Full Length Research Paper

Detection and identification of Campylobacter spp. from retail raw chicken, turkey, sheep and goat meat in Ahvaz, Iran

Ebrahim Rahimi¹*, Hamid Reza Kazemeini², Saman Safaei³, Karim Allahbakhshi³, Manouchehr Momeni⁴, Majid Riahi⁴

¹Department of Food Hygiene, College of Veterinary Medicine, Islamic Azad University, Shahr-e Kord Branch, Shahr-e Kord, Iran.

²oung Researchers Club, Islamic Azad University, Shahr-e Kord Branch, Shahr-e Kord, Iran.

³Veterinary Medicine, Islamic Azad University, Shahr-e Kord Branch, Shahr-e Kord, Iran.

⁴Biotechnology Research Center, Islamic Azad University, Shahr-e Kord Branch, Shahr-e Kord, Iran.

*Corresponding author. E-mail: rahimi@iaushk.ac.ir. Tel: (98) 913- 327 8377.

Fax: (98) 311- 625 9809.

Accepted 17 June, 2010

Abstract

Campylobacter species are common bacterial pathogens that cause causing gastroenteritis in humans worldwide and the consumption of poultry meats is suspected to be the major leading cause of this illness. This study was therefore conducted to determine the prevalence of Campylobacter spp. from retail raw meats in Ahvaz, Iran. From July 2009 to February 2010, a total of 215 raw meat samples from chicken (n = 60), turkey (n = 50), sheep (n = 50), and goat (n = 45) were purchased from randomly selected retail outlets in Ahvaz, Iran and were evaluated for the presence of Campylobacter. Campylobacter spp. was isolated from 60 of 215 meat samples (27.9%) examined. The highest prevalence of Campylobacter spp. was found in chicken meat (61.7%), followed by turkey meat (36.0%), sheep meat (6.0%), and goat meat (4.4%). The most prevalence Campylobacter species isolated from meat samples was Campylobacter jejuni (88.388.3%); %), the remaining isolates were Campylobacter coli (11.7%). All 60 Campylobacter strains identified as C. jejuni and C. coli were also positive by using polymerase chain reaction (PCR). Significantly higher prevalence rates of Campylobacter spp. (P < 0.05) were found in the meat samples taken in summer (44.1%). Furthermore, to ensure food safety, poultry meats must be properly cooked properly before consuming.

Key words: Campylobacter, raw meat, chicken, turkey, sheep, goat.