Risks of Campylobacter jejuni and Campylobacter coli contamination in broiler's meat, table eggs, and the food environment in correlation to human enteritis.

Campylobacter in broiler meat presents a significant challenge to food safety. Human campylobacteriosis predominantly arises from multiple sources, with poultry serving as the most substantial contributor. The objective of this study was to ascertain the presence of Campylobacter contamination of retail broiler meat at various critical junctures, including slaughter, processing, food preparation, and potential cross-contamination events occurring in both slaughterhouses and restaurants, processed chicken products, table eggs, and stool samples from humans with enteritis. To fulfill this, samples were systemically collected to detect Campylobacter contamination during various stages of slaughter, processing, food preparation, and potential cross-contamination scenarios at slaughterhouses and restaurants. A total of 460 samples were procured, encompassing 120 samples of chicken meat, 100 table eggs, 120 samples of human stool, and 120 environmental food samples, all obtained from Sohag, Egypt. Each sample underwent bacteriological, biochemical analysis and multiplex PCR enabled the detection of the 23S rRNA, hip O , and gly A genes for the precise identification and differentiation of Campylobacter at the species level. The observed prevalence rates of Campylobacter in broiler meat, table eggs, environment, and human stool samples determined by multiplex PCR were 9.17, 2, 7.5, and 6%, respectively, with overall positive samples of 6.3% (28/460). 75% (21/28) of the isolates were Campylobacter jejuni , 25% (7/28) were Campylobacter coli , and 1 isolate had mixed contamination. Poultry fecal matter, broiler meat, and table eggs could be a high risk of C. jejuni and C. coli to humans, highlighting the need for targeted interventions in the poultry, and egg industry to mitigate the risk of Campylobacter infections. Improved food handling practices at restaurant and house kitchens are essential to reduce contamination.