Submitted: 24 Dec 2013
Revised: 03 Feb 2014
Accepted: 24 Feb 2014
First published online: 05 Oct 2016
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Int J Enteric Pathog. 2014;2(2): e17087.
doi: 10.17795/ijep17087
  Abstract View: 2539
  PDF Download: 1918

Research Article

Prevalence and Antibiotic Susceptibility of Campylobacter species Isolated From Chicken and Beef Meat

Hossein Dabiri 1 * , Shadi Aghamohammad 1, Hossein Goudarzi 1, Maryam Noori 1, Manouchehr Ahmadi Hedayati 1, Seyed Mehdi Ghoreyshiamiri 1

1 Department of Medical Microbiology, Faculty of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran
*Corresponding author: Hossein Dabiri, Department of Medical Microbiology, Faculty of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, IR Iran . Tel: +98-9122839824, Fax: +98-9122839824, Email:


Background: To study prevalence of Campylobacter spp. in chicken and beef meat, and determine the drug susceptibility of strains, 450 samples in Tehran, Iran were investigated.

Objectives: This study aimed to determine the prevalence and the antimicrobial resistance of entropathogenic Campylobacter strains ,especially C. jejuni isolated from raw chicken and beef meat in Tehran- Iran.

Materials and Methods: Out of 250 chickens and 200 beef meats, 121(26.8 %) contaminated cases with Campylobacter strains were isolated. Campylobacter was isolated from a significantly larger number of chickens (44%) than beef meats (5.5 %) (P < 0.05).

Results: From all isolated Campylobacter organisms, 93 (76.8%) species were identified as C. jejuni and 28 cases (23.1%) as C. coli. Susceptibilities of 121 strains (93 C. jejuni and 28 C. coli) were determined against 12 antimicrobial drugs using the disk agar diffusion method. Resistance to nalidixic acid (75%) and ciprofloxacin (50%) was an alarming finding, moreover, 32.6% of isolates was resistant to tetracycline, 10.8% to ampicillin, 29.3% to colisitin and 26.1% to amoxicillin. The highest sensitivity was seen to erythromycin (95 %) and gentamicin (96%).

Conclusions: These results showed that a high proportion of chicken and beef meat in Iran is contaminated with Campylobacter, particularly with Campylobacter jejuni. The high rate of contamination, especially chicken is a significant public health concern. Most of the isolates were resistant; therefore, human infection with Campylobacter spp. via consumption of these products is possible.

Implication for health policy/practice/research/medical education:

Campylobacter is known as a major cause of food-borne diseases worldwide, particularly in developing countries like Iran where high prevalence of this bacterium has been reported. Chicken and beef meat are the main sources of human infections. In many cases, treatment of Campylobacter infections is based on imperial treatment. Prior knowledge of Campylobacter infections and theirntibiotic susceptibility profile are crucial for effective and costbenefit treatment. Therefore, we aimed to study Campylobacter prevalence and its antibiotic susceptibility profile.

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