Profiles of Campylobacter jejuni from raw retail chicken meat: genetic diversity, pathogenic features, and antibiotic resistance

Hızlısoy H., Barel M., Dışhan A., Al S., Köşkeroğlu K., Hızlısoy S., ...More

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.59, no.8, pp.5537-5550, 2024 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 59 Issue: 8
  • Publication Date: 2024
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.5537-5550
  • Kayseri University Affiliated: Yes

Abstract

The study aimed to assess Campylobacter jejuni prevalence in chicken meat, biofilm formation, virulence factors, antibiotic resistance, and molecular typing. In the study, 200 chicken meat samples were collected from local outlets and 51 (25.5%) isolates were identified as C. jejuni. Resistance rates to ampicillin, tetracycline, sulfamethoxazole/trimethoprim, and ciprofloxacin were 59%, 60%, 64%, and 64% respectively. Many of the isolates (49%) exhibited multidrug resistance. Beta-lactamase and tetracycline resistance genes were found in 82.3% and 86.2% of isolates, respectively. Virulence genes were detected in various proportions. Biofilm formation was weak to moderate. ERIC-PCR showed varied band profiles. Whole genome sequencing confirmed findings. The study highlights C. jejuni presence with antibiotic resistance, virulence and biofilm features in chicken meat, posing public health risks.