Isolation of Campylobacter in different processing stage and presentation of poultry carcasses

Subject Areas : Food-Borne Diseases

amin irannejhad ¹ , ebrahim rahimi ^{2 *} , majid gholamiahangaran ³

1 - Graduate of Veterinary Medicine, College of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
2 - Department of Food Hygiene, College of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
3 - Department of Clinical Science, College of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.

Received: 2015-01-21 Accepted : 2015-04-03 Published : 2015-06-01

Keywords: slaughterhouse, Poultry, Campylobacter, chicken carcasses,

Abstract :

Campylobacter is one of the main potentials for causing diarrhea and bacterial gastroenteritis in humans worldwide. The aim of this study was to determine the prevalence of campylobacter in poultry carcasses during slaughtering process in Najaf abad-Isfahan slaughterhouse. In summer 2014, 160 samples were collected from chicken carcasses from 5 chicken flock during 8 different stage of slaughtering and analyzed for detecting campylobacter spp. The results showed that 102 samples from 160 samples (%63.75) were positive for campylobacter. The prevalence of campylobacter in different stage were 19 of 20 (%95) in cloaca, 16 of 20 (%80) predefeathering, 12of 20 (%60) post defaethering, 12 of 20 (%60) post evisceration, 14 of 20 (%70) post chilling, 13 of 20 (%65) post packing, 10 of 20 (%50) post deboning and 6 of 20 (%30) post freezing. Also biochemical differentiation of the produced campylobacteria isolates showed that C.jejuni was frequently isolated (%90.2) than C.coli (%9.8).