Research

A longitudinal study of Campylobacter distribution in a turkey production chain

Päivikki Perko-Mäkelä¹ , Pauliina Isohanni² , Marianne Katzav , Marianne Lund³ , Marja-Liisa Hänninen⁴ and Ulrike Lyhs²

¹  Finnish Food Safety Authority Evira, Research Department, Production Animal Health, PO Box 198, FI-60101 Seinäjoki, Finland

²  Ruralia Institute, Seinäjoki Unit, University of Helsinki, Kampusranta 9C, FI-60320 Seinäjoki, Finland

³  National Veterinary Institute, Technical University of Denmark, Hangøvej 2, DK-8200 Århus N, Denmark

⁴  Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki PO Box 61, FI-00014 University of Helsinki, Finland

author email corresponding author email

Acta Veterinaria Scandinavica 2009, 51:18doi:10.1186/1751-0147-51-18

Published:	7 April 2009

Abstract

Background

Campylobacter is the most common cause of bacterial enteritis worldwide. Handling and eating of contaminated poultry meat has considered as one of the risk factors for human campylobacteriosis.Campylobacter contamination can occur at all stages of a poultry production cycle. The objective of this study was to determine the occurrence of Campylobacter during a complete turkey production cycle which lasts for 1,5 years of time. For detection of Campylobacter, a conventional culture method was compared with a PCR method. Campylobacter isolates from different types of samples have been identified to the species level by a multiplex PCR assay.

Methods

Samples (N = 456) were regularly collected from one turkey parent flock, the hatchery, six different commercial turkey farms and from 11 different stages at the slaughterhouse. For the detection of Campylobacter, a conventional culture and a PCR method were used. Campylobacter isolates (n = 143) were identified to species level by a multiplex PCR assay.

Results

No Campylobacter were detected in either the samples from the turkey parent flock or from hatchery samples using the culture method. PCR detected Campylobacter DNA in five faecal samples and one fluff and eggshell sample. Six flocks out of 12 commercial turkey flocks where found negative at the farm level but only two were negative at the slaughterhouse.

Conclusion

During the brooding period Campylobacter might have contact with the birds without spreading of the contamination within the flock. Contamination of working surfaces and equipment during slaughter of a Campylobacter positive turkey flock can persist and lead to possible contamination of negative flocks even after the end of the day's cleaning and desinfection. Reduction of contamination at farm by a high level of biosecurity control and hygiene may be one of the most efficient ways to reduce the amount of contaminated poultry meat in Finland. Due to the low numbers of Campylobacter in the Finnish turkey production chain, enrichment PCR seems to be the optimal detection method here.