Enumeration of Campylobacter spp. on the surface and in the muscle of chicken legs at retail level
2005
Scherer,K. | Bartelt,E. | Sommerfeld,C. | Hildebrandt,G.
allemand. Due to the fact that Campylobacter is killed at normal cooking temperatures the significant higher prevalence and number of these pathogens in skin samples demonstrate that cross contamination of Campylobacter between raw and ready-to-eat-food or contaminated surfaces during food preparation represents a higher consumer risk than the consumption of undercooked chicken meat.The lower prevalence and number of Campylobacter spp. obtained in the muscle samples indicate the minor importance of the internal contamination of chicken than the external.Nevertheless Campylobacter spp. present in the muscle remain a risk for the consumer if the chicken is not properly heated, because of the assumed low infective dose of Camplyobacter
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