Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study


Submitted: 31 October 2017
Accepted: 31 December 2017
Published: 3 July 2018
Abstract Views: 1300
PDF: 736
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Authors

  • Anna Maria Di Noto Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo, Italy.
  • Sonia Sciortino Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo, Italy.
  • Cinzia Cardamone Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo, Italy.
  • Cosimo Ciravolo Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo, Italy.
  • Concetta Napoli Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo, Italy.
  • Vincenzina Alio Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo, Italy.
  • Pietro Arculeo Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo, Italy.
  • Giuseppa Oliveri Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo, Italy.
  • Antonella Costa Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo, Italy.
The aim of the study was to evaluate the occurrence of Arcobacter spp. in food samples collected from Sicilia region. A total of 91 food products of animal origin (41 meat, 17 fresh milk, 18 shellfish) and 15 samples of fresh vegetables, were examined by cultural method and confirmed by biochemical analysis and PCR methods. The detection of Arcobacter spp. was performed, after selective enrichment, on two selective agar plates: Arcobacter agar and mCCD (modified charcoal cefoperazone deoxycholate) agar supplemented with CAT (Cefoperazone, Amphotericin B and Teicoplanin). Arcobacter species were isolated using the membrane filtration technique. In 13 (14.3%) out of the 91 tested samples, the presence of Arcobacter spp. was found: the isolates were confirmed by multiplex PCR and identified as belonging to the species A. butzleri and A. cryaerophilus. The highest prevalence rate was observed in chicken meat (8.8%) followed by shellfish (3.3%). Negative results have been obtained for raw milks and vegetables samples. The preliminary study highlights the importance of this emerging pathogen and the need for further studies on its prevalence and distribution in different types of food for human consumption.

Anna Maria Di Noto, Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo
Food Department
Sonia Sciortino, Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo
Food Department
Cinzia Cardamone, Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo
Food Department
Cosimo Ciravolo, Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo
Food Department
Concetta Napoli, Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo
Food Department
Vincenzina Alio, Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo
Food Department
Pietro Arculeo, Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo
Food Department
Giuseppa Oliveri, Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo
Food Department
Antonella Costa, Food Microbiology Section, Experimental Zooprophylactic Institute of Sicily, Palermo
Food Department
1.
Di Noto AM, Sciortino S, Cardamone C, Ciravolo C, Napoli C, Alio V, Arculeo P, Oliveri G, Costa A. Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study. Ital J Food Safety [Internet]. 2018 Jul. 3 [cited 2024 Jun. 15];7(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/7171

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