Blog
About

5
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: not found

      Multiple contaminations of chickens with Campylobacter, Escherichia coli and Salmonella in Yaounde (Cameroon).

      Journal of infection in developing countries

      Animals, Cameroon, Campylobacter Infections, microbiology, veterinary, Campylobacter coli, isolation & purification, Campylobacter jejuni, Chickens, Enterobacteriaceae Infections, Escherichia coli, Prevalence, Salmonella

      Read this article at

      ScienceOpenPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Food-borne diseases associated with Campylobacter, Escherichia coli, and Salmonella are mainly caused by the consumption of raw or undercooked poultry meat. The objective of this study was to evaluate the prevalence of Campylobacter, Escherichia coli, and Salmonella in chickens. One hundred and fifty chickens collected from eight retail markets in Yaounde were examined for the presence of Campylobacter, Escherichia coli, and Salmonella using standard bacteriological procedures. Of the 150 chickens collected, 135 (90%) were contaminated with Campylobacter (68.9% C. coli and 31.1% C. jejuni). All the chickens were positive for E. coli. Among the 150 isolates, 17 (11.3%) were enteropathogenic E. coli (EPEC). Additionally, 103 Salmonella strains were recovered from 90 chickens. Salmonella Enteritidis (45.6%) and Salmonella Hadar (28.1%) were the most frequent serotypes. Multiple contamination was found in 142 chickens (94.6%), of which 83 (55.3%) were concurrently contaminated with Campylobacter, Escherichia coli, and Salmonella. These results show that chickens in Cameroon are highly contaminated with Campylobacter, Escherichia coli, and Salmonella. The multiple contaminations of chickens is a potential risk of infection for consumers and highlights the necessity of public awareness for food safety.

          Related collections

          Author and article information

          Journal
          21045373

          Comments

          Comment on this article