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Updated: Jun 25, 2026
A Hybrid DNA Extraction Method for the Qualitative and Quantitative Assessment of Bacterial Communities from Poultry Production Samples
Published on: December 10, 2014
Incidence of Arcobacter spp. in poultry: quantitative and qualitative analysis and PCR differentiation
Viktoria Atanassova1, Volker Kessen, Felix Reich
1University of Veterinary Medicine Hannover, Foundation, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany. viktoria.atanassova@tiho-hannover.de
Abstract:
Arcobacter is part of the family Campylobacteraceae. As with the genus Campylobacter, Arcobacter is found responsible for human gastrointestinal infection, and it is assumed to originate from poultry meat sources. Samples from poultry slaughtering originating from a broiler slaughterhouse and a turkey slaughterhouse were analyzed for Arcobacter. Five broiler flocks and five turkey flocks were analyzed in the course of slaughtering and processing for the prevalence of Arcobacter. The prevalence in broilers was 43.0%, while turkey samples were contaminated with 18.2% of positive samples. The numbers of Arcobacter present on turkey skin samples ranged between 1.7 and 2.4 log CFU/cm2. The prevalence changes during processing showed an increase after chilling in broilers, whereas there was a constant decrease in turkey processing. Species identification showed that all three Arcobacter spp. of relevance in human infection could be isolated, with A. butzleri being found at higher prevalence, which was followed by A. skirrowii and A. cryaerophilus.
