CAMPYLOBACTER IN POULTRY: INCIDENCES AND POSSIBLE CONTROL MEASURES

Abstract

Campylobacters are Gram-negative, nonspore-forming, curved spiral or rod shaped and microaerophilic in nature. They are also oxidase and catalase positive and are unable to grow at 25°C under aerobic condition. In recent years, campylobacters have been implicated in most foodborne outbreaks and are considered important human pathogen. They are known to cause enteritis, bacteremia, endocarditis and periodontal diseases in humans and animals, and their infection can lead to chronic sequelae such as Reiter syndrome and Guillain-Barre syndrome in humans. Poultry have been identified as a major reservoir for campylobacters. Cross contamination of campylobacters from contaminated live birds to carcasses, poultry products, the environments, other products and animals species is eminent. Nevertheless, poultry meat and products are still preferred by most people and are consumed worldwide without much traditional or religious restriction. Furthermore poultry meat is considered healthier, due to their lower fat content compared to ruminants. Other sources of campylobacters such as wild birds, rabbits, birds, insects, sheep, horses, cows, pigs, domestic pets, vegetables, shellfish and water have also been recognised. Consumer awareness for food safety is increasing and consequently the demand for poultry meats that are free from pathogenic organisms. A discussion on campylobacter and its association with poultry is important to create more awareness on need to reduce campylobacter colonisation in poultry, transmission, cross contaminations and infections.