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Natural and Environmentally Friendly Strategies for Controlling Campylobacter jejuni Colonization in Poultry, Survival in Poultry Products and Infection in Humans

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Food Safety in Poultry Meat Production

Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

Campylobacter jejuni is a major foodborne pathogen that causes severe gastrointestinal illness in humans characterized by abdominal cramps, pyrexia, and diarrhea. Although livestock, and particularly poultry, are the most common source, recent evidence suggests that environmental reservoirs (soil, water) play an important role in its transmission leading to product contamination and human infections. Antibiotics such as macrolides and fluoroquinolones are commonly used for treating campylobacteriosis in humans; however, there are reports of development of resistance to these drugs, and several resistance-imparting genes have been identified in Campylobacter. This increase in antibiotic resistance in the pathogen has fueled research exploring the potential of various alternative strategies to prevent food contamination and reduce Campylobacter infections in humans.

Our laboratory has extensively studied the efficacy of several phytochemicals and probiotics for controlling C. jejuni both at preharvest and postharvest stages. Results from our research and several other labs suggest that some of the plant-based compounds, probiotic strains, and bacteriophages have significant antimicrobial efficacy against C. jejuni and could improve food safety at various stages in food supply chain. This chapter discusses the potential of alternative approaches using phytochemicals, probiotic bacteria, and bacteriophages for controlling C. jejuni colonization in reservoir hosts, persistence in processing areas, survival in food products, and infections in humans. In addition, mechanistic studies delineating their potential mechanism(s) of actions are highlighted.

Mention of a trade name, proprietary product, or specific equipment does not constitute a guarantee or warranty by the USDA and does not imply its approval to the exclusion of other products that may be suitable.

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Authors and Affiliations

  1. Department of Poultry Science, University of Arkansas, Fayetteville, AR, USA

    Abhinav Upadhyay, Komala Arsi, Indu Upadhyaya & Dan J. Donoghue

  2. Poultry Production and Product Safety Research Unit, ARS, USDA, Fayetteville, AR, USA

    Ann M. Donoghue

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  1. Department of Animal Science, University of Connecticut, Storrs, CT, USA

    Kumar Venkitanarayanan

  2. College of Veterinary Medicine, North Carolina State University, Raleigh, NC, USA

    Siddhartha Thakur

  3. Department of Food Science, University of Arkansas, Fayetteville, AR, USA

    Steven C. Ricke

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Upadhyay, A., Arsi, K., Upadhyaya, I., Donoghue, A.M., Donoghue, D.J. (2019). Natural and Environmentally Friendly Strategies for Controlling Campylobacter jejuni Colonization in Poultry, Survival in Poultry Products and Infection in Humans. In: Venkitanarayanan, K., Thakur, S., Ricke, S. (eds) Food Safety in Poultry Meat Production. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-030-05011-5_4

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