Campylobacter Blog - Surveillance & analysis on Campylobacter news & outbreaks

By Sharon Durham
May 23, 2005

Reducing the pathogenic bacterium Campylobacter on poultry farms and in processing plants begins with finding its sources, one of which is the birds' lungs, Agricultural Research Service (ARS) scientists report.

Microbiologists Mark Berrang and Richard Meinersmann and animal physiologist Richard J. Buhr at the ARS Richard B. Russell Agricultural Research Center in Athens, Ga., studied Campylobacter before and after chicken carcasses were scalded to remove feathers, an integral step in poultry processing.

Bacteria can contaminate live chickens during production or transport, or carcasses during scalding. In either case, Campylobacter would contaminate respiratory air sacs and could then contaminate the abdominal cavity.

Antimicrobial resistance in bacteria is an emerging and increasing threat to human health. Physicians should be aware that antimicrobial resistance is increasing in foodborne pathogens and that patients who are prescribed antibiotics are at increased risk for acquiring antimicrobial resistant foodborne infections. In addition, "[i]increased frequency of treatment failures for acute illiness and increased severity of infection may be manifested by prolonged duration of illness, increased frequency of bloodstream infections, increased hospitalization or increased mortality."[1]

The use of antimicrobial agents in the feed of food animals is estimated by the FDA to be over 100 million pounds per year. Estimates range from 36% to 70% of all antibiotics produced in the United Sates are used in a food animal feed or in prophylactic treatment to prevent animal disease. The use in of antibiotics is thought to promote growth and to prevent disease on in beef, pig, turkey and chicken production as well as fish farms and some fruit and vegetable farming.[2]