Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 127, Issue 1-2, Pages 116-120Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2008.06.018
Keywords
thermophilic Campylobacter; poultry processing; slaughterhouse; prevalence and quantification
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Funding
- European Commission [FOOD-CT-200X-007076]
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For the presence and number of Campylobacter, 18 broiler flocks were sampled over a period of 18 months. A total of 70% of the flocks were positive for Campylobacter, with higher prevalence found in summer and autumn. compared to winter and spring. Positive flocks showed contamination rates above 90%, in negative flocks this was lower. mostly below 50%. The enumeration showed a decrease in Campylobacter during processing of positive flocks. The numbers were highest in carcasses after scalding/defeathering (mean 5.9 log(10) cfu/carcass) and dropped by 0.7 log(10) cfu/carcass after chilling. A positive correlation was observed between the number of Campylobacter present in the caeca and the number of bacteria present on carcasses and cut products. When a negative flock was slaughtered after Campylobacter positive flocks. the number of positive samples was higher compared to the case when a negative flock had been slaughtered previously. C. jejuni was isolated from 73.6% of the poultry samples. (C) 2008 Elsevier B.V. All rights reserved.
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