title: [Contamination of Campylobacter spp. from foodstuff].
abstract: Prevalence of Campylobacter spp. in foodstuff. All campylobacter spp. were identified as thermophilic campylobacter jejuni. campylobacter jejuni were most commonly isolated from crude birds samples (37%), both cooled and frozen. Campylobacter jejuni were recovered in 57% meat and semifinished items samples with contamination levels from the cooled samples of 270+/-470 colony forming units (cfu) per 100 g, frozen samples of 238+/-346 per 100 g and in 351% offal samples, with a contamination level from the cooled samples 100+/-360 per 100 g.
authors.forename: S A
authors.initials: SA
authors.lastname: sheveleva
authors.forename: Zh N
authors.initials: ZhN
authors.lastname: Shurysheva
authors.forename: I I
authors.initials: II
authors.lastname: Piskareva
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000166:cytology*; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D008460:Meat / Q000382:microbiology*; D011202:Poultry Products / Q000382:microbiology*