Isolation of atypical enteropathogenic Escherichia coli from chicken and chicken-derived products.

Atypical enteropathogenic Escherichia coli (EPEC) strains from chicken and chicken-derived products were isolated and characterised. The strains presented a wide variety of serotypes, some have been reported in other animal species (O2:H40, O5:H40) and in children with diarrhoea (O8:H-). Most of the strains carried intimin ß. The results indicate that chicken and chicken products are important sources of atypical EPEC strains that could be associated with human disease, and highlight the need to improve hygiene practices in chicken slaughtering and meat handling.

Enteropathogenic Escherichia coli contamination at different stages of the chicken slaughtering process.

Enteropathogenic Escherichia coli is a foodborne pathogen that produces potentially fatal infant diarrhea, noticeably in developing countries. The aim of this study was to detect EPEC contamination by PCR at different stages of the chicken slaughtering process. We collected swabs from chicken cloacae and washed carcasses (external and visceral cavity) during the slaughtering process in 3 sampling occasions. Unwashed eviscerated carcasses were also sampled (at the visceral cavity) in the second and third sampling occasions. Enteropathogenic Escherichia coli was detected in 6 to 28% of cloacal samples, 39 and 56% of unwashed eviscerated carcasses, and 4 to 58% of washed carcasses. None of the samples were positive for bfpA, suggesting contamination with atypical EPEC. The detection of EPEC at different stages of the chicken slaughtering process showed that the proportion of contaminated samples remained or even increased during processing. In addition, the high proportion of contaminated carcasses during chicken processing represents a risk for the consumers and a challenge to improve procedures for those working in the sanitary control service.