Abstract
The present study was conducted to investigate the prevalence of Campylobacter spp. in a selection of poultry flocks and the corresponding broiler carcasses as well as the possible impact of contamination during slaughter and processing. Samples of the same flock at different ages in three farms (A, B and C) were taken for the determination of Campylobacter spp. The same broiler flocks were examined at different stages of one slaughterhouse and at a further processing plant. The slaughterhouse environment and processing equipment were sampled. Campylobacter spp. was not detected in 7 and 14-day-old broilers in any of the three farms studied. However, Campylobacter spp. was detected in 35 and 42-day-old broilers at two farms (Farm A and B). This pathogen was detected in both dirty and clean transport crates, in scalding water, and on the defeathering machine and the working table at the end of the working day, but not at the beginning. After defeathering, Campylobacter spp. was detected in all of the sampled carcasses. Campylobacter spp. was detected in all of the carcasses and the poultry meat portion samples from Farm C, although it was not detected at the farm level. This suggests that Campylobacter spp. infected flocks may be a source of these bacteria in the corresponding carcasses, but a cross-contamination during the transportation and slaughter process is also very important.
Highlights
Campylobacteriosis has been highlighted as the most frequently reported foodborne illness in the European Union, with 246,158 confirmed human cases in 2017, and an incidence rate of 64.8 cases per 100,000 people [1]
Epidemiological studies have been carried out to evaluate the possible sources of Campylobacter spp. and related risk factors at the farm level
Samples from broiler flocks at the farm level and the corresponding carcasses and poultry meat products were collected between May and June 2014
Summary
Campylobacteriosis has been highlighted as the most frequently reported foodborne illness in the European Union, with 246,158 confirmed human cases in 2017, and an incidence rate of 64.8 cases per 100,000 people [1]. The annual number of campylobacteriosis cases in the European Union was estimated at 9 million, which means that only about 2% of all cases are reported [2]. The prevalence of Campylobacter spp. in poultry meat is high [1]. Poultry meat is considered to be the main foodborne source of human campylobacteriosis. Epidemiological studies have been carried out to evaluate the possible sources of Campylobacter spp. and related risk factors at the farm level. The reported prevalence of Campylobacter spp. in broiler flocks varies from 42.5% to 100% [7,8,9]
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