Campylobacter Cross‐Contamination of Chicken Products at an Abattoir. (20th June 2012)

• Record Type: Journal Article
• Authors: Sasaki, Y.; Maruyama, N.; Zou, B.; Haruna, M.; Kusukawa, M.; Murakami, M.; Asai, T.; Tsujiyama, Y.; Yamada, Y.
• Is Part Of: Zoonoses and public health. Volume 60:Number 2(2013)
• Page Start: 134
• Page End: 140
• Publication Date: 2012-06-20
• Subjects: Zoonoses -- Periodicals; Public health -- Periodicals; 636.0896959
• DOI: 10.1111/j.1863-2378.2012.01509.x
• Languages: English
• ISSNs: 1863-1959

Abstract

<abstract abstract-type="main" xml:lang="en"> <title>Summary</title> <p>Consumption of raw or undercooked poultry products contaminated with <italic>Campylobacter</italic> has been identified as a risk factor for human campylobacteriosis. We determined whether slaughtering of <italic>Campylobacter‐</italic>positive flocks was associated with contamination of chicken products derived from <italic>Campylobacter‐</italic>negative flocks slaughtered at the same abattoir. The presence of <italic>Campylobacter</italic> was investigated in 22 broiler farms 1 week prior to slaughter and in one abattoir on nine separate slaughter days. A total of 600 bulk packed chicken products were tested, with 198 (33.0%) of the products found to be <italic>Campylobacter</italic> positive. Of the 350 chicken products originating from <italic>Campylobacter</italic>‐positive flocks, 180 (51.1%) were contaminated with the bacteria. In contrast, only 18 (7.2%) of 250 chicken products derived from <italic>Campylobacter</italic>‐negative flocks were contaminated. In 14 of these 18 products, the <italic>Campylobacter</italic> isolates were identical to isolates obtained from the flock slaughtered immediately prior to the <italic>Campylobacter</italic>‐negative flock. Notably, on 4/6 slaughter days, <italic>Campylobacter</italic>‐negative flocks were slaughtered prior to the positive flocks, and <italic>Campylobacter</italic> was absent from all chicken products originating from the negative flocks. These results suggest that implementation of logistic slaughter (where <italic>Campylobacter</italic>‐negative flocks are slaughter first) significantly decreases the prevalence of <italic>Campylobacter</italic>‐positive chicken products.</p> </abstract>