Campylobacter contamination of broiler caeca and carcasses at the slaughterhouse and correlation with Salmonella contamination

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 862-868

  Hue, Olivier ^a,b   Allain, Virginie ^a,c   Laisney, Marie José ^a,b   Le Bouquin, Sophie ^a,c   Lalande, Françoise ^a,b   Petetin, Isabelle ^a,c   Rouxel, Sandra ^a,b   Quesne, Ségolène ^a,b   Gloaguen, Pierre Yves ^a,b   Picherot, Mélanie ^a,e   Santolini, Julien ^a,e   Bougeard, Stéphanie ^a,d   Salvat, Gilles ^a,b   Chemaly, Marianne ^a,b  

^a FRENCH AGENCY FOR FOOD   (France)

^b Unit for Hygiene and Quality of Poultry and Swine Products   (France)

^c Unit for Epidemiology and Welfare of Poultry and Rabbit   (France)

^d Unit for Epidemiology and Welfare of Swine   (France)

^e Ministry of Agriculture   (France)

Author keywords

Campylobacter; Carcasses; Chicken; Contamination; Salmonella; Slaughter

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CAMPYLOBACTER; CECUM; CHICKEN; FOOD CONTAMINATION; GENETICS; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA; SLAUGHTERHOUSE; STATISTICS;

ABATTOIRS; ANIMALS; CAMPYLOBACTER; CECUM; CHICKENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; MEAT; SALMONELLA;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CAMPYLOBACTER LARI; SALMONELLA;

EID: 79955814097     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.11.003     Document Type: Article

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