Occurrence of thermophilic Campylobacter at poultry, beef and pork meat in Slovenia
2012
Kirbiš, A. (University of Ljubljana (Slovenia). Veterinary Faculty, Institute for Food Hygiene) | Vadnjal, S. (University of Ljubljana (Slovenia). Veterinary Faculty, Institute for Food Hygiene) | Henigman, U. (University of Ljubljana (Slovenia). Veterinary Faculty, Institute for Food Hygiene) | Biasizzo, M. (University of Ljubljana (Slovenia). Veterinary Faculty, Institute for Food Hygiene)
Our survey was conducted to estimate the occurrence of thermo-tolerant Campylobacter in meat and to get a view on the trends of the contamination in last five years in Slovenia. We collected and analysed the results of 1535 examinations performed during 2007 and 2011. Contamination of poultry skin and meat, beef meat and pork meat was examined using detection method ISO 10272-1:2006. Campylobacter spp. was detected on 71.6% of chicken skin and on 45.6% of chicken meat. Contamination of skin fluctuated from 60.6 to 78.6% and of meat from 43.0 to 55.6%. Skin of turkeys was contaminated in 36.2 % and meat in 12.3% of the samples. Contamination of turkey ranged from 28.6 to 46.6% for skin and 8.3 to 16.0% for meat. Among 700 positive samples, 69.4% contained Campylobacter jejuni, 41.7% had C. coli and 11.1% contained both C. jejuni and C. coli. Contamination of beef and pork meat was low (0-2.4%).
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