Enumeration and reduction of Campylobacter jejuni in poulty and red meats.
Stern Normsn J. | Rothernberg Paul J. | Stone Jacqueline M.
A bacteriological study 1) evaluated optimum counting procedures for estimating the levels of Campylobacter jejuni in poultry, 2) assessed whether equivalent concentrations of blood supplementation in enrichment is needed to recover C. jejuni from chicken and ground beef, and 3) evaluated potential methods for reducing or eliminating C. jejuni from chickens by organic acid wash (lactic or acetic acid) or freeze/thaw-treatment. Optimum counts were obtained by the rapid and simple method of direct plating on Campy-BAP medium. Blood supplementation decreased C. jejuni recovery from chicken. Both organic acid wash and freezing/thawing reduced C. jejuni levels in chicken, while the latter method reduced these levels over 100-fold that of untreated chicken. (wz).
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