Open AccessSURVEY ON CAMPYLOBACTER SPP. PREVALENCE IN BROILER CHICKENS SLAUGHTERED IN EMILIA-ROMAGNA REGION
Author(s) -
Gianluca Rugna,
G Merialdi,
Lia Bardasi,
Stefano Bassi,
S. Dell’Anna,
Maria Cristina Fontana,
Giorgio Galletti,
Paola Massi,
Annalisa Santi,
Marco Tamba
Publication year - 2009
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.2009.6.27
Subject(s) - broiler , campylobacteriosis , campylobacter , flock , veterinary medicine , campylobacter jejuni , biology , food science , medicine , bacteria , genetics
Thermophilic Campylobacter spp. have been recognised as a major cause of foodborne infections in many countries throughout the world. Poultry meat is the most common source for foodborne cases of human campylobacteriosis. An European baseline study (Dec. 516/07/UE) was carried out in the year 2008 with the aim of determining the prevalence of Campylobacter spp. in broiler chickens and the contamination level on the broiler carcasses. One hundred broiler flocks were sampled in 4 poultry slaughterhouses in Emilia Romagna and 52% (IC 95%: 41,8%-62,1%) were positive for Campylobacter jejuni/coli. The prevalence of thermophylic Campylobacter on carcasses was 26,0% (IC 95%: 17,7%- 35,7%) and it was correlated to finding of these bacteria in the broilers’ gut (O.R.: 3,8; I.C. 95%: 1,4-9,9)