Prevalence of Campylobacter jejuni and Campylobacter coli isolated from demestic and imported meats in Korea, 2005~2009
2010
Park, H.J., National Veterinary Research and Quarantine Service, Anyang, Republic of Korea | Kim, Y.J., National Veterinary Research and Quarantine Service, Anyang, Republic of Korea | Kim, J.H., National Veterinary Research and Quarantine Service, Anyang, Republic of Korea | Song, S.W., National Veterinary Research and Quarantine Service, Anyang, Republic of Korea | Heo, E.J., National Veterinary Research and Quarantine Service, Anyang, Republic of Korea | Kim, H.J., National Veterinary Research and Quarantine Service, Anyang, Republic of Korea | Ku, B.K., National Veterinary Research and Quarantine Service, Anyang, Republic of Korea | Lee, S.W., National Veterinary Research and Quarantine Service, Anyang, Republic of Korea | Lee, J.Y., National Veterinary Research and Quarantine Service, Anyang, Republic of Korea | Moon, J.S., National Veterinary Research and Quarantine Service, Anyang, Republic of Korea | Wee, S.H., National Veterinary Research and Quarantine Service, Anyang, Republic of Korea
To determine the prevalence of Campylobacter jejuni and Campylobacter coli in meats, a total of 4,161 samples (1,953 domestic and 2,208 imported) were collected from 304 slaughterhouses nationwide and registered cold storages for imported meats in Korea during 2005~2009. The isolation rates of C. jejuni and C. coli in domestic beef, pork, chicken and duck meats were 0.1% (1/630), 0% (0/630), and 0.1% (1/644), 0% (0/644) and 20.5% (125/609), 10.2% (62/609) and 25.7% (18/70), 20.0% (14/70), respectively. In the case of imported meats, C. jejuni were isolated from 0.1% (1/943) and 15.2% (83/546) of pork and chicken meats, respectively, and C. coli were detected only from 4.8% (26/546) of chicken meats. Neither C. jejuni nor C. coli were detected from imported beef, and C. coli were also not detected from imported pork. In conclusion, chicken meats had much higher rate contamination with Campylobacter compared to beef and pork. Therefore, HACCP system that is now mandatory for slaughterhouses should be actively practiced for safe and sanitary processing, handling and marketing of chicken meats. In addition, all critical control points should be determined by processing procedures at processing plants as well as farms and slaughterhouses, and monitoring should be carried out at regular intervals.
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