Detection of Extended-Spectrum β-Lactamase IE. coli/I at Different Processing Stages in Three Broiler Abattoirs

The European Food Safety Authority (EFSA) identified extended-spectrum β-lactamase/AmpC β-lactamase (ESBL/AmpC)-producing E. coli as one of the main priority hazards for poultry. Different studies detected ESBL-producing E. coli at broiler fattening farms and in abattoirs, concluding that poultry me...

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Published in:Microorganisms (Basel) 2023-10, Vol.11 (10)
Main Authors: Langkabel, Nina, Burgard, Janine, Freter, Sabrina, Fries, Reinhard, Meemken, Diana, Ellerbroek, Lüppo
Format: Article
Language:English
Subjects:
Broilers (Poultry)
Contamination
Escherichia coli
Food
Identification and classification
Safety and security measures
Slaughtering and slaughter-houses
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creator Langkabel, Nina
Burgard, Janine
Freter, Sabrina
Fries, Reinhard
Meemken, Diana
Ellerbroek, Lüppo
description The European Food Safety Authority (EFSA) identified extended-spectrum β-lactamase/AmpC β-lactamase (ESBL/AmpC)-producing E. coli as one of the main priority hazards for poultry. Different studies detected ESBL-producing E. coli at broiler fattening farms and in abattoirs, concluding that poultry meat is a potential source of human infection. Broiler breast skin samples taken in three abattoirs with different scalding techniques were examined for ESBL-producing Escherichia (E.) coli and their phylogenetic groups. A total of 307 ESBL-producing E. coli isolates were found, and the abattoir with conventional immersion scalding with thermal treatment of the water had the lowest incidence. Phylogroups D/E and B1 were mostly detected, while phylogroups C, D, and E were not detected. Phylogroup B2 was detected in low proportions. The phylogroups B2 and D are important as they have been associated with urinary tract infections in humans, but were only detected in low proportions at different processing stages in this study. Since the risk for the consumer of being infected via chicken meat with ESBL-producing E. coli and E. coli of highly pathogenic phylogroups cannot be excluded, good kitchen hygiene is of great importance.
doi_str_mv 10.3390/microorganisms11102541
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subjects Broilers (Poultry)
Contamination
Escherichia coli
Food
Identification and classification
Safety and security measures
Slaughtering and slaughter-houses
title Detection of Extended-Spectrum β-Lactamase IE. coli/I at Different Processing Stages in Three Broiler Abattoirs
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