01651nas a2200265   4500000000100000000000100001008004100002260007000043653001500113653000900128653001500137653001300152653002000165100001400185700001200199700001400211700001500225700001400240700001200254245010700266300001200373490000800385520097800393022001401371       2014                            d  c12/2014bSchlütersche Verlagsgesellschaft mbH & Co. KGaHannover10aArcobacter10afood10aprevalence10agenotype10avirulence genes1 aD Lehmann1 aT Alter1 aL Lehmann1 aS Uherkova1 aT Seidler1 aG Gölz00aPrevalence, virulence gene distribution and genetic diversity of Arcobacter in food samples in Germany  a163-1680 v1283 a This study was carried out to determine the prevalence of Arcobacter spp. in food  samples in Germany. In addition, the presence of putative virulence genes and  the genetic diversity was tested for Arcobacter (A.) butzleri strains isolated during  this study. The prevalence of Arcobacter spp. was 34% in fish meat, 26.8% in  poultry meat and 2% in minced meat (beef and pork). All investigated A. butzleri  isolates carried the genes cadF, ciaB, cj1349, mviN and pldA. The gene tlyA was  detectable in 97.5% of the strains. Lower detection rates were observed for hecA  (47.5%), hecB (45%), iroE (40%) and irgA (35%). Genotyping by ERIC-PCR demonstrated  a high genetic diversity of A. butzleri strains from different foods. In  conclusion, this study shows that about one third of fish meat and poultry meat  samples contained Arcobacter spp. These data highlight the need to strengthen  our effort to elucidate the importance of Arcobacter on veterinary public health.  a0005-9366