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2009 | 53 | 1 |

Tytuł artykułu

Contamination of broiler chicken carcasses by thermotolerant Campylobacter sp. at selected stages of slaughter

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The conducted study was aimed at determining the level of contamination of broiler chicken carcasses by Campylobacter sp. at selected stages of post-slaughter processing: after defeathering, evisceration, washing, and chilling. Swabs were collected from a 20 cm² skin surface from the neck and cloacal areas and from the wall of the body cavity. The swabs were fixed in flat-bottom flasks with 20 ml of sterile diluent. The resultant suspension was inoculated into two parallel Petri dishes with selective culture media: Karmali agar and CCDA agar. The analyses demonstrated that during the processing, Campylobacter sp. was disseminated on the surface of broiler chicken carcasses. The highest contamination of the carcasses, reaching on average log 1.71 cfu/cm² was observed after their evisceration, especially on skin in the neck area - log 1.96 cfu/cm². In the washed carcasses, the cell count of Campylobacter decreased to a value of log 0.45 cfu/cm². A similar degree of contamination, i.e. log 0.38 cfu/cm², was recorded after chilling.

Wydawca

-

Rocznik

Tom

53

Numer

1

Opis fizyczny

p.79-82,fig.,ref.

Twórcy

autor
  • University of Warmia and Mazury in Olsztyn, 10-957 Olsztyn, Poland

Bibliografia

  • 1. Atanassova V., Ring C.: Prevalence of Campylobacter spp. in poultry and poultry meat in Germany. Int J Food Microbiol 1999, 51, 187-190.
  • 2. Gerdemann M.M.: Campylobacter jejuni strains. The importance of food hygiene for the production of poultry. Fleischwirtschaft 1996, 76, 58-60.
  • 3. Hu L., Kopecko D.J.: Campylobacter jejuni 81-176 associates with microtubulea and dynein during invasion of human intestinal cells. Infect Immun 1999, 67, 4171-4282.
  • 4. Izat A.L., Gardner F.A., Denton J.H., Golan F.A.: Incidence and level of Campylobacter jejuni in broiler processing. Poult Sci 1988, 67, 1568-1572.
  • 5. Jacobs-Reitsma W.: Campylobacter in the food supply. In: Campylobacter, edited by J. Nachamkin and M. J. Blaser, ASM Press Washington DC, 2000, pp. 467- 482.
  • 6. Jagusztyn-Krynicka E.K., Brzuszkiewicz E.: Zmienność genetyczna Campylobacter jejuni. Post Mikrobiol 2003, 42, 67-85.
  • 7. Jones F.T., Axteil R.C., Rives D.V., Schneideier S.E., Tarver Jr F.R., Walker R.L., Wineland M.J.: A survey of Campylobacter jejuni contamination in modern broiler production and processing system. J Food Prot 1991, 54, 259-262.
  • 8. Karib H., Seeger H.: Presence of Yersinia and Campylobacter spp. in foods. Fleischwirtsch 1994, 74, 1104-1106.
  • 9. Kwiatek K., Wojtoń B., Stern N.J.: Prevalence and distribution of Campylobacter spp. on poultry and selected red meat carcasses in Poland. J Food Prot 1992, 53, 127-130.
  • 10. Oosterom J., de Wilde G.J.A., de Boer E., de Blaauw, Karman H.: Survival of Campylobacter jejuni during poultry processing and pig slaughtering. J Food Prot 1983, 46, 702-706.
  • 11. Rosenquist H., Sommer H.M., Nielsen N.L., Christensen B.B.: The effect of slaughter operations on the contamination of chicken carcasses with thermotolerant Campylobacter. Int J Food Microbiol 2006, 108, 226-232.
  • 12. Wallace J.S., Stanley K.N., Jones K: The colonization of turkeys by thermophilic campylobacters. J Appl Microbiol 1998, 85, 224-230.
  • 13. Wieczorek K., Osek J.: Campylobacter - as cause of gastrointestinal infections. Medycyna Wet 2005, 61, 847-851.
  • 14. Yogasundram K., Shane S.M.: The viability of Campylobacter jejuni on refrigerated chicken drumsticks. Vet Res Comm 1986, 10, 479-486.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.agro-article-5c4f4092-8200-40d6-907d-ddb1d6d6df30
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