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

Anna Maria Di Noto, Sonia Sciortino, Cinzia Cardamone, Cosimo Ciravolo, Concetta Napoli, Vincenzina Alio, Pietro Arculeo, Giuseppa Oliveri, Antonella Costa
  • 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

Abstract

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.

Keywords

Arcobacter spp., Foodborne pathogens, Multiplex PCR.

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Submitted: 2017-10-31 18:04:27
Published: 2018-07-03 08:05:53
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Copyright (c) 2018 Anna Maria Di Noto, Sonia Sciortino, Cinzia Cardamone, Cosimo Ciravolo, Concetta Napoli, Vincenzina Alio, Pietro Arculeo, Giuseppa Oliveri, Antonella Costa

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