Contamination of food with Campylobacter pathogenic species in Iran and its control strategies
Subject Areas : Food HygienesaeedS Khaledian 1 , Rahem Khoshbakht 2 * , Parya Miri 3 , Esmaeel Abasee 4
1 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Bu-Ali Sina University, Hamadan
2 - Department of Pathobiology, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol
3 - Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran
4 - Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Shiraz University, Shiraz
Keywords: Campylobacter, Antibiotic resistance, Food, Iran,
Abstract :
Campylobacteriosis is one of the most common foodborne microbial diseases worldwide. This infection is primarily caused by Campylobacter jejuni and Campylobacter coli, with common symptoms including gastroenteritis and, in some cases, neurological disorders. This review examines all published studies on the prevalence of Campylobacter in food sold in the Iranian market. Poultry meat is the primary source of transmission of Campylobacter to humans, while red meat, dairy products, and button mushrooms also serve as secondary sources. A less explored topic in Iranian studies is the prevalence of Campylobacter in traditional meat and dairy sale centers. Currently, there is insufficient information about the prevalence and transmission of this pathogen, as well as other pathogens, in these traditional retail outlets. These centers often exhibit low levels of food hygiene knowledge, which can contribute to disease outbreaks in the community. Therefore, it is crucial for regulatory bodies to establish and implement appropriate standards for controlling Campylobacter and other foodborne pathogens. Concerning antibiotic resistance, it is essential to limit the excessive use of antibiotics in livestock and poultry farming, as well as in the treatment of human diseases.