Detection of thermophilic Campylobacter sp. in raw chicken sausages by methods ISO 10272: 2006 in Curitiba - Parana State - Brazil.

Autor:	Konell K; Departamento de Farmácia Universidade Federal do Paraná CuritibaPR Brazil Departamento de Farmácia, Universidade Federal do Paraná, Curitiba, PR, Brazil., Gelinsk MA; Departamento de Farmácia Universidade Federal do Paraná CuritibaPR Brazil Departamento de Farmácia, Universidade Federal do Paraná, Curitiba, PR, Brazil., Benetti TM; Departamento de Ciência e Tecnologia de Alimentos Universidade Estadual de Londrina LondrinaPR Brazil Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, PR, Brazil., Abrahão WM; Departamento de Farmácia Universidade Federal do Paraná CuritibaPR Brazil Departamento de Farmácia, Universidade Federal do Paraná, Curitiba, PR, Brazil. ; Secção de Microbiologia de Alimentos Laboratório Central do Estado do Paraná CuritibaPR Brazil Secção de Microbiologia de Alimentos, Laboratório Central do Estado do Paraná, Curitiba, PR, Brazil.
Jazyk:	angličtina
Zdroj:	Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] [Braz J Microbiol] 2015 Mar 04; Vol. 45 (4), pp. 1551-4. Date of Electronic Publication: 2015 Mar 04 (Print Publication: 2014).
DOI:	10.1590/s1517-83822014000400053
Abstrakt:	The aim of this study was the detection of Campylobacter sp. in raw chicken sausages using the methods ISO 10272-1 and ISO 10272-2. The overall prevalence of Campylobacter sp. in the samples tested was 16.67%, representing a serious risk to the health of consumers, particularly if measures guaranteeing proper cooking of foods and prevention of cross-contamination are not adopted. Furthermore, the majority of campylobacteriosis cases in humans are caused by consumption or improper handling of contaminated raw or undercooked poultry meat, which constitute the main vehicle of this infection.
Databáze:	MEDLINE
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