Campylobacter in Poultry Processing
This article includes explanations on Campylobacter, how they get contaminated in food, symptoms when infected and how to get rid of infected poultry. The article starts off with an introduction on Campylobacter, describing it as bacteria which are Gram- negative, curved, with cells that are rod- shaped, and have polar flagella. They can usually be identified through their distinct spiral shape and flagella which can easily be identified in light or dark field microscopes. To view other types of bacteria, other microscopes may be used like a compound binocular microscope. If taken from human gastroenteritis and food sources, the species of Campylobacter are Campylobacter jejuni and C. coli. Arcobacters are also mentioned in this article, stating that they are a group of bacteria, also compared with Campylobacter but not that commonly mentioned in the US. It is stated here that it is also linked to human disease but not really given that much attention to be studied further in laboratories since their epidemiology is less important and understandable than that of Campylobacters. According to the Centers for Disease Control and Prevention (CDC)and other State Health departments there have been a high level of Campylobacter infections through out large areas in the US. Though the number of infections caused by these Campylobacter are declining, still these are the second most common bacterial pathogen after Salmonella in humans. If you would like to do further microscopy research and observations on other diseases and bacteria, use a microscope like a compound binocular microscope.
What is next discussed in this article is how to isolate Campylobacters. First of all they are identified by their distinct cell shape and motility by means of flagella which was mentioned earlier. From here they undergo a series of tests such as catalase, oxidase and latex agglutination tests to confirm isolates to the genus level. Once confirmed, they are also tested for sensitivity to antibiotics.
The next discussion in this article includes the incidence of Campylobacter and how to control them in chicken carcasses. This is very helpful since most of us don’t exactly pay that much attention in the cleaning or preparation of our own food, one of the main causes why Campylobacter can contaminate food. You can view how these contaminations or bacteria look like under a compound binocular microscope. According to this part of the article, washing, spraying and chilling of commercial poultry does contribute to the getting rid of Campylobacter, the number decreased is not that significant. This is due to the fact that these procedures are not always consistent, since sometimes, for example the amount of chlorine during washing or the temperature during chilling usually varies depending on where the poultry is being processed. You yourself can check the chlorine content in the water you use for washing with the use of a compound binocular microscope. The most important method in preventing and controlling Campylobacteriosis is in cooking the products adequately. Campylobacter is very sensitive to heat and to ensure the adequate cooking of these products is to use a cooking thermometer.
This article closes with a reminder to the concerned agencies and authorities to collect more information on how Campylobacter transmit and survive in food. This is for better information and understanding of most consumers of poultry. Also we, as consumers are given a warning that we should also do our own part in the processing, preparation and cooking of these products to avoid contamination. If you want to be more scientific about it, use a compound binocular microscope to see how your products look like at a definitely closer view.
