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The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter.
Int J Food Microbiol. 2008 Sep 30; 127(1-2):116-20.IJ

Abstract

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 log10 cfu/carcass) and dropped by 0.7 log10 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.

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Authors+Show Affiliations

Reich F
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hanover, Foundation, Bischofsholer Damm 15, D-30173 Hanover, Germany.
Atanassova V
No affiliation info available
Haunhorst E
No affiliation info available
Klein G
No affiliation info available

MeSH

AbattoirsAnimalsCampylobacterCecumChickensColony Count, MicrobialConsumer Product SafetyFood ContaminationFood HandlingFood MicrobiologyHygieneMeatRisk AssessmentSeasons

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18657873

Citation

Reich, Felix, et al. "The Effects of Campylobacter Numbers in Caeca On the Contamination of Broiler Carcasses With Campylobacter." International Journal of Food Microbiology, vol. 127, no. 1-2, 2008, pp. 116-20.
Reich F, Atanassova V, Haunhorst E, et al. The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter. Int J Food Microbiol. 2008;127(1-2):116-20.
Reich, F., Atanassova, V., Haunhorst, E., & Klein, G. (2008). The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter. International Journal of Food Microbiology, 127(1-2), 116-20. https://doi.org/10.1016/j.ijfoodmicro.2008.06.018
Reich F, et al. The Effects of Campylobacter Numbers in Caeca On the Contamination of Broiler Carcasses With Campylobacter. Int J Food Microbiol. 2008 Sep 30;127(1-2):116-20. PubMed PMID: 18657873.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effects of Campylobacter numbers in caeca on the contamination of broiler carcasses with Campylobacter. AU - Reich,Felix, AU - Atanassova,Viktoria, AU - Haunhorst,Eberhard, AU - Klein,Günter, Y1 - 2008/06/24/ PY - 2008/02/08/received PY - 2008/06/17/revised PY - 2008/06/19/accepted PY - 2008/7/29/pubmed PY - 2009/1/7/medline PY - 2008/7/29/entrez SP - 116 EP - 20 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 127 IS - 1-2 N2 - 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 log10 cfu/carcass) and dropped by 0.7 log10 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. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/18657873/The_effects_of_Campylobacter_numbers_in_caeca_on_the_contamination_of_broiler_carcasses_with_Campylobacter_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(08)00346-2 DB - PRIME DP - Unbound Medicine ER -