Campylobacter jejuni e Campylobacter coli em carcaças de frango resfriadas e congeladas

Isabel Cristina Cisco; Denise Tedesco; Gustavo Perdoncini; Suelen Priscila dos Santos; Laura Beatriz Rodrigues; Luciana Ruschel dos Santos

doi:10.1590/1089-6891v18e-42481

Campylobacter jejuni AND Campylobacter coli IN CHILLED AND FROZEN CHICKEN CARCASSES

Authors

Isabel Cristina Cisco Universidade de Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brasil
Denise Tedesco Universidade de Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brasil
Gustavo Perdoncini Naturovos, Passo Fundo, Rio Grande do Sul, Brasil
Suelen Priscila dos Santos Universidade de Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brasil
Laura Beatriz Rodrigues Universidade de Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brasil
Luciana Ruschel dos Santos Universidade de Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brasil

DOI:

https://doi.org/10.1590/1089-6891v18e-42481

Keywords:

Food Technology

Abstract

Species of thermophilic Campylobacter spp. are agents of campylobacteriosis outbreaks in humans, and poultry products are implicated as major sources of infection. The detection of Campylobacter spp. was performed by conventional microbiology in poultry carcasses collected in slaughterhouses and species were identifiied by multiplex-PCR. Thermophilic Campylobacter spp. was verified in 63.8% of the samples, being 72.2% in chilled carcasses and 55.5% in frozen carcasses. Of these, 83.3% were positive for C. jejuni and 66.6% to C. coli, while 50% were positive for both. The presence of thermophilic Campylobacter spp. in ready-to-eat poultry products represents a potential source of human campylobacteriosis. Keywords: campylobacteriosis; poultry slaughterhouses; thermophilic bacteria.

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Published

2017-09-27

How to Cite

CISCO, Isabel Cristina; TEDESCO, Denise; PERDONCINI, Gustavo; SANTOS, Suelen Priscila dos; RODRIGUES, Laura Beatriz; SANTOS, Luciana Ruschel dos. Campylobacter jejuni AND Campylobacter coli IN CHILLED AND FROZEN CHICKEN CARCASSES. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 18, 2017. DOI: 10.1590/1089-6891v18e-42481. Disponível em: https://revistas.ufg.br/vet/article/view/e-42481. Acesso em: 5 dec. 2025.

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Issue

Vol. 18 (2017): Continuous publication

Section

CIÊNCIA E TECNOLOGIA DE ALIMENTOS

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