Investigation of campylobacter jejuni caused by Guillain-Barré syndrome in poultry meat and edible offal’s

Abstract

Background & Objectives: Campylobacter infections as a common disease are a major contributor to human infectious gastroenteritis and in addition to watery and bloody diarrhea, it causes secondary illness. Although there are many studies of the prevalence of poultry meat to Campylobacter spp but little information was available on the contamination of poultry meat products with the aim of studying the contamination of these products Material & Methods: A total of 552 samples of meat (138 samples), liver (138 samples), gizzard (138 samples) and chicken heart (138 samples) were randomly collected from poultry industry slaughterhouses in West Azarbaijan Province. The aim of this study was to determine the presence of Campylobacter spp. in phenotypic and genotypic experiments. Results: The highest prevalence of Campylobacter spp was in the liver (49.2%), followed by gizzard (42.8%), heart (33.3%) and chicken (25.4%). The most common species of Campylobacter spp was Campylobacter jejuni (78.4%) and the remaining Campylobacter spp (21.6%) Conclusions: 208 isolates of Campylobacter spp.., Differentiated by Campylobacter jejuni and Campylobacter coli, were confirmed by polymerase chain reaction (m.PCR). The results of this study show the importance of poultry food sources as a potential source of Campylobacter infection.

Keywords

• campylobacter
• poultry meat
• offal’s edible