Baseline Rates of Campylobacter and Salmonella in Raw Chicken in Wales, United Kingdom, in 2002
| Autor: | C. Edwards, D. Tucker, R. J. Meldrum |
|---|---|
| Rok vydání: | 2004 |
| Předmět: |
Grande bretagne
Veterinary medicine Salmonella Meat Population Food standards Food Contamination medicine.disease_cause Microbiology Laboratory service Prevalence medicine Animals Humans Food microbiology education education.field_of_study Wales Campylobacter Geography Consumer Product Safety Food Microbiology Seasons Chickens Food Science Food contaminant |
| Zdroj: | Journal of Food Protection. 67:1226-1228 |
| ISSN: | 0362-028X |
| Popis: | The Public Health Laboratory Service in Wales, in cooperation with local authorities and the Food Standards Agency Wales, carried out a survey to establish baseline figures for the contamination of raw retail chicken with Salmonella and Campylobacter available within Wales, a devolved part of the United Kingdom with a population of approximately 3 million. Seven hundred thirty-nine samples were obtained between November 2001 and December 2002. Overall, 71% of samples were contaminated with Campylobacter, and 8% were contaminated with Salmonella. There were no significant differences between fresh and frozen carcasses and between samples taken from retailers or butchers. There was seasonal variation in the level of Campylobacter contamination of fresh chicken, with a peak in June and the lowest positive rates in January, March, and December. There was no similar peak observed in frozen samples or for Salmonella. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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