Antimicrobial Resistance in Campylobacter jejuni Isolated from Brazilian Poultry Slaughterhouses

Paravisi, MLaviniki, VBassani, JKunert Filho, H. CCarvalho, DWilsmann, D. EBorges, K. AFurian, T. QSalle, C. T. PMoraes, H. L. SNascimento, V. P

Campylobacteriosis is one of the most common foodborne diseases in the world. It is considered the most frequently reported foodborne illness in the European Union (EU) and one of the most important in the United States (US) (EFSA & ECDC, 2018; CDC, 2019a; WHO, 2019). Poultry is known to be the major reservoir and an important source for pathogen transmission to humans (Kaakoush et al., 2015). Campylobacteriosis is most often associated with the consumption of raw and undercooked poultry or the cross-contamination of other foods by these items (CDC, 2019a). Although Brazil is a leading supplier of the world’s poultry meat (ABPA, 2018), Brazil’s official data does not report Campylobacter infections.(AU)

1. gyrA
2. poultry
3. Campylobacter jejuni
4. Antimicrobial resistance
5. tetO
6. mutation