Prevalence of Campylobacter spp. among imported broiler drumsticks and wings sold in Lithuania

  • Dominyka Baltutytė
  • Laura Babonytė
  • Sigita Ramonaitė
Keywords: Campylobacter spp., imported broiler products, prevalence, virulence, contamination


The aim of this research was to estimate the prevalence of Campylobacter in imported broiler drumsticks and wings. During the one-year study period, 138 imported broiler samples (raw wings and drumsticks) were collected and tested from 3 different sellers. Campylobacter spp. were detected and isolated using traditional microbiological methods, identified using a multiplex polymerase chain reaction (PCR) method. The results of PCR products were analysed in agarose gel using electrophoresis. After an epidemiological study, C. jejuni and C. coli strains were selected and the prevalence of virulence genes was evaluated. The study identified Campylobacter spp. in 36 (26.1%) samples – 19 raw wings (27.9%) and 17 raw drumsticks (24.3%) samples were infected with these bacteria. Campylobacter spp. were most frequently detected in raw broiler samples during autumn (September–November) (47.2%) and winter (December–February) (41.6%) periods than spring (March–May) (5.5%) or summer (June–August) (5.5%). Contamination of products was not significantly impacted by the sale location (p > 0.05). The examination of virulence factors of Campylobacter spp. revealed that C. jejuni and C. coli strains contain 2 out of 3 virulence genes – CadF and CdtA. The CdtA gene was found in nearly all tested Campylobacter spp. strains isolated from broiler samples (94.4%).