Prevalence, strain identification and antimicrobial resistance of Campylobacter spp. isolated from slaughtered pig carcasses in Brazil

• Published in: Food control 2011-05, Vol.22 (5), p.702-707
• Main Authors: Biasi, Raquel Szygalski, Freitas de Macedo, Renata Ernlund, Scaranello Malaquias, Minéia Alessandra, Franchin, Paulo Rogério
• Format: Article
• Language: English
• Subjects: Amoxicillin; Antimicrobial resistance; Campylobacter; Pig carcass; Pork
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2010.10.005

The aim of this study was to investigate the rate of contamination, species identification and antimicrobial resistance of thermophilic Campylobacter spp. in pig carcasses during the slaughter process in a slaughterhouse in Brazil. Two hundred and fifty-nine samples were collected at 7 different stages of the slaughter process for Campylobacter determination by both qualitative and quantitative methods. Typical colonies were subjected to API Campy, real-time polymerase chain reaction (PCR) and antimicrobial resistance testing. Campylobacter was found in 18.9% of the carcasses and 3.5% of the samples. Dehairing was the slaughter stage with the highest Campylobacter contamination (55.6%). All Campylobacter strains were confirmed by real-time PCR and showed multi-drug resistance to cephalothin, nalidixic acid, norfloxacin, tetracycline and trimethoprim. None of the strains were resistant to amoxicillin/clavulanic acid, ampicillin and chloramphenicol. Despite the low occurrence of Campylobacter spp. in pig samples, the antimicrobial resistance of Campylobacter strains represents a considerable risk for the consumption of pork meat and confirms the need for continuous monitoring of Campylobacter in the pig production chain.