The Seasonality of Thermophilic Campylobacters in Chickens


Poultry is a well established reservoir of Campylobacter jejuni and an association has been made between sporadic infection and recent consumption of raw or under cooked poultry meat4. Animals which carry C.jejuni typically appear healthy even though numbers between 104 and 107 CFU/g may be excreted in the mination of the chicken carcass following evisceration where higher numbers of Campylobacter within the intestine resulted in greater contamination of the carcass10. Procedures resulting in cross contamination during commercial processing include immersion scalding, defeathering, evisceration and continuous water bath chilling9.


Small Intestine Much Probable Number Carriage Rate Buffer Peptone Water Caecal Content 
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Copyright information

© Springer Science+Business Media New York 1996

Authors and Affiliations

  1. 1.Division of Biological Sciences, I.E.B.SLancaster UniversityLancasterUK

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