Persistence of Campylobacter jejuni on surfaces in a processing environment and on cutting boards.
OBJECTIVE
The objectives of the study were to determine the spread and persistence of Campylobacter in a poultry processing plant and to provide a quantitative estimate of the survival of Campylobacter jejuni on the surface of a cutting board.


RESULTS
Several contact surfaces in a poultry processing plant were sampled before the start of processing, after 30 min and after 120 min. Next, the survival of four C. jejuni strains was studied on a beech and polypropylene cutting board during 120 min.


CONCLUSIONS
A rapid introduction and spread of Campylobacter in a well cleaned processing plant as well as a significant survival in time on the example of a cutting board is shown.


CONCLUSIONS
The need to prevent cross-contamination in the food processing and preparation area and the importance of an integrated approach throughout the whole food chain to control transmission of Campylobacter is highlighted.
Cools
I
I
Laboratory of Food Microbiology and Food Preservation, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Belgium.
Uyttendaele
M
M
Cerpentier
J
J
D'Haese
E
E
Nelis
H J
HJ
Debevere
J
J
D000818:Animals; D016123:Campylobacter jejuni / Q000254:growth & development* / Q000302:isolation & purification; D015169:Colony Count, Microbial; D004783:Environmental Microbiology; D004866:Equipment Contamination; D005511:Food Handling; D011200:Poultry; D013997:Time Factors