LAUSR

In recent years, attention has been paid to the growing number of gastrointestinal diseases in humans caused by Campylobacter strains. Poultry plays an important role in transmission of this foodborne pathogen. In particular, chicken and turkey carcasses have been reported to be contaminated with rates up to 100% and 62.1%, respectively (16, 24). Contamination and subsequent colonization of poultry flocks on the farm often lead to transmission of Campylobacter along the whole production chain (19). Contamination of carcasses and internal organs in poultry occur during slaughter and post-slaughter processing (20). People become infected mainly by eating raw or undercooked meat and poultry products. However, the contamination can occur even during handling or preparation of raw meat. Horrocks et al. (11) and Frederick and Huda (9) point out that not only poultry meat, but also by-products represent important sources of food poisoning microorganisms such as Campylobacter spp., Salmonella spp. and Listeria spp. The infective dose required to cause illness is as low as 500 organisms (10). Therefore, human infections occur relatively easily and often. The report of the European Food Safety Authority (EFSA) shows, that the number of confirmed cases of human campylobacteriosis in 2015 was 229 213 with a notification rate of 65.5 per 100 000 population (7). Campylobacter infects the small intestine and colon, causing an illness generally characterized by diarrhea, abdominal cramps and fever (12). Symptoms of campylobacteriosis are usually limited and disappear within 3-10 days. Most cases do not require special treatment except from replenishing fluids and electrolytes. However, antibiotic treatment is recommended in case of longterm, severe diarrhea, high fever and confirmation of the presence of Campylobacter spp. in the blood. In terms of the widespread use of antibiotics in animal production, it is necessary to be aware of the increasing number of strains resistant to chemotherapy. The Prevalence and antimicrobial resistance of Campylobacter isolates from poultry offals