Identification and differentiation of Campylobacter isolated from chicken meat using real-time polymerase chain reaction and high resolution melting analysis of hipO and glyA genes

Vet World Vol.13 September-2020 Article-18

Research Article

Veterinary World, 13(9): 1875-1883

https://doi.org/10.14202/vetworld.2020.1875-1883

Ika Kartika Syarifah^1,2, Hadri Latif³, Chaerul Basri³, and Puji Rahayu²

1. Veterinary Public Health Study Program, Faculty of Veterinary Medicine, IPB University, Bogor, Indonesia.
2. Quality Control Laboratory and Certification of Animal Products, Bogor, Indonesia.
3. Department of Animal Infectious Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, IPB University, Bogor, Indonesia.

Background and Aim: Campylobacter species have been recognized as the most frequently identified bacterial cause of human gastroenteritis. The aims of this study were to identify Campylobacter jejuni and Campylobacter coli species isolated from chicken meat and to analyze the differences in the melting curve patterns of both species.

Materials and Methods: A total of 105 chicken meat samples collected from slaughterhouses and retailers in six provinces in Indonesia were examined for the isolation and identification of Campylobacter spp. A total of 56 positive isolates of Campylobacter spp. were analyzed using the quantitative real-time polymerase chain reaction and high resolution melting method.

Results: The prevalence of Campylobacter spp. in chicken meat was found to be 61.9%. Regarding the identification, 23 isolates (41.07%) were C. jejuni, 22 (39.29%) were C. coli, six (10.71%) were a mix between C. jejuni and C. coli, and five isolates (8.93%) were Campylobacter spp. All the C. jejuni and C. coli isolates produced varied melting curve patterns.

Conclusion: The high prevalence of C. jejuni and C. coli in chicken meat in Indonesia indicates a high risk of the incidence of campylobacteriosis in humans. Keywords: Campylobacter coli, Campylobacter jejuni, chicken meat, glyA, hipO, melting curves.

Keywords: Campylobacter coli, Campylobacter jejuni, chicken meat, glyA, hipO, melting curves.

How to cite this article: Syarifah IK, Latif H, Basri C, Rahayu P (2020) Identification and differentiation of Campylobacter isolated from chicken meat using real-time polymerase chain reaction and high resolution melting analysis of hipO and glyA genes, Veterinary World, 13(9): 1875-1883.

Received: 24-03-2020 Accepted: 27-07-2020 Published online: 15-09-2020

Corresponding author: Ika Kartika Syarifah E-mail: ika.syarifah@gmail.com

DOI: 10.14202/vetworld.2020.1875-1883

Copyright: Syarifah, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.