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    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; 55(1) — S. 60–63
    ISSN: 0003-925x
    Kontakt
    Institut für Lebensmittelsicherheit und -hygiene

    Königsweg 69
    14163 Berlin
    +49 30 838 62550
    lebensmittelhygiene@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.