Table 3 Prevalence of Campylobacter in turkey flocks during slaughter and meat cutting detected by culture and/or PCR method.
From: A longitudinal study of Campylobacter distribution in a turkey production chain
Farm | Processing plant | Meat samples | ||||||
|---|---|---|---|---|---|---|---|---|
No. of positive/no. examined (%) | No. of positive/no. examined (%) | |||||||
Female | Male | Female | Male | |||||
Culture1 | PCR1 | Culture1 | PCR1 | Culture1 | PCR1 | Culture1 | PCR1 | |
A | 9/11 (82) | 7/112 (64) | 10/12 (83) | 11/12 (92) | 2/5 (40) | 0/5 (0) | 1/5 (20) | 1/5 (20) |
B | 0/12 (0) | 0/122 (0) | 6/12 (50) | 1/122 (8) | 0/5 (0) | 0/5 (0) | 0/5 (0) | 1/5 (20) |
C | 12/12 (100) | 12/12 (100) | 10/12 (83) | 10/12 (83) | 4/5 (80) | 2/5 (40) | 3/5 (60) | 2/5 (40) |
D | 0/12 (0) | 3/12 (25) | 9/12 (75) | 10/12 (83) | 0/5 (0) | 0/5 (0) | 5/5 (100) | 5/5 (100) |
E | 5/12 (42) | 6/12 (50) | 10/12 (83) | 10/12 (83) | 0/5 (0) | 2/5 (40) | 2/5 (40) | 3/5 (60) |
F | 2/12 (17) | 3/12 (25) | 1/12 (8) | 4/12 (33) | 0/5 (0) | 0/5 (0) | 0/5 (0) | 0/5 (0) |