Prevalence of Campylobacter Species on Fresh Retail Chicken Wings in Northern Ireland

Abstract

Campylobacter contamination was surveyed in 153 chicken wing samples purchased from retail outlets in Northern Ireland over a 10-week sampling period; 64.7% of samples were found to be positive for Campylobacter jejuni/coli using the API Campy: Identification System for Campylobacter. These results support the assertion that retail chicken produets are commonly contaminated with Campylobacter spp. and pose a potential risk to consumers if hygiene and cooking practices are not adequate to prevent cross-contamination and facilitate destruction.