• Corpus ID: 42880244

Prevalence and characteristic of Campylobacter species isolated from raw duck and goose meat in Iran

@inproceedings{RahimiPrevalenceAC,
  title={Prevalence and characteristic of Campylobacter species isolated from raw duck and goose meat in Iran},
  author={Ebrahim Rahimi and Foroogh Alian and Fereshteh Alian}
}

• E. Rahimi, F. Alian, Fereshteh Alian

Poultry meat is frequently contaminated with Campylobacter strains and is thought to be the major source of organisms causing human Campylobacter enteritis. This study was conducted to determine the prevalence and antimicrobial resistance of Campylobacter spp. isolated from retail duck and goose raw meats in Iran. From August 2009 to August 2010, a total of 169 raw duck and goose meat samples were purchased from randomly selected retail outlets in Gilan province, Iran and were evaluated for the presence of Campylobacter. Using conventional bacteriological methods, 39 of 110 duck meat samples (35.5%) and 13 of 49 goose meat samples (26.5%) were contaminated with Campylobacter, respectively. The most prevalence Campylobacter species isolated from samples was Campylobacter jejuni (88.5%); the remaining isolates were Campylobacter coli (11.5%). All of Campylobacter identified as Campylobacter jejuni and Campylobacter coli by using conventional bacteriological method were also positive Using the PCR assay. Susceptibilities of 52 Campylobacter isolates were determined for ten antimicrobial drugs using the disk diffusion assay. Resistance to ciprofloxacin was the most common finding (40.4%), followed by resistance to tetracycline (32.7%) and nalidixic acid (30.8%). Significantly higher prevalence rates of Campylobacter spp. (P<0.05) were found in samples taken in spring and summer. To our knowledge, the present study is the first report of the isolation of Campylobacter spp. from raw duck and goose meat in Iran.