2016 Volume 33 Issue 3 Pages 142-149
We evaluated the prevalence and antimicrobial susceptibility of Campylobacter jejuni (Cj) and C. coli (Cc) in chicken meats. Samples were collected from retail-stores and poultry-processing plants in Japan, between July and November 2013. Campylobacter was detected from 34.6% (109/315) and 35.9% (69/192) of chicken meats from retail-stores and poultry-processing plants, respectively. One-hundred Cj and fourteen Cc, and 66 Cj and 6 Cc were isolated from chickens of retail-stores and poultry-processing plants, respectively, including 5 and 3 chickens meats of retail-stores and poultry-processing plants, respectively, contaminated with both Cj and Cc. 35.0% (35/100) and 37.9% (25/66) of Cj isolates from retail-stores and poultry-processing plants were resistant to ciprofloxacin, while all the isolates were sensitive to erythromycin. In the case of Cc isolates, 35.7% (5/14) and 50.0% (3/6) from retail-stores and poultry-processing plants, respectively, were resistant to ciprofloxacin, while 30.0% (6/20) were resistant to erythromycin. Cj showed 14 antimicrobial resistance patterns, with the tetracycline/nalidixic acid/ciprofloxacin combination being the most prevalent (14.5%, 24/166). Cc showed 6 different antimicrobial resistance patterns, with the streptomycin/erythromycin/tetracycline/chloramphenicol/nalidixic acid/ciprofloxacin combination being the most prevalent (15.0%, 3/20). The results showed a high proportion of samples are contaminated by Campylobacter, more than half of which are antimicrobial resistant strains.
