[Show abstract][Hide abstract] ABSTRACT: Prevalence of Campylobacter spp. in foodstuff. All campylobacter spp. were identified as thermophilic campylobacter jejuni. campylobacter jejuni were most commonly isolated from crude birds samples (37%), both cooled and frozen. Campylobacter jejuni were recovered in 57% meat and semifinished items samples with contamination levels from the cooled samples of 270+/-470 colony forming units (cfu) per 100 g, frozen samples of 238+/-346 per 100 g and in 351% offal samples, with a contamination level from the cooled samples 100+/-360 per 100 g.
No preview · Article · Feb 2006 · Voprosy pitaniia