July 13, 2009
UK research shows bacteria more invasive in stressed poultry
Food poisoning bacteria become more invasive in poultry that are stressed, according to new research from the University of Bristol in collaboration with the UK poultry industry.
The research examined the behaviour of campylobacter in chickens, of which there are approximately 400,000 cases of campylobacter food poisoning in the UK each year.
Improperly cooked poultry is an internationally important infection vehicle, particularly because this organism can be found in chicken muscle. Studies on campylobacter are traditionally carried out in conditions that may not reflect the production environment.
Research has shown that after transport, levels of campylobacter are higher in the gut of food animals than on the farm.
The research has demonstrated that this may be associated with the release of the stress hormone noradrenalin which makes campylobacter grow more quickly, become highly motile and invasive, leading to an increase in its ability to cause disease - its virulence.
A further finding in the study shows that campylobacter can interact with other organisms in the gut of food animals and when this happens, it can become even more infective.
The results of this study provides vital information to enable the control of infection in the production environment, making chicken safer and decreasing cases of food poisoning.
