Short Communications
Vol 5, No 1 (2016)
https://doi.org/10.4081/ijfs.2016.5495

Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy

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Received: 25 August 2015
Published: 15 February 2016
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Campylobacter, Poultry meat, Survey, Foodborne zoonosis

Authors

Ziad Mezher
mfziad@yahoo.com
Institute for Experimental Veterinary Medicine of Lazio and Tuscany, Rome, Italy.
Stefano Saccares
Institute for Experimental Veterinary Medicine of Lazio and Tuscany, Rome, Italy.
Rita Marcianò
Lazio Region, Veterinary Health Section, Rome, Italy.
Paola De Santis
Institute for Experimental Veterinary Medicine of Lazio and Tuscany, Rome, Italy.
Eda Maria Flores Rodas
Institute for Experimental Veterinary Medicine of Lazio and Tuscany, Rome, Italy.
Veronica De Angelis
Institute for Experimental Veterinary Medicine of Lazio and Tuscany, Rome, Italy.
Roberto Condoleo
Institute for Experimental Veterinary Medicine of Lazio and Tuscany, Rome, Italy.
Human campylobacteriosis remains the most commonly reported gastrointestinal disease in Europe and Campylobacter (C.) jejuni and C. coli are the two species most frequently involved in such foodborne disease. Based on the sampling plan established in the region of Lazio (Central Italy) the aim of our work was to investigate the occurrence of Campylobacter spp. in poultry meat preparations collected by the local veterinary authority at retail shops and processing plants. We also observed whether various factors such as animal species or type of product affected the isolation rate. Occurrence was significantly lower than previous surveys (12/209, 5.7%) and chicken meat was more contaminated than turkey meat.

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1.
Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy. Ital J Food Safety [Internet]. 2016 Feb. 15 [cited 2026 Jul. 21];5(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2016.5495

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