Prevalence of Campylobacter and Salmonella Species on Farm, After Transport, and at Processing in Specialty Market Poultry
| Autor: | C. VanWorth, J. S. Schrader, Edward R. Atwill, C. L. Boggs, K. H. Tonooka, B. A. McCrea |
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| Rok vydání: | 2006 |
| Předmět: |
Veterinary medicine
Salmonella Meat animal structures animal diseases medicine.disease_cause Campylobacter jejuni California Poultry Campylobacter Infections Prevalence medicine Animals Food microbiology Animal Husbandry Galliformes Columbidae Salmonella Infections Animal biology Campylobacter Broiler Agriculture General Medicine Animal husbandry biology.organism_classification Ducks Food Microbiology Animal Science and Zoology Flock Abattoirs |
| Zdroj: | Poultry Science. 85:136-143 |
| ISSN: | 0032-5791 |
| DOI: | 10.1093/ps/85.1.136 |
| Popis: | The prevalence of Campylobacter and Salmonella spp. was determined from live bird to prepackaged carcass for 3 flocks from each of 6 types of California niche-market poultry. Commodities sampled included squab, quail, guinea fowl, duck, poussin (young chicken), and free-range broiler chickens. Campylobacter on-farm prevalence was lowest for squab, followed by guinea fowl, duck, quail, and free-range chickens. Poussin had the highest prevalence of Campylobacter. No Salmonella was isolated from guinea fowl or quail flocks. A few positive samples were observed in duck and squab, predominately of S. Typhimurium. Free-range and poussin chickens had the highest prevalence of Salmonella. Post-transport prevalence was not significantly higher than on-farm, except in free-range flocks, where a higher prevalence of positive chickens was found after 6 to 8 h holding before processing. In most cases, the prevalence of Campylobacter- and Salmonella-positive birds was lower on the final product than on-farm or during processing. Odds ratio analysis indicated that the risk of a positive final product carcass was not increased by the prevalence of a positive sample at an upstream point in the processing line, or by on-farm prevalence (i.e., none of the common sampling stations among the 6 commodities could be acknowledged as critical control points). This suggests that hazard analysis critical control point plans for Campylobacter and Salmonella control in the niche-market poultry commodities will need to be specifically determined for each species and each processing facility. |
| Databáze: | OpenAIRE |
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