Publication Database

Comparative analysis of the prevalence of Campylobacter spp. in retail turkey and chicken meat (2004)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Alter, T.

Gürtler, M.

Gaull, F.

Johne, A.

Fehlhaber, C.

Quelle

Archiv für Lebensmittelhygiene

Bandzählung: 55

Heftzählung: 1

Seiten: 60 – 63

ISSN: 0003-925x

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

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.