Enteropathogenic bacteria in frozen chicken

Abstract

Eighty-two samples of frozen chicken from retail stores were examined for the presence of Campylobacter, Yersinia enterocolitica, and salmonellae. Aerobic plate counts and numbers of coliform bacteria at 370C were determined. Campylobacter fetus subsp. jejuni was found in 22% of the samples, Y. enterocolitica was found in 24.5%, and Salmonella typhimurium was found in one sample (1.2%). The isolated strains of Y. enterocolitica belonged to serotypes 4, 5b, 6, and 8. Aerobic plate counts and numbers of coliform bacteria at 37°C were not found to be noticeably higher in samples containing pathogens than in pathogenfree samples. This investigation showed that chicken does contain other pathogenic bacteria than salmonellae. Campylobacter and Y. enterocolitica were isolated in much higher frequencies than Salmonella.

Characterization of Salmonella spp. Isolated From Poultry Giblets, Calves and Human Beings in Menoufiya Governorate

“…On the contrary, lower isolation rates were reported by (Hossain et al ., 2006) who detected Salmonella species with an incidence of (11.42%), (Roy et al, 2002) who isolated 569 Salmonella out of 4745 (11.99%) from poultry, poultry product, (Norberg, 1981) who found that the percent of isolation of Salmonella reached (11.5%) and (Dahal, 2007) who analyzed 400 samples of chicken carcasses to detect the prevalence of Salmonella in them and found that 13% were positive for Salmonella.…”

Isolation and identification of Yersinia enterocolitica and the Yersinia enterocolitica like bacteria

“…enterocolitica have been isolated from raw beef and lamb (Leistner et al 1975) and from various beef products, but these strains were generally considered non-pathogenic for man. Poultry and their products have been found to contain the organism (Norberg 1981a;De Boer et al 1982) as have seafoods (Greenwood & Hooper 1985). The strains from seafoods were identified as Y .…”

FLUORESCENCE CONCENTRATION IMMUNOASSAY FOR RAPID DETECTION OF CAMPYLOBACTER SPP. IN CHICKEN RINSE WATER

“…Improvements in handling samples during transport and storage prior to analyses (Luechtefeld et ul. 1981), better sampling techniques (Grant et al 1980;Park et al 1981), and more efficient enrichment and selective plating techniques (Doyle and Roman 1982;George et al 1978;Norberg 1981: Patton et al 1981Stern 1982) have resulted in higher isolation rates of Campylobacter spp. from poultry products (Border et al 1974: George et al 1978: Kingscote 1961Stern 1982;Stern andLine 1992: Raben 1993).…”