دورية أكاديمية
Frequency of thermophilic Campylobacter in broiler chickens during industrial processing in a Southern Brazil slaughterhouse.
| العنوان: | Frequency of thermophilic Campylobacter in broiler chickens during industrial processing in a Southern Brazil slaughterhouse. |
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| المؤلفون: | Franchin PR; Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Federal de Santa Catarina, Florianópolis, SC, Brasil., Ogliari PJ, Batista CR |
| المصدر: | British poultry science [Br Poult Sci] 2007 Apr; Vol. 48 (2), pp. 127-32. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Taylor & Francis Country of Publication: England NLM ID: 15740290R Publication Model: Print Cited Medium: Print ISSN: 0007-1668 (Print) Linking ISSN: 00071668 NLM ISO Abbreviation: Br Poult Sci Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: 2001- : Abingdon, Oxford : Taylor & Francis Original Publication: Edinburgh. |
| مواضيع طبية MeSH: | Food Handling* , Food Microbiology*, Campylobacter/*isolation & purification , Chickens/*microbiology, Animals ; Brazil ; Decontamination/methods ; Water Microbiology |
| مستخلص: | 1. The frequency of thermophilic Campylobacter spp. on broiler carcases was determined during processing in a Southern Brazil slaughterhouse. Samples were collected after defeathering, evisceration, water chilling and freezing. In addition, samples were obtained from the water of the chiller tank and from the surface of equipment in direct contact with the chicken. 2. Samples (335) were analysed and 71.3% were positive for Campylobacter. The frequency of Campylobacter spp. on carcases rinsed in BPW and skin samples from carcases was 49 of 72 (68.0%) after defeathering, 50 of 72 (69.4%) after evisceration, 61 of 72 (84.7%) after chilling, and 46 of 72 (63.9%) after freezing. Campylobacter was positive for 21 of 23 (91.3%) samples in the chilling water and for 12 of 24 (50.0%) samples on the table surface. 3. The frequency of qualitative analysis for Campylobacter spp. was reduced in frozen chickens, but not during the slaughtering process. The use of drinking water alone as a decontaminant to reduce the incidence of Campylobacter spp. during slaughter is therefore not sufficient. Furthermore, to ensure food safety, chickens must be cooked properly before consuming. |
| تواريخ الأحداث: | Date Created: 20070425 Date Completed: 20070712 Latest Revision: 20220321 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1080/00071660701261286 |
| PMID: | 17453803 |
| قاعدة البيانات: | MEDLINE |
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Full Text Finder | تدمد: | 0007-1668 |
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| DOI: | 10.1080/00071660701261286 |