targeted control strategies can be developed.en_AU
dc.description.sponsorshipThis work was funded by a National Health and Medical Research Council grant (NHMRC GNT1116294), AgriFutures, Australian Government Department of Health, Food Standards Australia New Zealand, New South Wales Food Authority, and Queensland Health.en_AU
dc.format.mimetypeapplication/pdfen_AU
dc.identifier.issn0362-028Xen_AU
dc.identifier.urihttp://hdl.handle.net/1885/205640
dc.language.isoen_AUen_AU
dc.provenanceThis is an open access article under the CC BY-NC-ND license (https://creativecommons.org/licenses/by-nc-nd/4.0/)en_AU
dc.publisherInternational Association for Food Protectionen_AU
dc.relationhttp://purl.org/au-research/grants/nhmrc/GNT1116294en_AU
dc.rights© 2019en_AU
dc.rights.licenseCC BY-NC-ND licenseen_AU
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en_AU
dc.sourceJournal of Food Protectionen_AU
dc.titlePrevalence of Campylobacter coli and Campylobacter jejuni in Retail Chicken, Beef, Lamb, and Pork Products in Three Australian Statesen_AU
dc.typeJournal articleen_AU
dcterms.accessRightsOpen Accessen_AU
local.bibliographicCitation.issue12en_AU
local.bibliographicCitation.lastpage2134en_AU
local.bibliographicCitation.startpage2126en_AU
local.contributor.affiliationWalker, Liz, College of Health and Medicine, ANUen_AU
local.contributor.affiliationWallace, Rhiannon, College of Health and Medicine, ANUen_AU
local.contributor.affiliationSmith, James J, Queensland Healthen_AU
local.contributor.affiliationGRAHAM, TRUDY, Queensland Health Forensic and Scientific Servicesen_AU
local.contributor.affiliationSAPUTRA, THEMY, New South Wales Food Authorityen_AU
local.contributor.affiliationSYMES, SALLY, Department of Health and Human Servicesen_AU
local.contributor.affiliationSTYLIANOPOULOS, ANASTASIA, Department of Health and Human Servicesen_AU
local.contributor.affiliationPolkinghorne, Ben, College of Health and Medicine, ANUen_AU
local.contributor.affiliationKirk, Martyn, College of Health and Medicine, ANUen_AU
local.contributor.affiliationGlass, Kathryn, College of Health and Medicine, ANUen_AU
local.contributor.authoremailu3853379@anu.edu.auen_AU
local.contributor.authoruidWalker, Liz, u6555445en_AU
local.contributor.authoruidWallace, Rhiannon, u1069350en_AU
local.contributor.authoruidPolkinghorne, Ben, u3080013en_AU
local.contributor.authoruidKirk, Martyn, u3853379en_AU
local.contributor.authoruidGlass, Kathryn, u4053649en_AU
local.description.notesImported from ARIESen_AU
local.identifier.absfor110307 - Gastroenterology and Hepatologyen_AU
local.identifier.absseo920406 - Food Safetyen_AU
local.identifier.ariespublicationU1070655xPUB149en_AU
local.identifier.citationvolume82en_AU
local.identifier.doi10.4315/0362-028X.JFP-19-146en_AU
local.identifier.uidSubmittedByU1070655en_AU
local.publisher.urlhttp://www.foodprotection.org/en_AU
local.type.statusPublished Versionen_AU

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