April 2006
Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 932-934(3)
Andersen, Sigrid Rita et al
Abstract:
The occurrence of metronidazole resistance was investigated among Campylobacter jejuni in raw poultry meat collected from supermarkets. MICs were determined by the agar dilution procedure in the testing range of 3 to 60 μg/ml metronidazole.…

April 2006
Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 928-931(4)
Meldrum, R.J. et al
Abstract:
A 36-month study of Campylobacter and Salmonella in retail raw whole chicken was carried out to measure baseline rates at the retail level, establish seasonality, and observe changes in rates over time. In total, 2,228 samples…

April 2006
Journal of Food Protection, Volume 69, Number 4, pp. 757-761(5)
Scherer, Kathrin et al
Abstract:
The objective of this study was to determine the prevalence and numbers of Campylobacter on the skin and in the muscle of chicken legs at retail to examine the external and internal contamination for an exposure assessment. Furthermore,…

February 2, 2006
safefood Press Release
www.safefoodonline.com
Recent research, funded by safefood, has indicated a high occurrence of the food poisoning bacterium, Campylobacter in raw poultry, particularly chicken, with 49.9% of retail samples of raw chicken testing positive for the bacterium.
Speaking about the project, Dr Paul Whyte from UCD, lead Researcher, said ‘The study was carried out to provide all island public health data on Campylobacter. Our research showed that a high proportion of human Campylobacter cases are linked with the handling and consumption of contaminated foodstuffs of animal origin, particularly poultry.
Campylobacter is a common cause of bacterial foodborne infection in many countries including the island of Ireland. Scientists have detected the pathogen in raw poultry produced worldwide’.Continue Reading Study identifies campylobacter in poultry as risk factor for gastroenteritis in humans

November 28, 2005
Meatingplace.com
Ann Bagel
Bacteriocins — proteins produced by bacteria — can reduce campylobacter in chicken intestines to nearly undetectable levels, according to a study published by the U.S. Department of Agriculture’s Agricultural Research Service.
The research was led by microbiologist Norman Stern of the USDA Agricultural Research Center in Athens, Ga., and Edward Svetoch of the Russian Federation State Research Center for Applied Microbiology in Obolensk.
Tens of thousands of bacterial isolates from poultry production environments were evaluated in the study. Several were found to have anti-campylobacter activity — namely Bacillus circulans and Paenibacillus ploymyxa.Continue Reading Research reveals new strategy to reduce campylobacter in chickens

By Charles W. Schmidt
Sep 17, 2005
Mounting evidence suggests that the poultry industry’s use of antibiotics promotes antibiotic resistance among the foodborne bacteria that infect humans. One such bacterium is Campylobacter, a pathogen common to chicken products. Every year more than 1 million Americans develop Campylobacter -induced food poisoning from eating undercooked contaminated chicken. Resistant strains of Campylobacter are a growing public health threat, particularly among elderly and immunocompromised patients. This month, researchers from the Johns Hopkins Bloomberg School of Public Health provide evidence suggesting that chickens raised without antibiotics are less likely to carry antibiotic-resistant strains of Campylobacter [EHP 113:557-560].
The study focused on fluoroquinolones (FQs), a class of antimicrobials used to control the bacterium Escherichia coli in broiler chickens. Of the two FQs initially approved for use in poultry, Sara Flox WSP and Baytril, only the latter remains on the market. The Food and Drug Administration is seeking to repeal approval for Baytril due to concerns that it contributes to microbial resistance.Continue Reading Poultry’s Persistence Problem – Drug-Resistant Campylobacter in Chicken