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Processing practices contributing to Campylobacter contamination in Belgian chicken meat preparations.
Int J Food Microbiol. 2008 Dec 10; 128(2):297-303.IJ

Abstract

The aim of this study was to obtain insight into processing practices in the poultry sector contributing to the variability in Campylobacter contamination in Belgian chicken meat preparations. This was achieved by company profiling of eleven food business operators, in order to evaluate variation of processing management, in addition to statistical modelling of microbiological testing results for Campylobacter spp. contamination in 656 end product samples. Almost half (48%) of chicken meat preparation samples were positive for Campylobacter spp. Results revealed a statistically significant variation in Campylobacter contamination between 11 chicken meat producers across Belgium at both quantitative and qualitative detection levels. All producers provided Campylobacter-positive samples, but prevalence ranged from 9% up to 85% at single producer level. The presence or addition of skin during production of chicken meat preparations resulted in almost 2.2-fold increase in the probability of a sample being positive for Campylobacter, while chicken meat preparations made from frozen meat, or partly containing pre-frozen meat, had a significant (Odds Ratio=0.41; CI 95% 0.18:0.98) lower probability of being positive for Campylobacter. However, the quantitative results indicated that the positive freezing effect on Campylobacter count was compromised by the presence and/or adding of skin.

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Authors+Show Affiliations

Sampers I
Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium. imca.sampers@howest.be
Habib I
No affiliation info available
Berkvens D
No affiliation info available
Dumoulin A
No affiliation info available
Zutter LD
No affiliation info available
Uyttendaele M
No affiliation info available

MeSH

AnimalsBelgiumCampylobacterChickensColony Count, MicrobialConsumer Product SafetyFood ContaminationFood HandlingFood MicrobiologyFood-Processing IndustryFreezingHumansHygieneMeatPrevalenceRisk AssessmentSensitivity and SpecificitySkin

Pub Type(s)

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

Language

eng

PubMed ID

18947895

Citation

Sampers, Imca, et al. "Processing Practices Contributing to Campylobacter Contamination in Belgian Chicken Meat Preparations." International Journal of Food Microbiology, vol. 128, no. 2, 2008, pp. 297-303.
Sampers I, Habib I, Berkvens D, et al. Processing practices contributing to Campylobacter contamination in Belgian chicken meat preparations. Int J Food Microbiol. 2008;128(2):297-303.
Sampers, I., Habib, I., Berkvens, D., Dumoulin, A., Zutter, L. D., & Uyttendaele, M. (2008). Processing practices contributing to Campylobacter contamination in Belgian chicken meat preparations. International Journal of Food Microbiology, 128(2), 297-303. https://doi.org/10.1016/j.ijfoodmicro.2008.08.024
Sampers I, et al. Processing Practices Contributing to Campylobacter Contamination in Belgian Chicken Meat Preparations. Int J Food Microbiol. 2008 Dec 10;128(2):297-303. PubMed PMID: 18947895.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Processing practices contributing to Campylobacter contamination in Belgian chicken meat preparations. AU - Sampers,Imca, AU - Habib,Ihab, AU - Berkvens,Dirk, AU - Dumoulin,Ann, AU - Zutter,Lieven De, AU - Uyttendaele,Mieke, Y1 - 2008/09/18/ PY - 2008/03/31/received PY - 2008/08/25/revised PY - 2008/08/30/accepted PY - 2008/10/25/pubmed PY - 2009/1/30/medline PY - 2008/10/25/entrez SP - 297 EP - 303 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 128 IS - 2 N2 - The aim of this study was to obtain insight into processing practices in the poultry sector contributing to the variability in Campylobacter contamination in Belgian chicken meat preparations. This was achieved by company profiling of eleven food business operators, in order to evaluate variation of processing management, in addition to statistical modelling of microbiological testing results for Campylobacter spp. contamination in 656 end product samples. Almost half (48%) of chicken meat preparation samples were positive for Campylobacter spp. Results revealed a statistically significant variation in Campylobacter contamination between 11 chicken meat producers across Belgium at both quantitative and qualitative detection levels. All producers provided Campylobacter-positive samples, but prevalence ranged from 9% up to 85% at single producer level. The presence or addition of skin during production of chicken meat preparations resulted in almost 2.2-fold increase in the probability of a sample being positive for Campylobacter, while chicken meat preparations made from frozen meat, or partly containing pre-frozen meat, had a significant (Odds Ratio=0.41; CI 95% 0.18:0.98) lower probability of being positive for Campylobacter. However, the quantitative results indicated that the positive freezing effect on Campylobacter count was compromised by the presence and/or adding of skin. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/18947895/Processing_practices_contributing_to_Campylobacter_contamination_in_Belgian_chicken_meat_preparations_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(08)00488-1 DB - PRIME DP - Unbound Medicine ER -