Occurrence of Campylobacter spp. on fresh broiler chicken carcasses at retail level in Latvia
2011
Kovalenko, K., Latvia Univ. of Agriculture, Jelgava (Latvia) | Roasto, M., Estonian Univ. of Life Sciences, Tartu (Estonia) | Ruzaike, A., Latvia Univ. of Agriculture, Jelgava (Latvia) | Liepins, E., Latvia Univ. of Agriculture, Jelgava (Latvia)
Campylobacter jejuni and Campylobacter coli are the most commonly registered cause of human campylobacteriosis. Mainly the source of these bacteria is from the contaminated foods of animal origin and especially broiler chicken (Gallus gallus domesticus) meat. The aim of the present study was to determine the occurrence of Campylobacter spp. in fresh broiler chicken carcasses at the retail level in Latvia. Sampled broiler chicken carcasses originated from two biggest Latvian chicken companies/slaughterhouses and samples were taken during the year 2010. A total of 56.7% of the fresh broiler chicken carcass samples were positive for Campylobacter. There was no distinct seasonal variation in Campylobacter contamination in Latvia. Additionally, only slight differences between the proportions of Campylobacter-positive broiler chicken meat samples of the studied companies were determined.
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