Seyedeh Sahar Mirmoeini - Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
Abbas Ali Sari - Department of Pathobiology, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
Ali Goudarztalejerdi - Department of Pathobiology, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
Mohammadreza Pajohi Alamoti - Department of Pathobiology, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
Hamid Staji - Department of Pathobiology, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran

Background & Aims: Today, food-borne diseases are known as one of the most important public health concerns in many countries. Campylobacter is one of the most prevalent food-borne pathogens. Raw chicken meat has been reported as the main source of human campylobacteriosis. The present study was conducted to investigate the prevalence of Campylobacter species among broiler carcasses at industrial slaughterhouses in Hamedan province, west of Iran. Materials and Methods: Totally, ۱۰۰ samples were collected using sterile swabs from chicken skin at the post-scalding stage. The samples were enriched in Brucella broth containing Campylobacter selective supplement and incubated at ۴۲ºC for ۴۸-۷۲ hours under microaerophilic conditions. The molecular detection and identification of Campylobacter species were performed by the polymerase chain reaction (PCR) using cadF and Hip primers for detecting Campylobacter species and Campylobacter jejuni, respectively. Results: The results of this study revealed that ۸۱% and ۳۱% of broiler carcasses were positive for the presence of Campylobacter species and C. jejuni, respectively. Conclusion: Due to the high contamination rate of chicken meat with this pathogen, precise hygienic control of poultry meat and an increase in consumer awareness seem necessary to decrease human campylobacteriosis. Foodborne diseases, Campylobacter, Public health, Chickens, Abattoirs

Foodborne diseases, Campylobacter, Public health, Chickens, Abattoirs