Food Science and Technology
Available Online: http://www.ejpau.media.pl/volume2/issue2/food/abs-02.html
CAMPYLOBACTER SPP. IN SOME RAW MATERIALS OF ANIMAL ORIGIN
Elzbieta Daczkowska-Kozon, Justyna Janiszyn, Inga Walczak, Anna Sagalska, Waldemar Dabrowski
The aim of this work was to assess contamination level of meat, available at the retail market in Szczecin, with Campylobacter spp. In total, 172 samples, including 65 poultry, 57 pork and 50 beef half-carcasses were tested. Campylobacters were isolated from 73.8; 66.7 and 66.0% of smear samples tested, respectively. Numbers of campylobacters on poultry were by one order of magnitude higher than on pork and beef half-carcasses and exceeded 103 CFU per 1cm2 of skin.
Key words: campylobacters, beef, pork, poultry, retail market.