title: Contamination of turkey carcasses by thermotolerant species of Campylobacter during postslaughter processing.
abstract: Ample literature data indicate explicitly that the major source of alimentary infections induced by Campylobacter spp. is poultry meat and its products. The undertaken research was aimed at determining the level of contamination of turkey carcasses during selected stages of postslaughter processing. Analyses were conducted on 200 turkey carcasses that were examined in 10 experimental series. In each series, 5 carcasses were analyzed at the selected stages of processing, i.e.: after defeathering, evisceration, washing and chilling. Swabs were collected from each carcass from 20 cm2 skin surface at the area of neck, steak and wall of the body cavity. Out of 550 samples of swabs from the skin surface and wall of the body cavity, 385 isolates were classified as Campylobacter--positive, which constituted 70% of the samples. Out of 100 analyzed swabs collected from the carcasses after defeathering, 73 (73%) were found to contain Campylobacter species. In turn, the presence of this pathogen was confirmed in 122 (81.33%) out of 150 swabs collected from carcasses after evisceration, in 106 (70.66%) swabs collected after washing and in 84 (56%) swabs collected after chilling.
authors: Department of Veterinary Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, Oczapowskiego 14, 10-957 Olsztyn-Kortowo II, Poland. bea_wysok@wp.pl
authors: B
authors: B
authors: Wysok
authors: J
authors: J
authors: Uradziński
mesh_terms: D000003:Abattoirs; D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification* / Q000502:physiology*; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D005516:Food Microbiology; D006358:Hot Temperature; D012867:Skin / Q000382:microbiology; D014422:Turkeys / Q000382:microbiology