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

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Anna Maria Di Noto
Sonia Sciortino
Cinzia Cardamone
Cosimo Ciravolo
Concetta Napoli
Vincenzina Alio
Pietro Arculeo
Giuseppa Oliveri
Antonella Costa *
(*) Corresponding Author:
Antonella Costa | antonella.costa@izssicilia.it

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.

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Author Biographies

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