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Campylobacter and Salmonella Contamination of Fresh Chicken Meat

  • Barbara Geilhausen
  • Heidi Schütt-Gerowitt
  • Stojanka Aleksic
  • Rüdiger Koenen
  • Gottfried Mauff
  • Gerhard Pulverer

Abstract

Campylobacter and Salmonella species are an important cause for bacterial enteritis in man. The aim of the present epidemiological survey was to examine the contamination of fresh chicken breast meat with these two bacterial species. Altogether, 1853 packets of German, Dutch and French origin were purchased from local retail markets over a period of 21 weeks, in 1994. Altogether 90 samples weekly, about 30 of identical origin and packing date, were investigated.

Keywords

Nalidixic Acid Meat Sample Chicken Meat Contamination Rate French Sample 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    Humphrey T.J. (1994) In “Report on WHO consultation on epidemiology and control of Campylobacteriosis”, 153-158.Google Scholar
  2. 2.
    Kaijser B.; Lind L.; Lindblom G.-B., Sjögren E. (1994) In “Report on WHO consultation on epidemiology and control of Campylobacteriosis”, 133-136.Google Scholar
  3. 3.
    Wesley R.D., Swaminathan B. and Stadelman W. (1983) Appl. Environ. Microbiol. 46. 1097–1102.PubMedGoogle Scholar

Copyright information

© Springer Science+Business Media New York 1996

Authors and Affiliations

  • Barbara Geilhausen
    • 1
  • Heidi Schütt-Gerowitt
    • 1
  • Stojanka Aleksic
    • 2
  • Rüdiger Koenen
    • 1
  • Gottfried Mauff
    • 2
  • Gerhard Pulverer
    • 1
  1. 1.Institute of Medical Microbiology and HygieneUniversity of CologneCologneGermany
  2. 2.Departments of Immunology, Virology, and Vaccination, and of BacteriologyInstitute of HygieneHamburgGermany

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