Prevalence of Campylobacter spp. in a poultry and pork processing plants

Authors

  • Yuliya Yushina V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Department of hygiene of production and microbiology, Talalikhina st. 26, 109316, Moscow, Russia, Tel.: 8-916-433-51-99
  • Dagmara Bataeva V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Department of hygiene of production and microbiology, Talalikhina st. 26, 109316, Moscow, Russia, Tel.:8-985-663-84-06
  • Anzhelika Makhova V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Department of hygiene of production and microbiology, Talalikhina st. 26, 109316, Moscow, Russia, Tel.: 8-916-570-91-79
  • Elena Zayko V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Department of hygiene of production and microbiology, Talalikhinast. 26, 109316, Moscow, Russia, Tel.: 8-960-548-71-95 https://orcid.org/0000-0002-5048-9321

DOI:

https://doi.org/10.5219/1422

Keywords:

Campylobacter jejuni, Campylobacter coli, poultry processing, pork processing

Abstract

The study aimed to investigate the prevalence of Campylobacter spp. in different stages of poultry and pork processing in the Central region of Russia. A total of 47 Campylobacter isolates were obtained from 107 samples from poultry processing plants (40.2%): 87.2% were identified as Campylobacter jejuni, whereas 12.8% were identified as Campylobacter coli. The prevalence of Campylobacter was significantly (p <0.05) higher after evisceration in the poultry processing plant. Campylobacter spp.was detected in 62.7% of the equipment and environmental samples. From positive samples of Campylobacter spp., 84.3% of Campylobacter jejuni and 15.7% Campylobacter coli were observed. A total of nine Campylobacter isolates were obtained from 116 samples from pork processing plants (7.8%): 33.3% of them were identified as Campylobacter jejuni whereas 66.7% were identified as Campylobacter coli. Splitting and evisceration were also critical in Campylobacter contamination. Almost all pork carcasses were Campylobacter positive, and all of them were identified as Campylobacter coli. The prevalence of positive Campylobacter samples in poultry processing plants was significantly (p < 0.05) higher than in pork processing plants.

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Published

2020-09-28

How to Cite

Yushina, Y., Bataeva, D., Makhova, A., & Zayko, E. (2020). Prevalence of Campylobacter spp. in a poultry and pork processing plants. Potravinarstvo Slovak Journal of Food Sciences, 14, 815–820. https://doi.org/10.5219/1422