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Prevalence of Campylobacter Species on Fresh Retail Chicken Wings in Northern Ireland

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Campylobacter contamination was surveyed in 153 chicken wing samples purchased from retail outlets in Northern Ireland over a 10-week sampling period; 64.7% of samples were found to be positive for Campylobacter jejuni/coli using the API Campy: Identification System for Campylobacter. These results support the assertion that retail chicken products are commonly contaminated with Campylobacter spp. and pose a potential risk to consumers if hygiene and cooking practices are not adequate to prevent cross-contamination and facilitate destruction.


Document Type: Research Article

Affiliations: Food Studies Research Centre, Department of Hotel and Catering Management, University of Ulster at Jordanstown, Shore Road, Newtownabbey, Co. Antrim, N. Ireland BT37 0QB

Publication date: April 1, 1994

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