1.

Population dynamics and genetic profiles of poultry Campylobacter jejuni isolates in Slovenia

In this paper we tried to get an insight into population dynamics and genetic heterogeneity of Campylobacter jejuni (CJ) in individual poultry meat production cycles in Slovenia. Low C. jejuni genetic heterogeneity was detected at farms; one single CJ PFGE type was usually present on farm. Positive results for slaughterhouse environment post-slaughtering samples, with multiple PFGE types present in the same sample, suggest that CJ from different slaughtering batches can accumulate on specific locations. Nevertheless, the same/matching CJ PFGE types found on carcasses and in caeca of respective flocks/slaughter batches imply that carcass contamination occurs primarily by campylobacters originating from its respective flock. Decreasing degree of CJ contamination found on carcasses moving towards the end of evisceration room (final washing), through the chilling process, refrigeration and freezing indicate that these procedures can make up for a reduction in contamination load of 1.12 to 2.1 log10 CFU/g (refrigeration, 3 days) and 2.6 to 3.6 log10 CFU/g (freezing, 3 days).

B.03 Paper at an international scientific conference

COBISS.SI-ID: 4296312

2.

Genetic diversity and antibiotic resistance of Campylobacter jejuni isolates from different sources in Slovenia

Antibiotic resistance in association with genotyes was investigated on 52 Campylobacter jejuni strains isolated from different sources in Slovenia. The MLST clonal complex (CC) 21 was identified as the genetic group with the highest incidence of quinolone resistant isolates as well as high genetic relatedness of QRDR among isolates from CC 21, what indicated the clonal spreading of quinolone resistance.

B.03 Paper at an international scientific conference

COBISS.SI-ID: 4221560

3.

The awareness of microbiological risks connected with fresh poultry meat among consumers and workers in poultry meat production

The awareness of microbiological risks connected with fresh poultry meat was chcked among consumers and workers in poultry meat production. In total, 158 consumers and 170 workers answered the questionairres, which reveiled their poor knowledge about safe preparation and storage of poultry meat and general awareness about microbiological risks connected to consumption of fresh poulty meat

B.03 Paper at an international scientific conference

COBISS.SI-ID: 4347000