Prevalence of Campylobacter spp. in turkey meat from a slaughterhouse and in turkey meat retail products.
FEMS Immunol Med Microbiol
; 49(1): 141-5, 2007 Feb.
Article
en En
| MEDLINE
| ID: mdl-17266720
ABSTRACT
One hundred and forty-four samples of chilled turkey meat from six flocks, taken directly from the slaughterhouse, and 100 samples of turkey meat retail products were examined. Over one-quarter (29.2%) of the tested samples from the slaughterhouse were Campylobacter positive, showing high variability in the flocks. The lowest percentage of Campylobacter-positive samples was found in flocks I and III (8.3%), whereas, in flock VI, 91.7% of the samples were Campylobacter positive. Turkey meat retail products showed a prevalence of 34% for Campylobacter. Heat-treated meat was negative for Campylobacter. Quantitative studies of the samples taken at the slaughterhouse revealed a mean log range of 1.9-2.5 CFU g(-1)Campylobacter spp. Results from the quantification of retail products gave a mean log value of 2.1 CFU g(-1).
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Campylobacter
/
Microbiología de Alimentos
/
Carne
Tipo de estudio:
Prevalence_studies
/
Risk_factors_studies
Límite:
Animals
Idioma:
En
Revista:
FEMS Immunol Med Microbiol
Asunto de la revista:
ALERGIA E IMUNOLOGIA
/
DOENCAS TRANSMISSIVEIS
/
MICROBIOLOGIA
Año:
2007
Tipo del documento:
Article
País de afiliación:
Alemania