Prevalence and Characteristics of Salmonella and Campylobacter in Retail Poultry Meat in Japan

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  • Furukawa Ichiro
    Department of Microbiology, Kanagawa Prefectural Institute of Public Health
  • Ishihara Tomoe
    Department of Microbiology, Kanagawa Prefectural Institute of Public Health
  • Teranishi Hiroshi
    Department of Regional Hygiene Inspection, Kanagawa Prefectural Institute of Public Health
  • Saito Shioko
    Division of Planning and Administration Office, Akita Research Center for Public Health and Environment
  • Yatsuyanagi Jun
    Division of Hygiene, Akita Research Center for Public Health and Environment
  • Wada Eriko
    Division of Hygiene, Akita Research Center for Public Health and Environment
  • Kumagai Yuko
    Division of Hygiene, Akita Research Center for Public Health and Environment
  • Takahashi Shiho
    Division of Hygiene, Akita Research Center for Public Health and Environment
  • Konno Takayuki
    Division of Hygiene, Akita Research Center for Public Health and Environment
  • Kashio Hiroko
    Division of Hygiene, Akita Research Center for Public Health and Environment
  • Kobayashi Akihiko
    Saitama City Institute of Health Science and Research
  • Kato Naoki
    Saitama City Institute of Health Science and Research
  • Hayashi Ken-ichi
    Microbiology group, Shiga Prefectural Institute of Public Health
  • Fukushima Keisuke
    Microbiology group, Shiga Prefectural Institute of Public Health
  • Ishikawa Kazuhiko
    Microbiology group, Shiga Prefectural Institute of Public Health
  • Horikawa Kazumi
    Department of Health Science, Fukuoka Institute of Health and Environmental Sciences
  • Oishi Akira
    Department of Health Science, Fukuoka Institute of Health and Environmental Sciences
  • Izumiya Hidemasa
    Department of Bacteriology I, National Institute of Infectious Diseases
  • Ohnishi Takahiro
    Division of Microbiology, National Institutes of Health Sciences
  • Konishi Yoshiko
    Department of Food and Life Sciences, The Graduate School of Life and Environmental Sciences, Azabu University
  • Kuroki Toshiro
    Department of Microbiology, Kanagawa Prefectural Institute of Public Health

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タイトル別名
  • Prevalence and Characteristics of <i>Salmonella</i> and <i>Campylobacter</i> in Retail Poultry Meat in Japan

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<p>This study was performed to determine the prevalence, antimicrobial susceptibility, and genetic relatedness of Salmonella enterica subsp. enterica and Campylobacter spp. in poultry meat, and to analyze the association of genetic types of these bacteria with their geographical distribution and antimicrobial resistance profiles. Salmonella and Campylobacter isolates have been detected, respectively, in 54 and 71 samples out of 100 samples tested. Nine Salmonella serotypes were found, including S. enterica subsp. enterica serovar Infantis (33%), Schwarzengrund (12%), Manhattan (9%), and others. Campylobacter jejuni and C. coli were detected in 64 (64%) and 14 (14%) samples, respectively. S. enterica subsp. enterica isolates were very frequently resistant to tetracycline (78.3%) and streptomycin (68.3%). Many C. jejuni and C. coli isolates were resistant to sulfamethoxazole/trimethoprim (90.5%), nalidixic acid (47.3%), ampicillin (45.9%), and ciprofloxacin (40.5%). Cluster analysis was performed for the Salmonella isolates using pulsed-field gel electrophoresis (PFGE) data. For Campylobacter isolates, the cluster analysis was based on both PFGE and comparative genomic fingerprinting. The molecular typing results were compared with the information about antimicrobial resistance and geographical locations in which the poultry meat was produced. This analysis revealed that C. jejuni strains with a particular genotype and antimicrobial resistance profile are spreading in specific areas of Japan.</p>

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