Primeasia University

Department of Microbiology
Course Code: MBIO 402
Course Title: Food Microbiology II

Submitted by:
Submitted to:
ID: 173011031
Maruf Abony
Smita Dey
Lecturer

Date of Submission: 20.04.2020

 Recent Foodborne Outbreaks Caused by
Campylobacteer spp from Poultry Products

 Introduction:
Campylobacter species are widely distributed in most warm-blooded animals. They are prevalent
in food animals such as poultry, cattle, pigs, sheep and ostriches; and in pets, including cats and
dogs. The bacteria have also been found in shellfish.

Campylobacteriosis is the disease caused by the infection with Campylobacter, a zoonotic

disease transmitted to humans from animals or animal products. Most often, carcasses or meat
are contaminated by Campylobacter from faeces during slaughtering. In animals, Campylobacter
seldom causes disease.

 Causative agent: Campylobacteer spp

 Causative Food: Poultry Food

Figure: Campylobacter spp

 Outbreak History:
The average number of outbreaks reported each year from 2004 through 2009 was 22; it was 31
from 2010 through 2012 and 29 from 2013 through 2017. In Germany, 67,872 human infections
were reported to the Robert Koch Institute (RKI) in 2018, which is about the same level of the
past five years.
  Recent salmonella outbreak:
A total of 1,134 people infected with the outbreak strains of Salmonella were reported from 49
states and the District of Columbia. A list of the states and the number of cases in each is on the
map of reported cases page. Illnesses started on dates from January 1, 2019, to October 9, 2019.

 Source:
Poultry, raw milk, and untreated water have been commonly identified sources of
Campylobacter outbreaks.

 Detection of Campylobacter :
Nearly half of poultry skin carcasses (46.3 percent) and fresh chicken (47.8 percent) samples
were positive for Campylobacter in 2018. The detection rate of Campylobacter spp. in samples
of fresh chicken meat was 51.8 percent in 2017.

 Pathogenesis of Campylobacter:
Specific virulence mechanisms have not yet been clearly elucidated for Campylobacter spp.
probably due to the lack of pathogenesis similarity between campylobacters and other pathogens.
Flagella-mediated motility, bacterial adherence to intestinal mucosa, invasive capability and the
ability to produce toxins have been identified as virulence factors. Despite the limited knowledge
of the modus operandi of this pathogen, it is known that flagella are required for the colonization
of the small intestine; after that it moves to the target organ, which is the Invasion, which causes
cellular inflammation, is probably resulting from the production of cytotoxins, and is followed
by the reduction of the absorptive capacity of the intestine . It is thought that the ability of this
pathogen to reach the intestinal tract is, in part, due to resistance to gastric acids and also to bile
salts, even though the disease severity may depend on the virulence of the strain as well as on the
host’s immune condition
  Sign and symptoms:
 The onset of disease symptoms usually occurs 2 to 5 days after infection with the
bacteria, but can range from 1 to 10 days.
 The most common clinical symptoms of Campylobacter infections include
 diarrhea (frequently bloody),
 abdominal pain,
 fever,
 headache,
 Nausea, and/or vomiting.

 Treatment:
Treatment is not generally required, except electrolyte replacement and rehydration.
Antimicrobial treatment is recommended in invasive cases (when bacteria invade the intestinal
mucosa cells and damage the tissues) or to eliminate the carrier state (the condition of people
who harbour Campylobacter in their bodies and keep shedding the bacteria while remaining
asymptomatic).

 Prevention methods:
 Prevention is based on control measures at all stages of the food chain, from agricultural
production on a farm, to processing, manufacturing and preparation of foods both
commercially and domestically.
 In countries without adequate sewage disposal systems, faeces and articles soiled with
faeces may need to be disinfected before disposal.
 Measures to reduce the prevalence of Campylobacter in poultry include enhanced
biosecurity to avoid transmission of Campylobacter from the environment to the flock of
birds on the farm. This control option is feasible only where birds are kept in closed
housing conditions.
 Good hygienic slaughtering practices reduce the contamination of carcasses by faeces,
but will not guarantee the absence of Campylobacter from meat and meat products.
Training in hygienic food handling for abattoir workers and raw meat producers is
essential to keep contamination to a minimum.
 Prevention methods against infection in domestic kitchens are similar to those used
against other foodborne bacterial diseases.
 Bactericidal treatment, such as heating (for example, cooking or pasteurization) or
irradiation, is the only effective method of eliminating Campylobacter from contaminated
foods.
 Recent Foodborne Outbreaks Caused by
Salmonella spp from Poultry Products.

 Introduction:
Salmonella is a genus of bacteria that are a major cause of foodborne illness throughout the
world. The bacteria are generally transmitted to humans through consumption of contaminated
food of animal origin, mainly meat, poultry, eggs and milk.

 Causative Agent: Salmonella spp

 Causative Food: Poultry Products

 Outbreak History in BD:

Data on salmonellosis has taken from different location of Bangladesh like, Mymensingh,
Gazipur, Savar, Tangail, Rajshahi, Patuakhali, Sylhet regions and Cox`s Bazar district. Location
wise occurrence of salmonella in BD.Village chickens can act as a reservoir of salmonellosis. In
Tangail districts of Bangladesh, 20.4% samples have found positive for Salmonella species in
2010, 36.67% incidence of Salmonella species in 2015.Again 28.57% of Salmonella species
were positive in transport swabs samples, 28.57% in feed samples and 18.75% in water samples
in Tangail district of Bangladesh. Salmonellosis is the most prevalent disease followed by
infectious bursal disease and mycoplasmosis in different kinds of poultry of Gazipur district of
Bangladesh. The diseases encountered in layers were bacterial diseases 52.29% where
salmonellosis was 38.56%. In case of broiler, bacterial disease 28.99% among this salmonellosis
was 21.30%

 Recent Outbreak:
 THURSDAY, Sept. 5, 2019 -- An outbreak of Salmonella linked to backyard poultry
flocks has now sickened more than 1,000 people in 49 states, according to the Centers for
Disease Control and Prevention (CDC). A CDC advisory said 235 cases have been
reported since July 19 and 175 people have been hospitalized.
 Two people have died in the outbreak -- one in Ohio and one in Texas.
 Nearly 200 of those sickened are under age 5.
  Risk Factors:
Salmonella infections are life-threatening especially for infants, pregnant women and their
unborn babies

 Signs and symptoms:

 Stomach cramps.
 Bloody stools.
 Chills.
 Diarrhea.
 Fever.
 Headache.
 Muscle pains.
 Nausea.

 Transmission:
Salmonella is spread by the fecal-oral route and can be transmitted by

 food and water,

 by direct animal contact, and
 Rarely from person-to-person. Humans usually become infected by eating foods
contaminated with feces from an infected animal.
 Pathogenesis.
Pathogenic salmonellae ingested in food survive passage through the gastric acid barrier and
invade the mucosa of the small and large intestine and produce toxins. Invasion of epithelial cells
stimulates the release of proinflammatory cytokines which induce an inflammatory reaction.
  Treatment
In most cases, no specific treatment is needed other than adequate hydration. Most cases of
salmonellosis are not life-threatening and resolve on their own without complications. People at
risk for complications or those with particularly severe illness or a weakened immune system
may need antibiotic therapy.

 Prevention:
 Avoid eating raw or barely cooked eggs.
 Don't eat raw or undercooked beef, pork, or poultry.
 Refrigerate food properly.
 Wash hands well with soap and warm water before and after handling food.
 Clean kitchen surfaces before preparing food on them.

Figure: Salmonella spp