Isolation and identification of Arcobacter butzleri from poultry meat inslaughterhouse and retail stores in Tonekabon

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POURABBASGHOLI Z.; GHANE M.; Ghiyamirad m.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2018 | Volume:4 | Issue:4 Page(s): 1-7

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Title

Isolation and identification of Arcobacter butzleri from poultry meat inslaughterhouse and retail stores in Tonekabon

Author(s)

POURABBASGHOLI Z. | GHANE M. | Ghiyamirad m. | Issue Writer Certificate

Keywords

Arcobacter butzleriQ1

Poultry meatQ1

PhenotypingQ1

TonekabonQ1

Abstract

Arcobacters are gram-negative, lack-of-spore and curved-shaped bacteria which are differentiated fromcampylobacter genus by growing up in presence of oxygen and low temperatures. Arcobacter butzleri isthe most prevalent species of this genus known as zoonotic and new pathogen. With the aim of isolationand identification of the Arcobacter butzleri from Poultry meat supplied in the slaughterhouses and retailstores, this study was conducted in the Tonekabon city. 140 samples of the Poultry meat, including hen(97 samples), duck (25 samples), Turkey (18 samples) were collected, studied and tested in two levels ofslaughterhouse (45 samples) and retail stores (95 samples) full randomly. For the purpose of isolation, preT-KB Technique was used and, in order to identify, Phenotyping tests were applied. Out of 140 testedsamples, 20 samples, at the rate of 14. 28%, were infected with the Arcobacter butzleri all of whichbelonged to the samples of hen meat. The highest rate of infection was observed in skin followed by thatin the abdominal contents and, finally, in the meat. Rate of frequency in the slaughter house samples was17. 77% and in the retail stores was 12. 63%. The poultries are considered as the main reservoir of theArcobacters. Presence of this bacterium in the Poultry meat of the researched region can increaseprobability of transfer of this pathogenic agent to human through consumption of the feeding products. Thus, it appears that, in order to control infection with this bacterium in the cycle of production andconsumption of the Poultry meat, it must be careful sufficiently.

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APA: Copy

POURABBASGHOLI, Z., GHANE, M., & Ghiyamirad, m.. (2018). Isolation and identification of Arcobacter butzleri from poultry meat inslaughterhouse and retail stores in Tonekabon. JOURNAL OF FOOD MICROBIOLOGY, 4(4 ), 1-7. SID. https://sid.ir/paper/250747/en

Vancouver: Copy

POURABBASGHOLI Z., GHANE M., Ghiyamirad m.. Isolation and identification of Arcobacter butzleri from poultry meat inslaughterhouse and retail stores in Tonekabon. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2018;4(4 ):1-7. Available from: https://sid.ir/paper/250747/en

IEEE: Copy

Z. POURABBASGHOLI, M. GHANE, and m. Ghiyamirad, “Isolation and identification of Arcobacter butzleri from poultry meat inslaughterhouse and retail stores in Tonekabon,” JOURNAL OF FOOD MICROBIOLOGY, vol. 4, no. 4 , pp. 1–7, 2018, [Online]. Available: https://sid.ir/paper/250747/en

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