Full
Outline
To investigate the contamination level, antimicrobial resistance patterns and health risks to consumers of Campylobacter in fresh poultry meat in Beijing, and evaluate its public health significance within the food safety context.
A total of 738 fresh poultry meat samples were collected from farmers’ markets and supermarkets in Beijing between 2021 and 2023. Campylobacter was isolated using a membrane filtration-based method and identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. The minimum inhibitory concentrations (MICs) of 11 kinds of commonly used antimicrobial agents were determined using the agar dilution method, and the drug resistance characteristics were analyzed. Based on residents’ poultry meat consumption behavior,Campylobacter contamination data and relevant literature parameters, a quantitative microbial risk assessment model was constructed to estimate the infection risk of the population and conduct sensitivity analysis.
The overall isolation rate of Campylobacter was 43.63%, with a higher detection rate in samples collected from farmers’ markets than those from supermarkets. A total of 343 Campylobacter strains were isolated in this study. Severe antimicrobial resistance to fluoroquinolones and tetracyclines, as well as a high multidrug resistance rate, were observed among the isolates. Specifically, the multidrug resistance rate of Campylobacter coli reached 87.83%. Risk assessment indicated that the probability of Campylobacter infection per consumption of fresh poultry meat among residents in Beijing was 4.16×10–5, leading to approximately 72073 annual infection cases, with a considerable proportion attributed to multi-drug resistance strains. Sensitivity analysis identified cross-contamination behaviors, such as failure to wash hands or replace cutting boards, were major risk factors.
Fresh poultry meat in Beijing is heavily contaminated with Campylobacter, and antimicrobial resistance pose a prominent problem. It is necessary to strengthen microbial control throughout the poultry meat supply chain, standardize the application of antibiotics, raise residents’ awareness of food safety, and prevent and control cross-contamination, so as to reduce the incidence of foodborne diseases.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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