Short Communications
Vol. 3 No. 3 (2014)
https://doi.org/10.4081/ijfs.2014.2246

Dynamic of Campylobacter species contamination along a poultry slaughtering chain

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Received: 24 January 2014
Published: 1 October 2014
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Poultry, Microbiology, Campylobacter, Food safety

Authors

Elham Hajj Semaan
ehajj@ul.edu.lb
Department of Animal Science and Technology, Lebanese University, Beirut, Lebanon.
Hussein Dib
Department of Food Science and Technology, Lebanese University, Beirut, Lebanon.
Rachelle Mrad
Department of Food Science and Technology, Lebanese University, Beirut, Lebanon.
Christelle Chami
Department of Animal Science and Technology, Lebanese University, Beirut, Lebanon.
Rita Jalkh
Department of Food Science and Technology, Lebanese University, Beirut, Lebanon.
The prevalence of Campylobacters was studied in a poultry farm and along the slaughtering chain. Fifteen swabs from a farm and 75 samples (swabs and rinsates) from its slaughterhouse were collected. All the faecal and cloacal farm swabs were contaminated by Campylobacter jejuni and C. coli against 50% for breast swabs. C. jejuni had a concentration of 6.26, 6.34 and 5.38 Log10 CFU/mL in faecal, cloacal and breast swabs respectively. Rinsates showed an almost constant concentration of Campylobacters (6 Log10 CFU/mL) with a predominance of the presumptive C. jejuni. C. lari was found in 22% of eviscerated samples. Faecal coliforms and E. coli, used as indicators, were detected in all samples (5.46 and 5.15 Log10 CFU/mL, respectively). Final chilling and chlorine (50 ppm) treatments decreased them to acceptable levels, unlike for Campylobacters. Further investigation of the dynamics of Campylobacters and their response to prevention and treatment measures is required.

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Supporting Agencies

Lebanese National Council for Scientific Research,
Beirut
Elham Hajj Semaan, Department of Animal Science and Technology, Lebanese University, Beirut
Dekwaneh - Metn - Mount Lebanon

How to Cite



1.
Dynamic of Campylobacter species contamination along a poultry slaughtering chain. Ital J Food Safety [Internet]. 2014 Oct. 1 [cited 2026 May 24];3(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.2246

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