Factors associated to thermotolerant Campylobacter spp. contamination of broilers in three levels of the poultry chain for human consumption in Costa Rica
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| Formato: | Online |
| Idioma: | spa |
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Universidad Nacional, Costa Rica
2017
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| Acceso en línea: | https://www.revistas.una.ac.cr/index.php/veterinaria/article/view/9031 |
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VETERINARIA9031 |
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| record_format |
ojs |
| institution |
Universidad Nacional de Costa Rica |
| collection |
Ciencias Veterinarias |
| language |
spa |
| format |
Online |
| author |
Zumbado Gutiérrez, Leana Romero Zúñiga, Juan José |
| spellingShingle |
Zumbado Gutiérrez, Leana Romero Zúñiga, Juan José Factors associated to thermotolerant Campylobacter spp. contamination of broilers in three levels of the poultry chain for human consumption in Costa Rica |
| author_facet |
Zumbado Gutiérrez, Leana Romero Zúñiga, Juan José |
| author_sort |
Zumbado Gutiérrez, Leana |
| title |
Factors associated to thermotolerant Campylobacter spp. contamination of broilers in three levels of the poultry chain for human consumption in Costa Rica |
| title_short |
Factors associated to thermotolerant Campylobacter spp. contamination of broilers in three levels of the poultry chain for human consumption in Costa Rica |
| title_full |
Factors associated to thermotolerant Campylobacter spp. contamination of broilers in three levels of the poultry chain for human consumption in Costa Rica |
| title_fullStr |
Factors associated to thermotolerant Campylobacter spp. contamination of broilers in three levels of the poultry chain for human consumption in Costa Rica |
| title_full_unstemmed |
Factors associated to thermotolerant Campylobacter spp. contamination of broilers in three levels of the poultry chain for human consumption in Costa Rica |
| title_sort |
factors associated to thermotolerant campylobacter spp. contamination of broilers in three levels of the poultry chain for human consumption in costa rica |
| title_alt |
Factores asociados a la contaminación con Campylobacter spp. termotolerante en pollos de engorde, en tres niveles de la cadena avícola, para consumo humano en Costa Rica. |
| publisher |
Universidad Nacional, Costa Rica |
| publishDate |
2017 |
| url |
https://www.revistas.una.ac.cr/index.php/veterinaria/article/view/9031 |
| work_keys_str_mv |
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1782036022891118592 |
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VETERINARIA90312019-08-27T15:19:36Z Factors associated to thermotolerant Campylobacter spp. contamination of broilers in three levels of the poultry chain for human consumption in Costa Rica Factores asociados a la contaminación con Campylobacter spp. termotolerante en pollos de engorde, en tres niveles de la cadena avícola, para consumo humano en Costa Rica. Zumbado Gutiérrez, Leana Romero Zúñiga, Juan José Campylobacter spp. are bacteria known to cause foodborne diseases in both developed and developing countries. A cross-sectional study was conducted between March and July 2015 to determine the national prevalence of Campylobacter spp. in broilers for human consumption. A simultaneous sampling design was used in three levels of the Costa Rican poultry production chain: 152 farm samples (CC), 104 plant samples (CA) and 96 retail store samples (PV). For this research, questionnaires were prepared with variables related to plant (CC and CA) and PV management. The plant questionnaire included variables related to general data such as location and volume of production, good hygiene and manufacturing practices (GHMP), as well as processes and HACCP. In PV aspects such as the following were evaluated: GHMP, product temperature, and price per kg/chicken. The following were identified as risk factors: resting period of live animals in platform > 60 minutes (PR = 2.28, 95% CI 1.23-4.21), processing speed <120 birds/min (PR = 1.51, 95% CI 1.09-2.10), chiller water temperature ≤0.5ºC (PR 1.60, 95% CI 1.18-2.17), no physical separation between different animal matrices in PV (PR = 1.78, 95% CI 1.43-2.20) and price in PV ≤2000 colones/kg chicken (PR = 1.73, 95% CI 1.21-2.46). The prevalence of Campylobacter spp. in the Costa Rican poultry production chain is high and represents a risk to public health. For this reason, more efficient bactericidal interventions against Campylobacter spp. should be implemented, as well as improvements of the GHMP in every stage of the production chain. Campylobacter spp. es una bacteria destacada por ser causa frecuente de infecciones transmitidas por alimentos, tanto en países desarrollados como en vías de desarrollo. Se realizó un estudio transversal, entre marzo y julio del 2015, con el fin de obtener la prevalencia nacional de Campylobacter spp. en pollo de engorde para consumo humano. Se utilizó un diseño de muestreo simultáneo en tres niveles de la cadena productiva avícola costarricense: 152 muestras en granja (CC), 104 en planta (CA) y 96 en puntos de venta (PV). Se elaboró formularios de variables asociadas al manejo en las plantas (CC y CA) y los PV. Los formularios, en las plantas, incluyeron variables relacionadas con datos generales como: ubicación y volumen de producción, buenas prácticas higiénicas y de manufactura (BPHM), procesos, y HACCP. En PV se evaluó aspectos relacionados con BPHM, temperatura del producto, y precio por kg de pollo limpio, entre otros. Se determinó como factores de riesgo los siguientes: tiempo de espera de animales vivos en andén > 60 minutos (RP = 2.28, IC 95% 1.23-4.21); velocidad de proceso <120 aves/min (RP=1.51, IC95% 1.09-2.10); temperatura del agua del chiller ≤0.5ºC (RP 1.60, IC95% 1.18-2.17); sin separación física entre matrices de diferente origen animal en PV (RP=1.78, IC95% 1.43-2.20) y precio en PV ≤2000 colones/kg de pollo limpio (RP=1.73, IC95% 1.21-2.46). La prevalencia encontrada de Campylobacter spp. es alta. Representa un peligro para la salud pública en Costa Rica. Por tal motivo, se debe implementar intervenciones bactericidas más eficientes contra este agente y mejorar las BPHM en cada eslabón de la cadena de producción. Universidad Nacional, Costa Rica 2017-01-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://www.revistas.una.ac.cr/index.php/veterinaria/article/view/9031 10.15359/rcv.34-2.2 Ciencias Veterinarias; Vol 34 No 2 (2016): Ciencias Veterinarias (Julio-Diciembre); 81-94 Ciencias Veterinarias; Vol. 34 Núm. 2 (2016): Ciencias Veterinarias (Julio-Diciembre); 81-94 2215-4507 0250-5649 spa https://www.revistas.una.ac.cr/index.php/veterinaria/article/view/9031/10520 https://www.revistas.una.ac.cr/index.php/veterinaria/article/view/9031/10533 Copyright (c) 2017 Revista Ciencias Veterinarias |