Prevalence of Virulence/Stress Genes in Campylobacter jejuni from Chicken Meat Sold in Qatari Retail Outlets
التاريخ
2016-06-03البيانات الوصفية
عرض كامل للتسجيلةالملخص
Chicken meat from the shelves of supermarkets in Qatar was tested for the presence of
Campylobacter spp. and the presence of five virulence genes (htrB, cdtB, clpP, cadF and
ciaB) was assessed in isolates. Forty eight percent of the chickens provided for supermarkets
by Saudi (53%) and Qatari (45.9%) producers were found to be contaminated and the
most important factor affecting the overall prevalence of contaminated chickens was the
store from which chicken samples originated. Variation in prevalence of Campylobacter in
chicken meat from different stores was evident even when the same producer supplied the
three stores in our survey. Differences in the prevalence and in the combinations of virulence
genes in isolates that can and cannot grow in a classic maintenance medium (Karmali)
were identified, providing a starting point for linking presence/absence of particular
virulence genes with actual in vivo virulence and pathogenicity. Because of the relatively
low infective doses of Campylobacter that are required to initiate infection in humans, it will
be important to explore further the relationships we identified between certain Campylobacter
virulence genes and their capacity for survival in poultry meat, and hence their contribution
to the incidence of campylobacteriosis.
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