Prevalence of Campylobacter spp. in turkey meat from a slaughterhouse and in turkey meat retail products

被引：24

作者：

Atanassova, Viktoria ^{[1
]}

Reich, Felix ^{[1
]}

Beckmann, Lutz ^{[1
]}

Klein, Guenter ^{[1
]}

机构：

[1] Hannover Sch Vet Med, Inst Food Qual & Food Safety, D-30173 Hannover, Germany

来源：

FEMS IMMUNOLOGY AND MEDICAL MICROBIOLOGY | 2007年 / 49卷 / 01期

关键词：

Campylobacter; prevalence; turkey; processing; retail;

D O I：

10.1111/j.1574-695X.2006.00180.x

中图分类号：

R392 [医学免疫学]; Q939.91 [免疫学];

学科分类号：

100102 ;

摘要：

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).

引用

页码：141 / 145

页数：5

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