Occurrence of Staphylococcus aureus, Campylobacter jejuni, Listeria monocytogenes and Arcobacter butzleri in poultry meat

Abstract

Arcobacter butzleri , Listeria monocytogenes, Staphylococcus aureus, Campylobacter jejuni are significant foodborne pathogens regarding the consumption of raw poultry meat. An existing survey was conducted to assess the occurrence of S. aureus, C. jejuni, A. butzleri and L. monocytogenes in raw poultry meat samples. Ninety-four raw ostrich, turkey, chicken and quail meat samples were collected and subjected to culture-based analysis. S. aureus, C. jejuni, A. butzleriand L. monocytogenes isolates were confirmed by standard biochemical techniques. Occurrence of A. butzleri, C. jejuni, L. monocytogenes and S. aureus in poultry meat samples was 11.45%, 17.70%, 1.04% and 16.66%, respectively. L. monocytogenes was absent in chicken, turkey and ostrich meat samples. Only one quail meat (4.16%) was positive for L. monocytogenes. The uppermost contamination rate with A. butzleri, C. jejuni and S. aureus was found in chicken (25%), turkey (25%) and turkey (25%) meat samples, respectively. Concurrent occurrence of A. butzleri + C. jejuni + S. aureusbacteria amid the examined poultry meat samples was 2.08%. This is an initial report of simultaneous isolation of A. butzleri, C. jejuni, L. monocytogenes and S. aureus in poultry meat samples. Adequate cooking of poultry meat can diminish the risk of foodborne diseases owing to A. butzleri, C. jejuni, L. monocytogenes and S. aureus bacteria.