کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4366688 1616589 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Campylobacter carcass contamination throughout the slaughter process of Campylobacter-positive broiler batches
ترجمه فارسی عنوان
آلودگی لاشه کمپیلوباکتر در کل فرآیند کشتار دسته های گوشتی مثبت کمپیلوباکتر
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• High variability in Campylobacter counts between batches and slaughterhouses
• Processes with a significant impact on Campylobacter counts were identified.
• Campylobacter was detected on all carcasses from colonized flocks after chilling.
• 49% of carcasses after chilling carried more Campylobacter than 1000 cfu/g.

Campylobacter contamination on broiler carcasses of Campylobacter colonized flocks was quantified at seven sampling sites throughout the slaughter process. For this purpose, in four slaughterhouses samples were collected from twelve Campylobacter positive batches.Broilers from all visits carried high numbers of campylobacters in their caeca (≥ 7.9 log10 cfu/g). Campylobacter counts on feathers (up to 6.8 log10 cfu/g), positively associated with the breast skin contamination of incoming birds and carcasses after plucking, were identified as an additional source of carcass contamination. A high variability in Campylobacter carcass contamination on breast skin samples within batches and between batches in the same slaughterhouse and between slaughterhouses was observed. In slaughterhouses A, B, C and D Campylobacter counts exceeded a limit of 1000 cfu/g on 50%, 56%, 78% and 11% of carcasses after chilling, respectively. This finding indicates that certain slaughterhouses are able to better control Campylobacter contamination than others.Overall, the present study focuses on the descriptive analysis of Campylobacter counts in different slaughterhouses, different batches within a slaughterhouse and within a batch at several sampling locations.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 194, 2 February 2015, Pages 25–31
نویسندگان
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