Prevalence of Campylobacter spp. in poultry and poultry products for sale on the Bulgarian retail market

被引：0
作者：
Todor Stoyanchev
Ivan Vashin
Christian Ring
Viktoria Atanassova
机构：
[1] Trakia University,Faculty of Veterinary Medicine
[2] University of Veterinary Medicine,Institute for Food Quality and Food Safety
来源：
Antonie van Leeuwenhoek | 2007年 / 92卷
关键词：
Poultry; Poultry cuts; Sausages; Ready-to-eat food;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The aim of this study was to investigate the presence of Campylobacter spp. in poultry and poultry products available for the consumers at retail markets in Bulgaria. Samples (n = 210) of poultry carcasses and poultry products for sale at the retail market in Bulgaria were analysed for the presence of Campylobacter spp., of these 35 frozen whole carcasses, 135 chilled poultry cuts (45 wing cuts, 45 thigh cuts and 45 fillet) and 40 thermally treated (ready-to-eat) poultry products. The results obtained showed that 35.2% of the frozen poultry carcasses for sale in the markets were Campylobacter contaminated. In the chilled poultry cuts Campylobacter was isolated at the highest percentage in wing- and thigh cuts, 91.1% and 88.9%, respectively. The fillet samples were contaminated by Campylobacter in 48.9% of cases. In the chilled poultry products as well as in the frozen carcasses C. jejuni (74.8%/70.3%) was the most commonly isolated Campylobacter species, with the remainder being C. coli (25.2%/29.7%). Campylobacter spp. were not detected in the thermally treated poultry products.
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页码：285 / 288
页数：3
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