Recovery of Campylobacter jejuni from Fresh and Frozen Meat and Poultry Collected at Slaughter

Abstract

Approximately 800 fresh and frozen meat and poultry samples collected at the point of slaughter were analyzed for Campylobacter jejuni. C. jejuni and C. coli isolates were never discriminated. Isolation levels of C. jejuni from fresh tissues were 5-fold higher (12.1%) than those from frozen tissues (2.3%). The prevalence of C. jejuni in fresh tissues was also higher when results were compared by animal species rather than by individual tissues.

Prevalence of Campylobacter in chicken and chicken by-products retailed in Sapporo area, Hokkaido, Japan

“…and also by Shih (2000), who reported that 100% of chicken livers and gizzards from retail markets were contaminated with Campylobacter. Conversely, in another study conducted by Stern, Green, Thaker, Krout, and Joseph (1984) Campylobacter spp. were isolated in a lower incidence of 30% from the fresh chicken liver samples.…”

<i>Campylobacter</i> <i>spp</i>. in Human, Chickens, Pigs and Their Antimicrobial Resistance

“…found on chicken carcasses [11]. Frozen chickens had lower bacteria counts than fresh chickens [25,102]. The highest levels of recovery usually occurred during the warmer months (Jun-Oct) [52,103,122,128], and more C. jejuni (43-86%) than C. coli (11-39%) were recovered [7,52,95,122].…”

Microbial growth and its control in meat, poultry and fish

“…Outbreaks have been associated with raw or inadequately cooked foods of animal origin, especially milk, and including chicken, turkey and hamburger. The incidence of the bacterium has been found to be 5-10% in red meats and up to 30% in poultry (Stern et al, 1984).…”