Contamination of turkey carcasses by thermotolerant species of Campylobacter during postslaughter processing

• Autorzy: Wysok B. , Uradzinski J.
• Języki publikacji: EN

Abstrakty

EN

Ample literature data indicate explicitly that the major source of alimentary infections induced by Campylobacter spp. is poultry meat and its products. The undertaken research was aimed at determining the level of contamination of turkey carcasses during selected stages of postslaughter processing. Analyses were conducted on 200 turkey carcasses that were examined in 10 experimental series. In each series, 5 carcasses were analyzed at the selected stages of processing, i.e.: after defeathering, evisceration, washing and chilling. Swabs were collected from each carcass from 20 cm2 skin surface at the area of neck, steak and wall of the body cavity. Out of 550 samples of swabs from the skin surface and wall of the body cavity, 385 isolates were classified as Campylobacter - positive, which constituted 70% of the samples. Out of 100 analyzed swabs collected from the carcasses after defeathering, 73 (73%) were found to contain Campylobacter species. In turn, the presence of this pathogen was confirmed in 122 (81.33%) out of 150 swabs collected from carcasses after evisceration, in 106 (70.66%) swabs collected after washing and in 84 (56%) swabs collected after chilling.

Słowa kluczowe

EN

turkey; carcass; turkey carcass; contamination; postslaughter processing; Campylobacter; poultry meat; meat product; food contamination; contamination level

• Wydawca: -
• Czasopismo: Polish Journal of Veterinary Sciences
• Rocznik: 2009
• Tom: 12
• Numer: 2
• Opis fizyczny: p.259-262,ref.

Twórcy

autor

Wysok B.

• University of Warmia and Mazury in Olsztyn, Oczapowskiego 14, 10-957 Olsztyn-Kortowo II, Poland

autor

Uradzinski J.

Bibliografia

• Alios BM (2001) Campylobacter jejuni infections: update and emerging issues and trends. Clin Infect Dis 32: 1201-1206.
• Altecruse SF, Stren NJ, Fields PI, Swerdlow DL (1999) Campylobacter jejuni an emerging foodborne pathogen. Emerg Infect Dis 5: 1-15.
• Atanassova V, Ring C (1999) Prevalence of Campylobacter spp. in poultry and poultry meat in Germany. Int J Food Microbiol 51: 187-190.
• Bryan FL, Doyle MP (1995) Health risks and consequences of Salmonella and Campylobacter jejuni in raw poultry. J Food Prot 58: 326-344.
• Kwiatek K, Wojton B, Stern NJ (1990) Prevalence and dis­tribution of Campylobacter spp. on poultry and selected red meat carcasses in Poland. J Food Prot 55: 47-52.
• Kwiatek K, Wojton B, Stern NJ (1992) Prevalence and dis­tribution of Campylobacter spp. on poultry and selected red meat carcasses in Poland. J Food Prot 2: 127-130.
• Logue CM, Sherwood JS, Elijah LM, Olah PA, Dockter MR (2003) The incidence of Campylobacter spp. on pro­cessed turkey from processing plants in the mid-western United States. J Appl Microbiol 95: 234-241.
• Mead GC (1982) Microbiology of the poultry and game birds. In: Brown MH (ed) Meat Microbiology. Appl Sci Publ Ltd, London, pp 66-101.
• Notermans S (1994) Epidemiology and surveillance of Cam­pylobacter infections. In: Report on a WHO Consulta­tion on Epidemiology and Control of Campylobacterio- sis. Bilthoven, Niederlande 25-27 April, pp 35-44.
• Szteyn J, Uradziński J (1994) The effect of imersion cooling on Campylobacter spp. contamination of carcasses and internal organs of poultry. Med Weter 50: 325-327.
• Tauxe RV (2000) Incidence, trends and sources of Cam- pylobacteriosis in develop countries. An overview. In: Re­port and Procedings of a WHO Consultation of Experts. The increasing incidence of human Campylobacteriosis. Copenhagen, Denmark, November 21-25, pp 42-43.
• Uradziński J, Szteyn J, Kafel S (1987) Badania nosicielstwa drobnoustrojów rodzaju Campylobacter u zwierząt rzeźnych. Med Weter 43: 345-351.
• Wassenaar TM (1997) Toxin production by Campylobacter spp. Clin Microbiol Rev 10: 466-476.
• Whyte P, McGill K, Cowley D, Madden RH, Moran L, Scates P, Carroll C, O'Leary A, Fanning S, Collins JD, McNamara E, Moore JE, Cormican M (2004) Occur­rence of Campylobacter in retail foods in Ireland. Int J Food Microbiol 95: 111-118.
• Ziolecki J (2004) Technologia produkcji tuszek i elementów drobiowych. In: Grabowski T, Kijowski J (eds) Mięso i przetwory drobiowe. Technologia, higiena, jakość. WNT, Warszawa, pp 184-251.