The Assessment of Arcobacter butzelri Frequency in Poultry Products in Tonekabon Using Culture and PCR Techniques

Subject Areas : Microbiology

Z. Pourabbasgholi ¹ , M. Ghane ² , M. Ghiami Rad ³

1 - کارشناس ارشد گروه میکروبیولوژی، واحد اهر، دانشگاه آزاد اسلامی تبریز ، ، ایران
2 - استادیا ر گروه میکروبیولوژی، واحد تنکابن، دانشگاه آزاد اسلامی، مازندران، ایران
3 - استادیار گروه میکروبیولوژی، واحد اهر، دانشگاه آزاد اسلامی، تبریز، ایران

Received: 2016-11-16 Accepted : 2016-11-16 Published : 2016-12-21

Keywords: Arcobacter butzelri, Poultry Meat, PCR,

Abstract :

Introduction: The genus Arcobacter is classified together with the genus Campylobacter into the family Campylobacteriaceae. Arcobacters are gram negative, non-spore forming, microaerophilic microorganisms that are discriminated from Campylobacter genus by growth in the presence of the oxygen and low temperatures. They are curved rods, S-shaped or helical cells.  A. butzleri is considered the most common species of the genus being considered as a zoonotic and emerging foodborne pathogen. The main objective of this study is to determine the detection and the frequency of A. butzelri from the poultry products retailers in Tonekabon and evaluate the using culture and PCR techniques. Materials and Methods: Standard culture technique was used for isolation and for the purpose of determination and identification, standard phenotyping tests were applied. The results of phenotyping were carried out by the application of PCR and specific reproduction of Arcobacter. Results: Totally, 95 samples of the poultry meat were collected and tested to study the presence of the species of Acobacter butzelri. On the basis of the culture tests, 12 samples out of the studied 95 samples (12.63%) were infected with Arcobacter butzelri. PCR technique also confirmed the results of phenotyping. Conclusion: Although this bacterium has been almost isolated from all enviromental reservoirs, poultry can be considered as the main reservoirs of the Arcobacters. For this reason, the presence of this pathogenic bacterium in the poultry meat increase the possibility of its transfer to human through consumption of the products.

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