title: Frequency of isolation of Campylobacter from roasted chicken samples from Mexico City.
abstract: The presence of Campylobacter spp. was investigated in 100 samples of roasted chicken tacos sold in well-established commercial outlets and semisettled street stands in Mexico City. From 600 colonies displaying Campylobacter morphology only 123 isolates were positive. From these isolates, 51 (41%) were identified as C. jejuni, 23 (19%) as C. coli, and 49 (40%) as other species of this genus. All of the 27 positive samples came from one location where handling practices allowed cross-contamination of the cooked product. The results indicate that these ready-to-consume products are contaminated with these bacteria, representing a potential risk for consumers, especially in establishments lacking adequate sanitary measures to prevent cross-contamination.
authors.affiliation: Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Col. Santo Tomás, Mexico.
authors.forename: E I
authors.initials: EI
authors.lastname: Quiñones-Ramírez
authors.forename: C
authors.initials: C
authors.lastname: Vázquez-Salinas
authors.forename: O R
authors.initials: OR
authors.lastname: Rodas-Suárez
authors.forename: M O
authors.initials: MO
authors.lastname: Ramos-Flores
authors.forename: R
authors.initials: R
authors.lastname: Rodríguez-Montaño
mesh_terms: D000818:Animals; D017000:Campylobacter coli / Q000302:isolation & purification*; D016123:Campylobacter jejuni / Q000302:isolation & purification*; D002645:Chickens; D005516:Food Microbiology; D008800:Mexico; D011202:Poultry Products / Q000382:microbiology*