Campylobacter contamination during broiler processing
نویسندگان
چکیده
Introduction The Campylobacter spp. are reported as the most common gastrointestinal bacterial pathogen in humans. According to the European Food Safety Authority (EFSA) report the number of cases in EU in 2005 was 197 363 (EFSA 2006). Comparing to 2004 a 7.8 % increase was observed. Poultry meat products are considered to be a major source of campylobacteriosis (EFSA 2005). The final product contaminations are determined by the Campylobacter load in the primary production at farm level. It is claimed that the reduction of the Campylobacter concentration on the broiler carcass may lead to decrease in number of poultry associated human campylobacteriosis (Johannessen et al. 2007). Not always interventions in broilers’ stables are sufficient enough, which urges to explore alternative solutions at slaughterhouses. The interventions in the chicken meat production chain including for example improved hygiene at farm level, logistic slaughter and improved kitchen hygiene, are presented in CARMA study (Havelaar et al. 2006). The bacterial load on carcasses changes during poultry processing. The variable Campylobacter level on carcasses at different steps of poultry processing was investigated in several studies (Johannessen 2007; Klein 2007). Detailed data of bacterial loads on broilers, especially carcasses within processing line are very important for risk management of Campylobacter in poultry meat chain. Good knowledge of Campylobacter contamination in poultry processing is required for a proper risk assessment (Nauta et al. 2005). The main goal of the research was to observe the development of the Campylobacter contamination not only in the slaughter line and during further processing but also at farms. The results of Campylobacter log cfu counts should primarily be used to confirm the relationship between concentration levels in faeces at farm level and final retail product. Data from this experiment can also be used for validation of the risk assessment model of CARMA.
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Campylobacter in Broiler Chicken and Broiler Meat in Sri Lanka: Influence of Semi-Automated vs. Wet Market Processing on Campylobacter Contamination of Broiler Neck Skin Samples
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