Campylobacter spp. are bacterial pathogens associated with human gastroenteritis worldwide. In Europe, campylobacteriosis is one of the leading food-borne bacterial diseases and the consumption of poultry meats is suspected to be one of the major causes of illness. The aim of our research was to determine the number of Campylobacter spp. in poultry carcasses and in poultry meat samples during their storage till to retail markets. The study was conducted from February 2009 to February 2010 at slaughterhouse in Veneto region, followed by a test of fresh poultry meat placed on the market for sale. A total of 90 poultry carcass and 90 samples of poultry meat were examined. The quantitative examination resulted in Campylobacter spp. counts (mean): for carcasses between 2,0 ∙101 ufc/g and 1,5 ∙103 ufc/g (4,2 ∙102) and poultry meat between 2,0 ∙101 ufc/g and 3,7 ∙102 ufc/g (8,1 ∙101). The majority of isolates were classified as Campylobacter jejuni (58,3%), Campylobacter coli (22,9%) or Arcobacter cryaerophilus (4,2%). Acknowledgments: The project was funded with grants from Fondazione Cariverona 2007.
Campylobacter spp., food hygiene, poultry meat.