Prevalence of Campylobacter spp. in turkey meat from a slaughterhouse and in turkey meat retail products

FEMS Immunology and Medical Microbiology

Volumn 49, Issue 1, 2007, Pages 141-145

  Atanassova, Viktoria ^a   Reich, Felix ^a   Beckmann, Lutz ^a   Klein, Günter ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

Campylobacter; Prevalence; Processing; Retail; Turkey

Indexed keywords

ARTICLE; BACTERIUM CONTAMINATION; BACTERIUM DETECTION; CAMPYLOBACTER; FOOD CONTAMINATION; MEAT; NONHUMAN; PREVALENCE; PRIORITY JOURNAL; SLAUGHTERHOUSE; TURKEY (BIRD);

ABATTOIRS; ANIMALS; CAMPYLOBACTER; ELECTROPHORESIS, GEL, PULSED-FIELD; FOOD MICROBIOLOGY; MEAT; PREVALENCE; TURKEYS;

EID: 33846524806     PISSN: 09288244     EISSN: 1574695X     Source Type: Journal    
DOI: 10.1111/j.1574-695X.2006.00180.x     Document Type: Article

References (12)

1. Anon. (2001) Salmonella in retail chicken drops to all time low, but battle with Campylobacter continues. Food Standards Agency http://www.foodstandards.gov.uk/wales/pressrelease/lowsalmonellainchicken.
2. Borck B & Pedersen K (2005) Pulsed-field gel electrophoresis types of Campylobacter spp. in Danish turkeys before and after slaughter. Int J Food Microbiol 101: 6-72.
3. Bryan FL & Doyle MP (1995) Health risks and consequences of Salmonella and Campylobacter jejuni in Raw Poultry. J Food Prot 58: 326-344.
4. Epidemiologisches Bulletin. Robert Koch Institut 2006 (3), 26.
5. Jacobs-Reitsma W (2000) Campylobacter in the food supply. Campylobacter, 2nd ed (Nachamkin I & Blaser MJ, eds), pp. 467-481. ASM Press, Washington, DC.
6. Jorgenson F, Bailey R, Williams S, Henderson P, Wareing DR, Bolton FJ, Ward L & Humphrey TJ (2002) Prevalence and numbers of Salmonella and Campylobacter spp. on raw, whole chickens in relation to sampling methods. Int J Food Microbiol 76: 151-164.
7. Logue CM, Sherwood JS, Elijah LM, Olah PA & Dockter MR (2003) The incidence of Campylobacter spp. on processed turkey from processing plants in the midwestern United States. J Appl Microbiol 95: 234-241.
8. Mead PS, Slutsker L, Dietz V, McCraig LF, Bresee JS, Shapiro C, Griffin PM & Tauxe RV (1999) Food related illness and death in the United States. Emerg Infect Dis 5: 607-625.
9. Rosenquist H, Sommer HM, Niels NL & Christensen BB (2006) The effect of slaughter operations on the contamination of chicken carcasses with thermotolerant Campylobacter. Int J Food Microbiol 108: 226-232.
10. Trends and Sources of Zoonoses, Zoonotic Agents and Antimicrobial Resistance in the European Union in 2004 (2006). European Food Safety Authority.
11. Whyte P, McGill K, Cowley D et al. (2004) Occurrence of Campylobacter in retail foods in Ireland. Int J Food Microbiol 95: 111-118.
12. Zhao C, Ge B, De Villena J, Sudler R, Yeh E, Zhao S, White DG, Wagner D & Meng J (2001) Prevalence of Campylobacter spp., Escherichia coli, and Salmonella serovars in retail chicken, turkey, pork, and beef from the Greater Washington, D.C., area. Appl Environ Microbiol 67: 5431-5436.