Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy | Zendy

Ziad Mezher | Zendy; S. Saccares | Zendy; Rita Marcianò | Zendy; Paola De Santis | Zendy; Eda Maria Flores Rodas | Zendy; Verónica De Angelis | Zendy; Roberto Condoleo | Zendy

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Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy

Author(s) -

Ziad Mezher,

S. Saccares,

Rita Marcianò,

Paola De Santis,

Eda Maria Flores Rodas,

Verónica De Angelis,

Roberto Condoleo

Publication year - 2016

Publication title -

italian journal of food safety

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.359

H-Index - 13

ISSN - 2239-7132

DOI - 10.4081/ijfs.2016.5495

Subject(s) - campylobacteriosis , campylobacter , poultry meat , veterinary medicine , biology , poultry farming , campylobacter jejuni , isolation (microbiology) , food science , microbiology and biotechnology , medicine , bacteria , genetics

Human campylobacteriosis remains the most commonly reported gastrointestinal disease in Europe and Campylobacter (C.) jejuni and C. coli are the two species most frequently involved in such foodborne disease. Based on the sampling plan established in the region of Lazio (Central Italy) the aim of our work was to investigate the occurrence of Campylobacter spp. in poultry meat preparations collected by the local veterinary authority at retail shops and processing plants. We also observed whether various factors such as animal species or type of product affected the isolation rate. Occurrence was significantly lower than previous surveys (12/209, 5.7%) and chicken meat was more contaminated than turkey meat

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