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THERMOPHILIC CAMPYLOBACTER SPP. IN POULTRY MEAT PRODUCTION
- Source :
- Archives of Veterinary Medicine, Vol 12, Iss 2 (2019)
- Publication Year :
- 2019
- Publisher :
- Scientific Veterinary Institute 'Novi Sad', 2019.
-
Abstract
- Th ermophilic Campylobacter spp. are the leading cause of zoonotic enteric disease in Europe and USA. In Serbia, it has an upward trend in human population. Th e disease is usually indirectly transmitted to humans through the consumption of food contaminated by the faeces of infected animals. Th e aim of this paper was to analyze data on the prevalence of Campylobacter spp. in poultry meat production chain and the risk for the development of the disease in humans. Th e Campylobacter jejuni/coli was identifi ed at farm level in 73.3% of poultry, 66.6% calves and 58.3% pig samples of already ill or suspected cases. Clinical manifestation of the disease in birds can be expected if an additional immunosuppressive factor is present. Artifi cial infection of healthy chickens with 6.77 log cfu C. jejuni per chicken on day 21st of life leads to 5.26 log cfu/g faeces aft er only fi ve days with a tendency to decrease during the next 18 days. Although chilling and freezing may signifi cantly reduce Campylobacter contamination of carcasses, it cannot completely eliminate the initial contamination. According to our experimental results the prevalence of Campylobacter contaminated chickens from positive fl ock appears to drop from 100% live birds (with 3.02 log cfu/g faeces) to 50% of chicken carcasses. Contamination of the carcasses depends on initial contamination of live birds, good hygiene practices andgood manufacturing practices. Th erefore, high variability in contamination of carcasses can be considered; prevalence range from 11.43 to 90.00% ofcarcases was established in various slaughterhouses. At retail, Campylobacter was detected in 18.8% poultry meat samples and 10.0% samples of othermeat types. Campylobacter is frequently found in the entire production chain of poultry meat and represents high risk for consumers’ health.
- Subjects :
- Veterinary medicine
media_common.quotation_subject
Population
Biology
medicine.disease_cause
Campylobacter jejuni
Hygiene
medicine
education
Feces
media_common
education.field_of_study
lcsh:Veterinary medicine
business.industry
Campylobacter
food and beverages
retail
General Medicine
slaughterhouse
Contamination
Food safety
biology.organism_classification
lcsh:SF600-1100
business
farm
Food contaminant
Subjects
Details
- ISSN :
- 26834138 and 18209955
- Volume :
- 12
- Database :
- OpenAIRE
- Journal :
- Archives of Veterinary Medicine
- Accession number :
- edsair.doi.dedup.....9a0df24a41ca613fa0cef868878120ab
- Full Text :
- https://doi.org/10.46784/e-avm.v12i2.60