Ducks are more frequently contaminated with Campylobacter than Salmonella, and the bacteria exhibited varying resistance to multiple antibiotics, according to Frederick Adzitey and colleagues at Universiti Sains Malaysia in Pulau Pinang in the journal, Foodborne Pathogens and Disease. There was very little information on Listeria contamination in ducks, they said.

The researchers’ survey examines the prevalence and antibiotic resistance of Campylobacter, Salmonella and L. monocytogenes isolated from ducks.

The observed prevalence of these pathogens and their resistance to various antibiotics varies from one study to the other, they said.

The mean prevalence of Campylobacter spp. in ducks was 53.0 per cent, in duck meat and parts, 31.6 per cent and in the rearing and processing environment 94.4 per cent. For Salmonella, the prevalence was 19.9 per cent, 28.4 per cent and 32.5 per cent, respectively.

Further Reading

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