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A total of 103 pooled samples of neck skin and meat from pigeons for the table and neck skin of pheasant were analyzed bacteriologically to determine the presence of Campylobacter. Colonies suspected of being Campylobacter were grown from 15.8% of pigeon neck skin samples, 12.5% of pigeon meat samples, and 50% of pheasant neck skin samples after culturing, and in 6.9% of pigeon neck skin samples (4 x 10(2) to 2 x 10(3) CFU/g) assessed quantitatively without preculturing. PCR confirmed the presence of Campylobacter spp. in 5.26 and 3.44% of samples of pigeon neck skin and meat, respectively. Species identified from pigeon neck skin samples by PCR were C. jejuni (3 of 3) and C. coli (1 of 3); no C. lari was identified. No species were identified by PCR in pheasant neck skin. We conclude that the small number of Campylobacter-positive pigeon samples presents a low risk of Campylobacter infection to Italian consumers, particularly since pigeon is always well cooked before consumption, although there is always the possibility of cross-contamination with raw or insufficiently cooked foods particularly during food preparation.

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