The Prevalence of Campylobacter spp. in Polish Poultry Meat-Reference-Cited by-同舟云学术

The Prevalence of Campylobacter spp. in Polish Poultry Meat

Published:2018-03-09 Issue:1 Volume:67 Page:117-120
ISSN:1733-1331
Container-title:Polish Journal of Microbiology
language:
Short-container-title:Pol J Microbiol

Author:

Szosland-Fałtyn Anna¹,Bartodziejska Beata¹,Królasik Joanna¹,Paziak-Domańska Beata¹,Korsak Dorota²,Chmiela Magdalena³

Affiliation:

1. Institute of Agricultural and Food Biotechnology, Department of Food Quality, Lodz, Poland

2. Department of Food Safety, National Food and Nutrition Institute, Warsaw, Poland

3. Division of Gastroimmunology, Department of Immunology and Infectious Biology, Institute of Microbiology, Biotechnology and Immunology, Faculty of Biology and Environmental Protection, University of Lodz, Lodz, Poland

Abstract

The prevalence, count and molecular identification of Campylobacter spp. in Polish poultry meat were analysed. 181 samples of meat from chicken (70), turkey (47), duck (54) and goose (10) were studied. Campylobacter spp. was found in 64% of meat samples. The highest prevalence of this pathogen was detected for duck meat. On average 80% of duck samples were contaminated with Campylobacter spp. The counts of Campylobacter spp. in positive samples remained under ten colony forming units per gram of product in 59% of poultry meat. C. jejuni was more frequently detected in poultry meat than C. coli.

Publisher

Polish Society of Microbiologists

Subject

Microbiology (medical),Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

https://pjm-microbiology.publisherspanel.com/gicid/pdf/01.3001.0011.6152

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