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Occurrence of C ampylobacter spp. in Poultry and Poultry Products for Sale on the Polish Retail Market

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Abstract:

In 2007 and 2008, a monitoring study was carried out in Poland to examine the occurrence of thermotolerant Campylobacter spp. in raw and cooked chicken products available on the retail market. A total of 912 samples were tested: 443 samples of raw chicken meat, 146 samples of giblets, and 323 ready-to-eat poultry products (150 samples of spit-roasted chicken, 56 samples of smoked chicken, and 117 samples of paâté and cold meats). A high level of contamination of raw chicken meat (51.7% of samples) and chicken giblets (47.3% of samples) was detected. However, thermotolerant Campylobacter spp. were found in only 1.2% of the ready-to-eat poultry products.

Document Type: Research Article

DOI: https://doi.org/10.4315/0362-028X.JFP-10-503

Affiliations: 1: Department of Food Safety, National Food and Nutrition Institute, Powsińska 61/63, 02-093 Warsaw, Poland 2: Department of Food Safety, National Food and Nutrition Institute, Powsińska 61/63, 02-093 Warsaw, Poland, Department of Applied Microbiology, Faculty of Biology, University of Warsaw, Miecznikowa 1, 02-096 Warsaw, Poland. d.korsak@uw.edu.pl

Publication date: 2011-06-01

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