Comparative analysis of the prevalence of Campylobacter spp. in retail turkey and chicken meat

被引：0
|
作者：
Alter, T
Gürtler, M
Gaull, F
Johne, A
Fehlhaber, K
机构：
[1] Univ Leipzig, Inst Lebensmittelhyg, D-04103 Leipzig, Germany
[2] Standort Leipzig, Landesuntersuchungsanstalt Gesundheits & Vet Wese, Leipzig, Germany
来源：
ARCHIV FUR LEBENSMITTELHYGIENE | 2004年 / 55卷 / 03期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, the prevalence of Campylobacter spp. in retail turkey and chicken meat samples was determined. Significant differences in the Campylobacter occurrence in both product groups were observed. The prevalence of Campylobacter spp. in turkey meat samples was 6.2 % whereas the prevalence of Campylobacter spp. in chicken meat samples was 30.3 %. Nevertheless, turkey meat - if improperly handled - can posses a great risk of Campylobacter infection to humans. Particularly turkey livers were highly contaminated with campylobacters. C. jejuni predominated in both product groups.
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页码：60 / 63
页数：4
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