Prevalence and numbers of Salmonella and Campylobacter spp. on raw, whole chickens in relation to sampling methods

Jørgensen, Frieda; Bailey, RA; Williams, S.N.; Henderson, Peter J. F.; Wareing, D. R. A.; Bolton, F. J.; Frost, J. A.; Ward, LR; Humphrey, T. J.

doi:10.1016/s0168-1605(02)00027-2

Cited by 285 publications

(202 citation statements)

References 30 publications

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“…Survival of Campylobacters in water could be enhanced at low temperatures, particularly at 4°C (Thomas et al, 2002) , and may be revert from viable but non culturable (VBNC) to pathogenic state in water (Federighi et al, 1999) and since the temperature of chillers is 4°C this could be potentially support survival of Campylobacters in water and increase the chances for contamination of carcasses. The results were in agreement with the results obtained by Jorgensen et al .,( 2002) who found that the prevalence of Campylobacter spp. in chilled and raw frozen chickens purchased from a variety of retail outlets located around Exeter and Preston in England was (83%) in which C. jejuni accounting for (98%) of the isolated strains from these samples .…”

Section: Isolation Percentage Of C Jejuni From Imported and Local Brsupporting

confidence: 93%

“…Furthermore, The higher isolation percentage obtained by this study might be attributed to pre-enrichment carcass rinse fluid in enrichment selective broth , this could potentially improve recovery of sub-lethally damaged cells and may be particularly relevant for frozen samples (Jorgensen et al ., 2002 ) . As well as the higher isolation percentage might be reflect the highest initial bacterial count and genetic differences between isolates which lead to survival of Campylobacter spp.…”

Section: Isolation Percentage Of C Jejuni From Imported and Local Brmentioning

confidence: 90%

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Prevalence of Campylobacter jejuni In Chicken Meat Marketed In Baghdad Province

Ghaffoori¹

2017

Int. J. Adv. Res. Biol. Sci

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Campylobacter are the main cause of human bacterial intestinal disease identified worldwide. Over 90% of cases are caused by C. jejuni and about 5% of cases are caused by C. coli. Mishandling of raw chicken carcasses and consumption of undercooked chicken meat are the major risk factors for human campylobacteriosis. Despite the control measures for reducing cross contamination, the detection of Campylobacter in carcasses after chilling/freezing remains very high. The aim of this study was to determine the prevalence of C. jejuni in chicken meat sold inBaghdad province. A total of eight live chickens and 20 frozen whole carcass chickens, purchased two per week during a 12-week period(from January 2016 to march 2016), from different markets in Baghdad regions, were examined for the presence of C. jejuni. The results showed that 100% of the live chickens were positive for C. jejuni, while carcasses isolation rates ranged from 0-100%. Bacteriological, biochemical, and microscopic tests were used in the isolation and identification of the isolates as C. jejuni. The results revealed that, this method was highly specific, and can be easily used for reliable and rapid identification. In addition to this , confirmation of C. jejuni isolates was performed using multiplex PCR technique .

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Section: Isolation Percentage Of C Jejuni From Imported and Local Brsupporting

confidence: 93%

Section: Isolation Percentage Of C Jejuni From Imported and Local Brmentioning

confidence: 90%

Prevalence of Campylobacter jejuni In Chicken Meat Marketed In Baghdad Province

Ghaffoori¹

2017

Int. J. Adv. Res. Biol. Sci

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“…La dose infectieuse varie de 500 à 900 bactéries (ASPC, 2012). Campylobacter est fréquemment présent dans le tractus intestinal des volailles, porcs et bovins, mais en raison des techniques d'abattage de cette espèce, la viande de volaille est la principale source de contamination de l'homme (Jorgensen et al, 2002). Elle est inactivée par la chaleur à 70 °C pendant 1 minute.…”

Section: Yersinia Enterocoliticaunclassified

Diversité de la microflore initiale de la viande et sécurité sanitaire des consommateurs

Salifou¹,

Boko²,

Ahounou³

et al. 2013

Int. J. Bio. Chem. Sci

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“…A contaminação por Salmonella em carne de frango aparece como um problema em potencial e o risco de contaminação cruzada gerado pode ser proporcional ao número de células presentes na carne de frango in natura (JØRGENSEN et al, 2002 …”

Section: Conclusãounclassified

“…Apesar da citada disponibilidade de dados relativos à incidência de salmonelas em carne de aves, a determinação da extensão desta contaminação, ou seja, a quantificação de células é relatada em poucos estudos. Conhecer o número de células de Salmonella presentes na carne de aves é um ponto importante para auxiliar a análise de riscos em adquirir infecções alimentares, via consumo desta carne mal cozida, ou através de contaminação cruzada entre carne de aves crua e outros produtos que estão sendo manipulados (JØRGENSEN et al, 2002 …”

Section: Introductionunclassified