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C. coli and only 15% (21/142) of samples PCR positive for C. jejuni was interesting. C. jejuni is the most frequently isolated species from cattle (11, 17), while C. coli is the most common Campylobacter species found in swine (21, 24). Stores were asked about the cutting and packaging of raw poultry, but not raw pork, and this may be a consideration for future research. We initially considered that crosscontamination of surfaces and equipment from raw poultry cutting and packaging in grocery stores might lead to ground beef contamination. However, 2/3 of stores did not cut poultry onsite and brought in pre-packaged poultry cuts for consumers. No association was found between poultry cutting and the presence of Campylobacter DNA in retail ground beef in the risk factor evaluation. Approximately 10% of retail ground beef packages were tested by use of PCR. Initially, every 10th ground beef sample was selected and frozen for later testing, but this systematic approach did not continue for the entire study. However, 52 of the 60 stores were represented, 60 samples from winter and 82 from summer were selected, and samples were tested from all chains and most stores in all three cities. Hierarchical models were likely hampered by the small sample size tested with PCR (n = 142). However, individual collection periods were associated with the presence of Campylobacter spp. The results did not indicate a seasonal difference, as one winter and one summer collection period were significantly different from the others. However, these findings do indicate that differing levels of Campylobacter spp. contamination may occur between slaughter and retail sale. Descriptive analyses found that from the five packages collected at the same store on the same day, one package might be positive for Campylobacter DNA and the others negative. This may reflect differing package contamination levels, within package Campylobacter distribution (as only 1 g of ground beef was collected from the centre of each package), or possible dilution effects from the PCR process. Further, variables within the control of slaughter plants, processors or grocery meat departments (e.g., carcass cleanliness, hygiene practices, cross-contamination) may have contributed to variability between collections. CONCLUSIONS None of the 1,200 packages were culture positive for campylobacters in this retail ground beef survey, supporting the adequacy of food safety practices in the province. The prevalence of Campylobacter DNA with PCR detection, however, was moderate to high (46%); thus continued research into potential interventions in the slaughter-to-retail continuum could be of use. The high levels of Campylobacter DNA in the beef suggest that breaks in food safety protocols within slaughter plants, processors or grocery stores could have potentially important public health repercussions. 4. 5. 6. ACKNOWLEDGEMENTS Financial support for this study has been provided by the Agriculture Council of Saskatchewan through the Advancing Canadian Agriculture and Agri-Food Saskatchewan (ACAAFS) program. Funding for the ACAAFS program is provided by Agriculture and Agri-Food Canada. We also gratefully acknowledge funding and support from the Natural Sciences and Engineering Research Council (NSERC; A. Potter holds an NSERC Senior Industrial Research Chair in food and water safety vaccines), Agriculture and Agri-Food Canada (Lethbridge Research Centre, AAFC-LRC), BC Cattlemen’s Association, Vétoquinol and the Western College of Veterinary Medicine Interprovincial Graduate Student Fellowship. Special thanks to C. Reiman, G. Crockford, N. Rawlyk (VIDO) and K. House (AAFC-LRC) for technical assistance. 7. 8. 9. 10. REFERENCES 1. Agriculture and Agri-Food Canada. 2006. Livestock market review, Table 23 (2005 data). Animal Industry Division, Red Meat Section, Ottawa, ON. 2. Besser,T. E., J. T. LeJeune, D. H. Rice, J. Berg, R. P. Stilborn, K. Kaya,W. Bae, and D. D. Hancock. 2005. Increasing prevalence of Campylobacter jejuni in feedlot cattle through the feeding period. Appl. Environ. Microbiol. 71:5752–5758. 3. Black, R. E., M. M. Levine, M. L. Clements, T. P. Hughes, and M. J. Blaser. 11. 12. 1988. Experimental Campylobacter jejuni infection in humans. J. Infect Dis. 157:472–479. Bohaychuk,V. M., G. E. Gensler, R. K. King, K. I. Manninen, O. Sorensen, J. T. Wu, M. E. Stiles, and L. M. McMullen. 2006. Occurrence of pathogens in raw and ready-to-eat meat and poultry products collected from the retail marketplace in Edmonton, Alberta, Canada. J. Food Prot. 69:2176–2182. Canadian Food Inspection Agency. 2007. Hazard analysis critical control point. Food safety enhancement program. Available at http:// www.inspection.gc.ca/english/ fssa/polstrat/haccp/haccpe.shtml. Accessed 14 March 2007. Clark, C. G., L. Price, R. Ahmed, D. L. Woodward, P. L. Melito, F. G. Rodgers, F. Jamieson, B. Ciebin, A. Li, and A. Ellis. 2003. Characterization of waterborne outbreak-associated Campylobacter jejuni, Walkerton, Ontario. Emerg. Infect. Dis. 9:1232– 1241. Cloak, O. M., G. Duffy, J. J. Sheridan, I. S. Blair, and D. A. McDowell. 2001. A survey on the incidence of Campylobacter spp. and the development of a surface adhesion polymerase chain reaction (SA-PCR) assay for the detection of Campylobacter jejuni in retail meat products. Food Microbiol. 18:287–298. Corry, J. E. L., D. E. Post, P. Colin, and M. J. Laisney. 1995. Culture media for the isolation of campylobacters. Int. J. Food Microbiol. 26:43–76. Dohoo, I, W. Martin, and H. Stryhn. 2003. Veterinary epidemiologic research. AVC Inc., Charlottetown, Prince Edward Island, 459–543. Grigoriadis, S. G., P. A. Koidis, K. P. Vareltzis, and C. A. Batzios. 1997. Survival of Campylobacter jejuni inoculated in fresh and frozen beef hamburgers stored under various temperatures and atmospheres. J. Food Prot. 60:903–907. Hannon, S. J., B. Allan, C. Waldner, M. L. Russell, A. Potter, L. A. Babiuk, and H. G. G.Townsend. 2009. Prevalence and risk factor investigation of Campylobacter species in beef cattle feces from seven large commercial feedlots in Alberta, Canada. Can. J.Vet. Res. (in press). Hannon, S. J., E. N. Taboada, M. L. Russell, B. Allan, C. Waldner, H. L. NOVEMBER 2009 | FOOD PROTECTION TRENDS

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Food Protection Trends - November 2009

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