Campylobacter jejuni AND Campylobacter coli IN CHILLED AND FROZEN CHICKEN CARCASSES
DOI:
https://doi.org/10.1590/cab18042481Keywords:
Food TechnologyAbstract
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.Downloads
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Published
2017-09-27
How to Cite
CISCO, I. C.; TEDESCO, D.; PERDONCINI, G.; DOS SANTOS, S. P.; RODRIGUES, L. B.; SANTOS, L. R. 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/cab18042481. Disponível em: https://revistas.ufg.br/vet/article/view/e-42481. Acesso em: 5 nov. 2024.
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Section
CIÊNCIA E TECNOLOGIA DE ALIMENTOS
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