FROZEN POULTRY AS A POTENTIAL SOURCE OF CAMPYLOBACTER
HEFNAWY, Y., MOUSTAFA, S., FATHI, S. (1989). FROZEN POULTRY AS A POTENTIAL SOURCE OF CAMPYLOBACTER. EKB Journal Management System, 22.1(43), 100-105. doi: 10.21608/avmj.1989.188674
Y. HEFNAWY; SABAH MOUSTAFA; S. FATHI. "FROZEN POULTRY AS A POTENTIAL SOURCE OF CAMPYLOBACTER". EKB Journal Management System, 22.1, 43, 1989, 100-105. doi: 10.21608/avmj.1989.188674
HEFNAWY, Y., MOUSTAFA, S., FATHI, S. (1989). 'FROZEN POULTRY AS A POTENTIAL SOURCE OF CAMPYLOBACTER', EKB Journal Management System, 22.1(43), pp. 100-105. doi: 10.21608/avmj.1989.188674
HEFNAWY, Y., MOUSTAFA, S., FATHI, S. FROZEN POULTRY AS A POTENTIAL SOURCE OF CAMPYLOBACTER. EKB Journal Management System, 1989; 22.1(43): 100-105. doi: 10.21608/avmj.1989.188674

FROZEN POULTRY AS A POTENTIAL SOURCE OF CAMPYLOBACTER

Assiut Veterinary Medical Journal
Article 17, Volume 22.1, Issue 43, September 1989, Page 100-105  XML PDF (1.68 MB)
Document Type: Research article
DOI: 10.21608/avmj.1989.188674
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Authors
Y. HEFNAWY; SABAH MOUSTAFA; S. FATHI
Abstract
A total of 225 chicken skin, meat and wing samples obtained from 75 frozen poultry carcases collected from different super markets at Assiut Province were investigated for Campylobacter jejuni. 22 of 225 chicken samples (9.78%) were positive for Campy lobacter. Skin, meat and wing samples in two (2.67%) of 75 poultry carcases were found to be contaminated with the organ ism. Most Campylobacter isolates were recovered from the skin (17.33%), while from the meat and wing samples were 2.67% and 9.33% respectively. Campylobacter jejuni organisms on the surface of chicken meat were shown to be capable of surviving the freezing temperature in local retail stores. Sanitary handling of poultry including thawing, cooking, warm holding, handling after cooking, chilling and reheating are control measures for avoidance of campylobacteriosis.
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