Abstract
One hundred and twelve freshly slaughtered pork carcasses from three packing plants were sampled before and after chilling for the presence of Campylobacter jejuni/coli by the use of two isolation methods (Preston enrichment and Skirrow direct plating). Preston enrichment media gave the highest isolation rate, 12.5%, on freshly slaughtered carcasses. No isolations were obtained from chilled carcasses. More isolates were obtained from the ham skin area compared with the jowl area. All isolates were confirmed as Campylobacter coli.
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