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

  • 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.

Abstract

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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Published
2016-02-15
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Section
Short Communications
Keywords:
Campylobacter, Poultry meat, Survey, Foodborne zoonosis
Statistics
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How to Cite
Mezher, Z., Saccares, S., Marcianò, R., De Santis, P., Flores Rodas, E. M., De Angelis, V., & Condoleo, R. (2016). Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy. Italian Journal of Food Safety, 5(1). https://doi.org/10.4081/ijfs.2016.5495

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