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- W2053996974 abstract "Campylobacter jejuni and Campylobacter coli were isolated as surface contaminants from 216 (31.3%) of 691 freshly eviscerated poultry carcasses which were examined just prior to packaging in a highly automatized poultry processing plant. The highest overall contamination rate was recorded among turkey carcasses (56.7%), followed by hens (48.2%), and broiler chickens (13.8%). A total of 245 carcasses were re-examined after they had been processed in the plant and kept frozen (−25°C) for 1 to 15 weeks. The results indicate that campylobacters may survive frozen storage for at least four weeks. Selective enrichment proved essential for isolation from frozen carcasses; the procedure employed enabled a 108.3% increase in isolation rate, compared with direct plating. Colistin-amphotericin-keflin agar was superior to Skirrow's agar for isolation from poultry cascasses. The most common biotype was C. jejuni biotype 1 (82.0%), followed by C. coli (16.9%), and C jejuni biotype 2 (1.1%). It was possible to serotype 129 (72.9%) of 177 campylobacters by means of heat-stable antigens. The most common serotype was LAU 2 which comprised 21.5% of all isolates, followed by LAU 1 with 13.6%. Six additional serotypes occurred regularly (3.4 to 6.2%), while nine serotypes were rare. The serotypes found to be most prevalent in poultry (LAU 1 and LAU 2) were the same ones as recovered most frequently from Norwegian patients." @default.
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- W2053996974 date "1984-12-01" @default.
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- W2053996974 title "Campylobacter jejuni and Campylobacter coli as surface contaminants of fresh and frozen poultry carcasses" @default.
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- W2053996974 doi "https://doi.org/10.1016/0168-1605(84)90017-5" @default.
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