Open AccessPrevalence of Campylobacter spp. in turkey meat from a slaughterhouse and in turkey meat retail products
Author(s) -
Atanassova Viktoria,
Reich Felix,
Beckmann Lutz,
Klein Günter
Publication year - 2007
Publication title -
fems immunology & medical microbiology
Language(s) - English
Resource type - Journals
eISSN - 1574-695X
pISSN - 0928-8244
DOI - 10.1111/j.1574-695x.2006.00180.x
Subject(s) - campylobacter , flock , biology , veterinary medicine , food science , zoology , bacteria , medicine , genetics
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 .